Blueberry & Almond Breakfast Cake
Author: Caralee - Real Food Pledge
Prep time:
Cook time:
Total time:
Serves: 8
- 1 cup almond flour
- ½ cup coconut flour
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- Pinch of salt
- 3 eggs
- ¼ cup honey
- ½ cup coconut oil, melted
- ½ cup coconut milk
- 1 teaspoon vanilla extract
- 1 cup frozen blueberries
- ¼ cup sliced almonds
- Pre-heat the oven to 180 degrees celsius.
- In a large bowl or food processor, place the dry ingredients and mix together.
- In another bowl whisk together the wet ingredients then pour the wet ingredients into the dry mixture.
- Combine the mixture together.
- Pour the mixture into a small to medium sized cake pan that has been lined with baking paper.
- Press the frozen blueberries and almond slices into the batter on the top.
- Place in the oven for 25 minutes or until a skewer comes out clean.
- Serve warm with a drizzle of honey and fresh fruit.
Recipe by Real Food Pledge with Caralee Fontenele at https://realfoodpledge.com/blueberry-almond-breakfast-cake/
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