Today I’m going to interrupt my recent string of long-winded posts in order to get down to the nitty-gritty. Trust me, you’re not missing much. You don’t need me to tell you that it’s hot out. And you probably don’t care that there’s a farm where I can pick blueberries so close to my office that I can make a lunch date out of it. But there is, and I did, and as a result I found myself with at least four pounds of the succulent, sweet blobs to figure out something to do with.
Besides just eat, of course. You certainly don’t need me to tell you that freshly picked local blueberries at the peak of their season are the absolute best ones out there.
This coffee cake is an adaptation of The Spunky Coconut’s Coffee Cake. Hers is a gluten-free, sugar-free, casein-free, grain-free coffee cake made with a base of white beans, eggs and coconut flour. Mine is not entirely grain-free because I used oats in my crumble topping, but it is gluten free (just make sure to use certified gluten-free oats.) If you can’t tolerate grains at all, stick with Kelly’s topping, which is made entirely of nuts. If you have no thoughts whatsoever about eating grain-free, or gluten-free, or sugar-free, or dairy-free, well, just try this cake anyway because it’s really fun to make a cake out of beans in your food processor. And it’s really scrumptious to eat. I promise.
1 cup cooked chickpeas
1/2 teaspoon liquid vanilla stevia extract, such as NuNuaturals Liquid Vanilla Stevia Drops
1/2 teaspoon vanilla extract
2 tablespoons honey
1 cup fresh blueberries
60gm (3/4 cup) old fashioned oats
1 1/2 teaspoons ground cinnamon
2 tablespoons (28gm) coconut oil, melted
2 tablespoons honey
*omit if using canned beans
Preheat oven to 325ºF. Lightly grease an 8×8″ baking dish.
Place the oats, walnuts, and cinnamon in a food processor. Pulse until the walnuts are broken into uniformly small pieces. Add the melted coconut oil and honey, and pulse a few more times to combine. Transfer to a small bowl and set aside. Wipe out the food processor with a paper towel (you do not need to wash it.)
Place the chickpeas and eggs in the food processor and puree until smooth. Add the stevia extract, vanilla extract, and honey, and process to combine. Add remaining coconut oil, coconut flour, cinnamon, salt, baking powder, and baking soda. Puree again.
Fold in the blueberries with a rubber spatula, and spread the batter into the prepared baking dish. Crumble the oat mixture on top of the batter. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
Cool and slice. Store leftovers covered in refrigerator.
Servings Per Recipe: 9
Amount Per Serving
Total Fat 10.9 g
Saturated Fat 6.1 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 1.5 g
Cholesterol 61.7 mg
Sodium 160.2 mg
Potassium 59.2 mg
Total Carbohydrate 23.3 g
Dietary Fiber 2.5 g
Sugars 9.8 g
Protein 5.7 g
This recipe has been shared over at Simply Sugar and Gluten Free’s Slightly Indulgent Tuesday feature for 8/2/2011.
This recipe is also featured on Family Fresh Cooking’s We Bake to Remember event.