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BLUEBERRY CRUMBLE CAKE ~E.G.PLOTTPALMTREES.COM

BLUEBERRY CRUMBLE CAKE

 
 
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Blueberry Crumble Cake


I made this dessert to give to a friend who is vegan.  It looked so good, we decided to sample a few pieces! (I’m sure he won’t notice).  I am so glad we had a sample because it was delicious, crispy, chewy, sweet, with just a hint of salt.

Cake Ingredients:

 

  • 4 Tbsp solid coconut oil
  • 1 cup gluten free all purpose flour
  • 1 1/2 tbsp. baking powder
  • 1/2 tsp. salt
  • 1 cup coconut sugar
  • 1 flax egg (1 tbsp. flax + 3 tbsp. warm water)
  • 1/2 nut cream (I use pine nut milk and leave pulp in)
  • 1 tsp. vanilla extract
  • 1 cup blueberries

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Crumble Ingredients:

  • 4 dates, pits removed
  • 1 cup pecans
  • 1/2 cup coconut sugar

Glaze Ingredients:

    • 1/2 cup pine nuts
    • 1/4 cup water
    • 1 tsp. vanilla
    • stevia to taste

Cake Instructions:

    • Preheat oven to 350 degrees and grease 9 inch spring form pan or pie pan.
    • Mix flour, baking powder, salt, and sugar.
    • Blend coconut oil and sugar till creamed and then add flax egg, nut cream, and vanilla.
    • Gradually blend dry ingredients with wet.
    • Fold in blueberries.
    • In food processor combine crumble ingredients and blend until crumbly but moist.
    • Place cake batter in spring form pan and pound on counter to remove air bubbles.  Add blueberries to cover batter and sprinkle crumble on top.
    • Bake for 1 hour until golden brown and firm to touch.
    • Place glaze ingredients in blender and blend until smooth.  Sprinkle glaze on cake for serving.

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Nutrition benefits of this recipe:

Blueberries are high in antioxidants.  Antioxidants are necessary to optimize your health by helping to combat the free radicals that can damage cellular structures as well as DNA. (1)

 

 

 

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