Blueberry Coffee Cake

Really. It's a cake. It has no nuts, no grains, no sugar, but it's still a "cake".  This has a few more steps than I usually like in a recipe, but for a no grain dessert or breakfast item--it is TOTALLY worth it.  And once you've done it, you will realize that it really didn't take very long. It just messes up a few bowls.  And after all the experimenting I've done, believe me, I'll make it again and again.

1 c. Soy flour
2 t. Baking powder
1/2 t. Salt

Whisk these together and let them hang out while you whisk:

2 Eggs
1/2 c. Milk
8 drops Vanilla flavored stevia extract

Add the liquid to the flour mixture and fold in:

1/2 c Blueberries (if you used frozen, let them defrost first)

Now pour into a greased 8" square pan and bake for 20 minutes in a preheated 350 degree oven. While it is setting up, whisk together

8 oz. Cream cheese
1 Egg
5 drops Vanilla flavored stevia extract


In another bowl, make your topping...

2 Tbsp Butter (unsalted)
1/4 c. Milled flax seed
1/2 t. Cinnamon
2 drops Vanilla flavored stevia extract

Drop the cream cheese mixture on the cake base and spread.  Top with

1/2  c. Blueberries and topping mixture.

Bake at 375 for another 20 to 25 minutes. 

Let cool for 10 minutes before cutting. Make it even better by drizzling a little heavy cream over it.  So good.
Take the cake base out of the oven and dot with the cream cheese mixture.  Makes 9 small or 6 regular sized servings. 

Coconut Flour--I just can't leave it alone.

"Let them eat cake." --Marie Antoinette

You know, she was right. Which would you rather have-- le pain or brioche? Wonder or really good foccaccia?

Here is a bread for the breadless. No grain, no nuts, no yeast. Have at it.

Coconut Egg Bread

Butter or coconut oil* to grease pan
1/3 c. coconut butter
1/4 c. coconut flour
1/2 t. salt
2 t. baking powder
4 eggs
1/4 c. water
2 T shredded unsweetened coconut (optional)

Preheat the oven to 425 degrees and grease an 8" square pan.  I use a non-stick coated ceramic baking dish, but use what you like.  You may use butter or coconut oil.  I buy a huge jar of Artisan Raw Coconut Butter, the top layer of which is coconut.

Whisk the coconut butter, coconut flour, salt and baking powder together in a medium-sized bowl.  In a separate bowl, whisk the eggs and water until smooth.  Add the egg/water mixture to the coconut mixture and beat both together until well-combined. There may be a few lumps of coconut butter, and that is okay. 

Pour the batter into the pan and spread with a spatula to evenly distribute the batter.  Sprinkle the shredded coconut over the top, if you like. 

Bake at 425 for 20 to 25 minutes, until the top is just starting to turn golden. 

Let cool slightly, then turn out onto a board to slice.. Serve plain or with butter or Smart Balance. Then, let them eat cake.