Cooked - Aip Lemon Blueberry Coffeecake {egg-free, Dairy-free, Nut-free, Paleo}

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Aip Lemon Blueberry Coffeecake {egg-free, Dairy-free, Nut-free, Paleo}

9.0

½ cup cassava flour ((See link. Use only Otto's or Bob's, not Terrasoul's or other brands, which are too starchy.))

½ cup coconut sugar (or maple sugar)

¼ cup + 3 Tablespoons tiger nut flour

¼ cup collagen (<-- see link and use DISCOUNT code BEAUTIFUL10 for 10% off your order)

3 Tablespoons coconut flour

1 Tablespoon gelatin (<-- see link and use DISCOUNT code BEAUTIFUL10 for 10% off your order)

½ teaspoon baking soda (, sifted)

¼ teaspoon sea salt

⅓ cup coconut milk (, warmed slightly)

⅓ cup avocado oil (or olive oil)

3 Tablespoons room temperature water

2 teaspoons lemon juice (or apple cider vinegar)

⅛ teaspoon lemon oil (optional)

1 cup blueberries (fresh or frozen (not defrosted))

Grease a 9"x9" (or 8"x8") casserole dish. Preheat oven to 350℉.
Combine dry ingredients in a large bowl: cassava flour, coconut sugar, tiger nut flour, collagen, coconut flour, gelatin, baking soda and sea salt.
In a medium sized bowl whisk together the wet ingredients, (excluding the blueberries): coconut milk, avocado oil, water, lemon juice, and lemon oil.
Pour the wet ingredients and the blueberries into the dry ingredients, folding together thoroughly without over-mixing. (I like to use an electric hand held mixer on Low speed. The batter will be thick and sticky.)
Scrape batter into prepared dish, spreading it and evening it out. Bake in preheated oven about 35 minutes, until golden brown around the edges and golden brown on top.

Course🍰Dessert

Diets🥕Vegetarian🌾Gluten-free...

CategoryCoffeecake

Cuisine🇺🇸American

Occasions🍳Breakfast🥐Brunch

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 109 weeks ago

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