Flourless Blueberry Breakfast Cake ( Vegan,GF )

INGREDIENTS

  • 2 cups gluten free rolled oats, floor into a flour
  • half of cup coconut palm sugar (use stevia or a sugar free baking combination to keep sugar free)
  • 1 T baking powder
  • pinch sea salt
  • 1 cup dairy unfastened milk
  • 1 flax egg (can sub for 1 huge egg if not vegan)
  • 1 tsp vanilla extract
  • 6 T nut butter of choice, melted (I used easy cashew butter)
  • 1/4-half cup blueberries

For the Paleo choice

  • half of cup coconut flour
  • 1 cup unsweetened applesauce
  • half of tsp baking soda
  • 1/four cup maple syrup (can sub for honey or agave)
  • 1/four cup cashew butter (can sub for almond butter or coconut oil)
  • vanilla extract
  • 4 large eggs, whisked gently
  • 1/4-half cup blueberries

For the protein frosting

  • 3 scoops vanilla protein powder (see recommendations above)
  • 1-2 T granulated sweetener of choice (optional)
  • 1-2 T nut butter of desire (optionally available)
  • Dairy free milk to form batter
  • For the coconut butter frosting
  • four-6 T coconut butter, melted
  • 2 T granulated sweetener of choice
  • Dairy loose milk to thin out

Instructions

  1. Preheat the oven to 350. Grease a loaf pan or eight x 8 baking dish with cooking spray and set aside.
  2. In a large blending bowl, integrate the dry components and mix properly.
  3. In a small bowl, whisk the milk, vanilla extract and egg/flax egg. Pour into the dry mixture. Add the melted nut butter (and honey and applesauce for paleo choice) and blend thoroughly till a batter is formed. Divide the batter in 1/2. In one half of, fold through the blueberries.
  4. Pour the blueberry filled batter to flippantly cover the baking tray or loaf pan. Top with the alternative 1/2 of the batter. Bake for 25-half-hour, or until golden brown on pinnacle and a toothpick comes on smooth. Remove from oven and permit to chill completely earlier than serving or frosting, if favored.

Notes

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