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 notic
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.
4 Tbsp solid coconut oil1 cup gluten free all purpose flour1 1/2 tbsp. baking powder1/2 tsp. salt1 cup coconut sugar1 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 extract1 cup blueberries
4 dates, pits removed1 cup pecans1/2 cup coconut sugar
1/2 cup pine nuts1/4 cup water1 tsp. vanillastevia to taste
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.
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)