This low sugar, gluten-free & delish coffee cake is the perfect treat to enjoy and share all week long! Or try for an am bite to-go for work in the am, you lovely ladies, you, guilt-free and fabulous. Enjoy and love xx ck
Makes 16 servings
for the oatmeal crumble topping
1 cup organic g-free rolled oats
1 tablespoon maple syrup or hiney
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
2 egg whites
1 tablespoon butter, cut into small cubes
for the cake
1 1⁄2 cups fresh or frozen blueberries, rinsed (if using frozen, toss with
2 tablespoons g-free flour to prevent juice from bleeding)
2 tablespoons gluten-free flour
2 1⁄4 cup gluten-free flour
1 teaspoon aluminum-free baking powder
1⁄4 teaspoon sea salt
1/3 cup sugar
1 ripe banana, mashed
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 cup low-fat buttermilk
zest and juice of 1 whole lime
to make the topping
In a small bowl, combine all the ingredients for the topping. Make sure to incorporate the butter cubes evenly into the crumble. Set aside.
to make the cake
1 Preheat the oven to 325°F. Lightly grease an 8-inch x 8-inch baking pan and line it with parchment paper.
2 In a separate small bowl, toss together the blueberries and flour. Set aside.
3 In a medium bowl, whisk together the g-free flour, baking soda, baking powder, and sea salt.
4 In a large bowl, whisk the eggs and sugar together until well blended and creamy.
5 In a separate bowl, blend the mashed banana with the melted butter. Whisk until light and fluffy, making sure that there are no banana chunks remaining. Mix into the egg and sugar mixture, and then add the vanilla, buttermilk, and lime zest and juice. Gradually add the flour mixture to the wet ingredients, stirring to incorporate after each addition.
6 Gently fold in the blueberries. Fill the pan with the cake batter.
7 Spread the reserved crumble topping evenly over the cake.
8 Bake until a toothpick inserted into the center of the