Fat-Free Wild Blueberry Coffee Cake

This wild blueberry coffee cake is fat-free, gluten-free, dairy-free, egg-free, and is absolutely delicious! The deep purple wild blueberries provide an incredible flavor burst and coupled with the crunchy maple topping it doesn’t get any better. It’s perfect with a cup of tea and is a comforting treat the whole family will love.

Wild blueberries are fantastic at helping to remove toxic heavy metals, radiation, DDT, pesticides, and other toxins. They are also anti-pathogenic. Wild blueberries are a helpful cancer preventative food and help protect you from disease.

Fat-Free Wild Blueberry Coffee Cake

Ingredients:

• 3 medium-sized ripe bananas
• ¼ cup pure maple syrup
• ¼ cup coconut sugar
• 1 tsp alcohol-free vanilla extract or vanilla powder
• ½ cup water
• 2 cups gluten-free oat flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ cup frozen wild blueberries
• ⅓ cup maple granules, for topping

Directions:

Preheat oven to 350°F/180°C. Line a 9x9 baking tin with parchment paper.

Place the bananas in a bowl and mash with a fork. Add the pure maple syrup, coconut sugar, vanilla extract and water. Stir until evenly mixed.

In another bowl, combine the oat flour, baking powder and baking soda. Whisk until lump free. Add the wet ingredients and fold gently until you get a uniform batter.

Add the blueberries and stir very gently, just enough to incorporate them. The batter should be sticky.

Pour the batter into the baking tin and sprinkle maple granules evenly on top. Bake in the oven for 35-40 minutes, until a toothpick inserted comes out clean. Remove from the oven and cool completely before slicing.

Serves 4-6

This item posted: 26-Mar-2024