Yes, you can have a heavenly piece of blueberry coffee cake and still be walking the healthy-eating walk. What’s more, you can enjoy it, even when baked with coconut flour!
I know many people have avoided baking with coconut flour because the results can end “eggy” tasting or too dry. The texture can be like “cardboard” and it can be a pain to work with. So let me relieve some of your worries by giving you a great recipe that’s sure to turn out (and few tips too).
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How to Work with Coconut Flour
Let me take some of the mystery out of working with coconut flour:
- Always, always mix your wet ingredients together before adding the dry ingredients.
- Be sure to use a whisk. Using stand mixers can leave you with over mixed batter. This batter is so easy to work with, you don’t need to bother with your stand mixer.
- Add the coconut flour slowly, resting between each addition. Each brand and batch of coconut flour can be different in consistency, which makes this a very important step.
- If you find the batter too thick after adding all the ingredients and allowing your batter to sit a few minutes, add some more liquid. This always helps get a nice lift and fluff in baked coconut flour goods.
If you follow these steps, you will be a coconut flour baker extraordinaire!
Why Use Coconut Flour?
I use coconut flour over other nut flours when grain free baking because of known hypothroidism issues. Gluten is a big no, no if you struggle with thyroid issues. So for years I focused on using nut flours, like almond flour.
But in recent years I’ve found nut flours can even aggravate my Hashimoto’s thyroiditis. I felt sluggish every time I ate baked goods made with nut flours. But I soon found, coconut flour products don’t make me feel this way.
- This is a dairy-free and grain-free recipe.
- It also fits *Trim Healthy Mama, paleo, gluten-free, GAPS, and Candida type diets.
- Tweak the recipe to suit your taste buds by changing out the berries.
- Prefer not to use sweeteners? Substitute honey if you like, although it may not fit some of the above categories. Just make sure to adjust the liquids.
- Any milk or oil may be substituted for dairy-based products, if you’re not dairy-free.
Remember how I mentioned that you may need to add some liquids to the batter? This is what the batter looked like just after adding all the coconut flour:
Here is what the batter looked like after a little longer rest:
Heavenly Blueberry Coconut Coffee Cake
- 8 eggs free range organic or omega-3 are best
- 3/4 cup coconut oil
- 1/4 - 1/2 teaspoon stevia extract powder I use Trim Healthy Mama brand stevia
- 1 tablespoon pure vanilla extract gluten free is best
- 13.5 ounces coconut milk homemade or typically one can
- 1 cup coconut flour separated into thirds (do not pack)
- 1 teaspoon baking soda
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon sea salt
- 2 cups wild blueberries or berries of choice
- 1 1/2 cups almonds soaked is best or you may try my favorite Trail Mix Muesli as a topping
- 1/2 cup unsweetened coconut flakes
- 2 pinches stevia extract powder or to taste
- 3 tablespoons softened coconut oil
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg optional
- pinch sea salt
- 1 cup wild blueberries
- With a whisk mix eggs, coconut oil, vanilla, and milk.
- Add coconut flour 1/3 cup at a time mixing and letting it rest a little between additions.
- Add stevia, salt, baking soda and apple cider vinegar. Mix well.
- If at this point the batter is too thick after resting a little, add water. Start with 1/4 cup at a time. I have had to go to a full 3/4 cup of water. You want the consistency of a nice creamy, slightly thick cake batter.
- Fold in 2 cups of blueberries. Pour into greased 9X13 inch pyrex.
- Mix together nuts, stevia, salt, coconut and coconut oil for the topping with a fork in a bowl. Sprinkle evenly over the top of the cake.
- Lastly, sprinkle the blueberries evenly over the top.
- Place in the oven at 350 degrees. Bake for 45 minutes. Check at 40 minutes to be sure it is not over browning. If it is and needs a longer cooking time, cover with aluminum foil to keep the topping from burning. You may need to cook for another 10-15 minutes longer.
- To test cake for done-ness, make sure that the cake is not jiggling in the center when you pull it out. You may also test using a toothpick. It is best if you have a little crumb left on the toothpick.
- Let the cake cool for a few minutes before cutting or overnight. I haven't decided whether I like it better the day of or the day after.
- Serve and enjoy!
You can really do a lot with this recipe. Play with it and make it your own.
Would you like some more tasty, kid-friendly breakfast ideas?
Check out our cookbook Brainy Breakfasts – it’s filled with over 40 grain-free, brain-fueling breakfast recipes to keep things new and exciting! It’s available as a downloadable or softcover book. You won’t run out of healthy, tasty breakfast recipes anytime soon with this cookbook ?