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Monday, 21 April 2014

Grain Free Refined Sugar Free Blueberry Breakfast Cake

Somehow I ended up with 2 tubs of dates in my pantry. Not a bad thing, necessarily, but I didn't want them to go to waste. I generally don't need an excuse to bake, but this was a good one!

Dates make an awesome natural sweetener, being on the lower end of the glycemic index (I believe they are a 9) means less of a blood sugar spike, great if you happen to be diabetic. They are also rich in polyphenols  and fiber, making them a smart alternative to refined sugars that bring nothing to the table but sweet!

This cake is lovely for breakfast. (or any time of the day for that matter!) Moist and flavourful, it is not overly sweet, and virtuous enough in its ingredients to make having cake for breakfast an OK thing. (My blueberry shunning teen even packed two pieces in his lunch today, a definite seal of approval!)

The batter is made, start to finish, in the food processor.  If you don’t have one, I might suggest that you soak the dates to soften them, and whiz them with the banana and other liquid ingredients in your blender, pour into a mixing bowl and proceed with the recipe from there.

Grain Free Refined Sugar Free Blueberry Breakfast Cake

6 Medjool dates
2 ripe bananas
4 eggs
1/3 cup yogurt or kefir
1 tbsp apple cider vinegar
1/3 cup softened coconut oil
1/3 cup coconut flour
2 Tbsp chick pea flour
2 Tbsp arrowroot powder
1 tsp baking soda
¾ tsp salt
1 tsp cinnamon
Generous ½ cup blueberries (fresh or frozen)
Cinnamon to sprinkle

Preheat oven to 350F. Slice the dates open and take out the pit. Line an 8X8 glass pan with parchment.
Place pitted dates and peeled bananas in the bowl of a food processor. Process until the dates and bananas make a nice smooth puree. Small bits of date are ok.
dates and bananas

Add the rest of the ingredients and process again until you have a nice smooth batter. Scrape into parchment lined pan and smooth the batter into the pan.
a sprinkle of cinnamon
Scatter the blueberries evenly on top of the batter and lightly press down. Sprinkle with a light coating of cinnamon to taste, I probably used around ½ -1 tsp.

Bake in preheated oven for 35-40 minutes or until a toothpick inserted into the middle comes out clean.
Remove from oven, and carefully lift the parchment paper out of the pan and place on a wire rack to cool.

Store leftovers in a sealed container at room temperature for up to 2 days. If it lasts longer than that in your house, store it in the fridge for up to 4 days.

1 comment:

  1. Always sweet dishes sound good in taste and also very famous this delicious recipe is awesome and also looking fabulous thank you.

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