Healthy Flourless Blueberry Breakfast Cake

Ingredients

For the Gluten Free/Vegan/Flourless version

2 cups gluten free rolled oats, ground into a flour

1/2 cup coconut palm sugar (use stevia or a sugar free baking blend to keep sugar free)

1 T baking powder

pinch sea salt

1 cup dairy free milk

1 flax egg (can sub for 1 large egg if not vegan)

1 tsp vanilla extract

6 T nut butter of choice, melted (I used smooth cashew butter)

1/4-1/2 cup blueberries

For the Paleo option

1/2 cup coconut flour

1 cup unsweetened applesauce

1/2 tsp baking soda

1/4 cup maple syrup (can sub for honey or agave)

1/4 cup cashew butter (can sub for almond butter or coconut oil)

vanilla extract

4 large eggs, whisked lightly

1/4-1/2 cup blueberries

For the protein frosting

3 scoops vanilla protein powder (see recommendations above)

1-2 T granulated sweetener of choice (optional)

1-2 T nut butter of choice (optional)

Dairy free milk to form batter

For the coconut butter frosting

4-6 T coconut butter, melted

2 T granulated sweetener of choice

Dairy free milk to thin out

Instructions

Preheat the oven to 350. Grease a loaf pan or 8 x 8 baking dish with cooking spray and set aside.
In a large mixing bowl, combine the dry ingredients and mix well.
In a small bowl, whisk the milk, vanilla extract and egg/flax egg. Pour into the dry mixture. Add the melted nut butter (and honey and applesauce for paleo option) and mix very well until a batter is formed. Divide the batter in half. In one half, fold through the blueberries.
Pour the blueberry filled batter to evenly cover the baking tray or loaf pan. Top with the other half of the batter. Bake for 25-30 minutes, or until golden brown on top and a toothpick comes on clean. Remove from oven and allow to cool completely before serving or frosting, if desired.

Notes

Breakfast cake is freezer friendly- It’s best kept in the refrigerator. If you decide to use the frosting(s), it’s best to keep them separate.