I’m in a minor cake mode. I’ve made a new cake every week for the past few weeks and this last one came out with a muffin feeling but since it was made in a cake pan, I’m calling it cake. Perfect for breakfast, snacks, and in the freezer for later.
Recipe positives:
-gluten free, dairy free, paleo friendly, no processed sugar, full of nutrients, easy to make, takes delicious.
Blueberry Hemp Muffin Cake
1/3C coconut oil
1/4C maple syrup
1t vanilla
4 eggs
1/t baking soda
1/2t salt
1/3C hemp seeds
1.5C almond flour
1C fresh or frozen blueberries
- Preheat oven to 350F and grease an 8 inch pan or line with parchment paper. Cream together coconut oil, maple syrup, and vanilla. Mix eggs into mixture.
- Add all dry ingredients mix until combined.
- Stir in blueberries.
- Spread evenly into the pan and bake for 25-30 minutes until a toothpick stuck into middle comes out clean.
It has been in my thoughts that this recipe would work great in a loaf pan or as actual muffins although I have yet to try.
As you may know, I like to use hemp in my diet. I first discovered it when trying to find healthy sources of plant based protein and it has turned out to be a great one for my sensitive digestive system. Hemp comes with other bonuses like omega-3 fatty acids and B-Vitamins which rounds out the beneficial nutrient profile needed for a healthy brain and nervous system. I highly recommend it.
Happy Health to You.
