The other day I went to Whole Foods for some strawberries but came out with eight cartons of organic blueberries instead. It was their annual blueberry sale, how could I say no? I love eating them straight plain but decided to add a few for this coffee cake.
I’ll be honest–I’m not much of a coffee cake person. They’re usually pretty flavorless, I’ve had really dry and crumbly ones, and the only saving grace is its sugar filled crumble topping. So I can’t tell you if it’s an accurate coffee cake, but I can tell you it was pretty tasty! If I didn’t know any better I’d never be able to tell it was gluten free.
My mini recipe made three mini loaves. Well, I didn’t really use a recipe. I referenced several different coffee cake recipes to get the ratios down and fudged with it along the way. This one included almond flour, millet flour, potato starch, honey, egg, buttermilk, a smidgen of coconut oil (just one tablespoon!), and some seasonings. The crumble was made with chopped walnuts, hazelnut flour, and honey to bind it together. In my haste I forgot to coat the blueberries with starch to prevent it from bleeding, but it was delicious nonetheless.
One thing I’ve really enjoying about using alternative flours is how filling they are. I had half of one mini loaf and was already satiated. Can’t wait to experiment with all the other flours I stocked my pantry with!