Egg and Grain Free Blueberry Coffee Cake

March 6, 2013 breakfast, muffins

Egg and Grain Free Blueberry Coffee Cake

My friend Mary has an egg allergy and I probably do too. I wanted to make a breakfast cake that was egg free but still tasty. Let me know what you think of it.

Ingredients:

6 Tbsp Chia seed
1 cup of water
1 cup sugar free organic applesauce
3-4 Tbsp honey or maple syrup to taste
0r 10-15 drops of liquid stevia
1/2 cup coconut oil, melted
1/2 cup coconut flour
1 cup blueberries
1 tsp baking soda
1/2 tsp sea salt

Directions:

Preheat oven to 350 degrees
Mix the chia with the water and the applesauce and let it sit for about 10 minutes until a gel forms.
Mix the dry ingredients in a large bowl.
Mix the melted coconut oil into the dry bowl.
Add the chia/applesauce gel to the dry bowl and mix well.
Add a little more applesauce if it seems too thick.
Add the blueberries and gently combine.
Pour the mixture into an 8×8 square or round baking dish.
Bake for 30-35 minutes until the middle is set.

Need some more egg free alternatives?

This new e-book has an excellent chart on how to substitute chia for eggs.

Introducing Awaken: 30 egg free breakfast ideas for paleo and low carb peeps!

Karen is a engineer by day and an awesome cook and photographer by night. She has lost nearly 100 lbs by following a Paleo diet! Way to go Karen!

She told me she feels better without eggs too. She wrote this great book to help others who may want to try an egg elimination or just want to have more variety in their breakfast routines. Some recipes you will find:

Skillet scrambles with meats and veggies
Easy no cook strawberry pudding
Blueberry cobbler
Bacon twists
Breakfast pizza
Pumpkin faux-meal
Grain free granola
Breakfast cookies
Fruity smoothies
Savory sausages
Spaghetti squash hash browns
Strawberry and blueberry crumble
Apple sauce
Stuffed mushrooms
Zucchini soup
Zucchini stuffed meat boats
Chocolate smoothies
Grits (my favorite!)

More reasons I love this book!

She also gives a great chart about how to interchange sweeteners for gaps/paleo and low carb diets. This makes it easy use your choice of sweetener based on your diet. She also has a great chart on measurements for successful egg substitution.

Karen shows us where to source these great ingredients so we can order them from our couch.

She seems to have thought of everything: did I mention the awesome full page photos?

She also includes the nutrition info about each recipe.

Karen offers us ways to easily change up the recipe for more varied options.

She also has great step-by step tutorials for how to make chia eggs, cauliflower rice and more.

If you ask me this book is worth 3 times the price and it is on sale until March 11!

Don’t miss it!

Click here to get the intro price of only 5.99 until March 11, 2013.

Click here to get the intro price of only $5.99 until March 11,2013.

This post is linked to party wave wednesday

About the Author: Caitlin Weeks

Caitlin Weeks, BA, Certified Nutrition Consultant, C.H.E.K. Holistic Lifestyle Coach, and NASM Certified Personal Trainer is a San Francisco based Holistic Nutritionist serving clients locally and beyond (US & international) via phone and Skype consultations. Since 2001 Caitlin has had success conquering obesity after a lifelong struggle with her weight. Since 2009 she has been winning the battle over Hashimoto’s Thyroiditis by managing stress and using a paleo diet. She is committed to educating others about the benefits of traditional foods and efficient exercise. She writes weekly articles about health and nutrition on her blog: www.grassfedgirl.com