I can’t believe its already the end of February it has flown by and March is quickly approaching. This means spring is around the corner… WOOO! We have had a relatively wonderful Winter, with temperatures reaching up to 65 degrees and the sun shining. I can’t complain, it makes me happy knowing how many adventures are coming this year and how I need to prepare for them.
One plan is to get healthier; I have made several posts about healthy eating centered around going Gluten-Free and low to no sugar in my day to day meals. This has backfired many times, but it is much easier to pick back up once you’ve been doing it for some time and this is no exception.
I had a pint of blueberries I had bought and wanted to experiment with some Gluten Free baking and these mini cakes are what came from it. Almond flour would take some getting used to, for someone who is used to white flour or even whole wheat flour. It doesn’t take much to make it moist and occasionally can be overly moist. For sweetness I added half of a ripe banana to completely get away from adding either honey, agave or white sugar. It can be modified if you want, but this is perfect for gluten sensitive diets and for people on the Paleo diet.
GF Mini Blueberry Cakes
2 Tsp Coconut Flakes (Unsweetened)
2 Tbs Coconut Oil
2 Cups Almond Flour
1/2 Tsp Baking Soda
1/2 Ripe Banana
1 Cup Fresh Blueberries
Pinch of Salt
Preheat Oven to 300
Mix everything together except blueberries. Make sure well mixed, then add blueberries and pour into either prepared muffin tins or three mini springform pans. Bake until outside is golden brown around 25 minutes.
Fresh out of the Oven