Do you ever make a recipe and expect one thing to happen and something else completely delicious takes place? That was the case with this blueberry coffee cake from my friend, Kim, at Welcoming Kitchen.
I read through the recipe and thought that when the blueberries baked, they’d release lots of juice and soak the crust. I also expected to the topping to have a soft texture. Instead, the blueberries retained their juice and the topping was almost granola like. The crust has a perfect crumb. Each bite was made up of a graham-cracker flavored cake, warm, juicy blueberries, and a really satisfying granola crunch. Like I said, an unexpected but mouthwatering result.
I love Kim’s book, Welcoming Kitchen. I actually preordered a copy from Amazon before it was even released. Her allergen-free point of view makes it easy to cook for anyone. In some ways Kim and I have a very similar style. Her recipes are gluten-free, simple to make, and don’t require any hard-to-find ingredients. The biggest difference is that Kim does use white sugar and I don’t. I’ve found that I can successfully use powdered palm sugar as a one-to-one substitution. Her recipes are vegan, too. Love that plant-based goodness!
She uses oat flour in her recipes. If you can’t find it in stores, Kim tells you how to make it yourself. This is what I did and fell in love with the way the freshly-ground oats enhanced the final dish. I wouldn’t have agreed with it before but there is a big difference grinding your own flour. I might finally buy a grain mill. (You don’t need one for Kim’s recipes…I’m just amazed at the difference!)
For those of you who love nutritional information, Kim’s book has a breakdown for each recipe. Her co-author, Megan Hart, is a nutritionist so you can rest assured that they’re accurate.
Some of the dishes you’ll find in Kim’s book include:
- Spinach & Cherry Tomato Risotto
- Jerk Portabello Mushrooms
- Polenta Pizza Crust (yum!)
- Double Chocolate Zucchini Muffins
- Sunflower Seed Butter Cookies
- Strawberry Shortcake
- Coconut Sorbet
Kim has offered an copy of her book to one SS&GF reader. All you have to do is leave a comment below. But, first, you must check out her Blueberry Crumble Cake. And, if you can’t wait to see if you won the book by all means order a copy!
A not-too-sweet, antioxident packed coffee cake that's perfect for breakfast, brunch, or a late afternoon snack. Slightly adapted from Welcoming Kitchen by Kim Lutz and Megan Hart.
- 1 1/2 cups gluten-free oat flour
- 1/4 cup potato starch
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon xanthan gum
- 1/2 cup unsweetened applesauce
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 3/4 cup canola oil, divided
- 2 cups fresh or frozen blueberries
- 2 teaspoons plus 1/2 cup powdered coconut palm sugar, divided
- 1/2 cup gluten-free rolled oats
- Preheat the oven to 350 degrees F. Oil an 8-inch square pan.
- In a medium bowl, combing oat flour, potato starch, salt, baking soda, and xanthan gum.
- In a separate bowl, combine applesauce with baking powder. Add vanilla and 1/2 cup canola oil. Mix dry mixture into wet mixture.
- Spread mixture into oiled pan. Bake 20 minutes.
- In a small bowl, combine blueberries with 2 teaspoons sugar.
- In a separate bowl, combine 1/2 cup sugar, oats, and remaining 1/4 cup canola oil.
- Raise oven temperature to 400 degrees F.
- Spread blueberries over cake. Spread oat mixture over blueberries.
- Bake 35 - 40 minutes, or until the topping is lightly golden. Cool completely before cutting into bars.
Kim & Megan's original recipe uses white sugar instead of powdered coconut palm sugar. To make powdered coconut palm sugar, whirl 1 cup of coconut palm sugar with one tablespoons cornstarch or arrowroot.
Give Away Guidelines
UPDATE: Contest Closed June 7, 2012 – Congrats to Andrea M of Joy.Full.
To enter, just leave a comment below!
Other entry options:
Give-away ends on Thursday, June 7th at 11:59 pm CST.
Give Away Number Two
Kim is also giving a copy of my book away on site. Hop on over and enter that give away, too!