Here's Mandy's dad, experiencing grandparenthood for the first time!
Mandy with Merikalyn (M + Erika = Lyn)
To celebrate her birthday, I (Mandy) decided to throw together a quick recipe that could very well be a breakfast treat (treat, not daily thing) or a dessert. I altered a coffee cake recipe and came up with this.
What you need:
- 1/2 cup to 2/3 cup honey (depending on how sweet you want it. I used 1/2 cup.)
1/4 cup butter, melted
1/2 to 3/4 cup coconut cream* (You want to make sure there is plenty of moisture because coconut flour really soaks it up and it can be too dry if there is not enough liquid. I used 3/4 cup one time because I was a bit too liberal with the coconut flour, and the next time I used 1/2.)1/2 teaspoon vanilla
3/4 cup arrowroot flour
3/4 cup coconut flour
2 tsp. baking powder
1/2 tsp. salt
5-8 strawberries, sliced or a cup or two of blueberries (fresh or frozen)
- * You could use almond or coconut milk, and it will be good, but the richness of the cream makes it all the more better. I used almond milk for the strawberry cake and coconut cream for the blueberry, and the blueberry was SO MUCH TASTIER. If you don't have coconut cream on hand, you could also use So Delicious Coconut Creamer (even the flavored ones), or.. add regular dairy creamer if milk isn't an issue for you).
What you do:
1. Preheat oven to 350 degrees. Grease or butter an 8×8 baking pan.
2. Combine honey, butter, eggs and cream/milk in a bowl until well combined. My honey is thick, so I melted the butter just a tad, added the honey to it, and then melted them together a little bit longer.
3. Combine arrowroot flour, coconut flour, baking powder, and salt in a separate bowl.
4. Mix dry ingredients into wet ingredients. Stir well. (I used my mixer to make sure there were no lumps.
5. Pour half of the cake batter into the prepared cake pan and spread out evenly. Then place a layer of sliced strawberries down on top of the batter before adding the other half of cake batter. If you are using blueberries, pour in ALL of the batter and put the blueberries on top (they will likely start sinking to the bottom anyway).
Bake at 350*F for 25-30 minutes, until nicely browned and no longer jiggly in the middle.
Happy Birthday Merikalyn!
*Note: This recipe was a HUGE hit at our church potluck brunch this morning. Even people who are not gluten-free or Paleo asked for the recipe. It really tastes like it's made of wheat flour. It's so delicious!