Blueberry Breakfast Cake ~ THM E ~ Low Fat ~ Dairy Free ~ Gluten Free
For this recipe you will need:
1/2 cup unsweetened applesauce
2 Tbsp. lemon juice (the bottled kind is fine)
1/2 cup THM Gentle Sweet
2 tsp. vanilla
2 cups oat flour (oats ground to flour) plus another 1/4 cup oat flour set aside
2 tsp. baking powder
1/2 tsp. baking soda
1 scant tsp. mineral salt
1 and 3/4 cup frozen blueberries (can use fresh, too)
1/2 cup unsweetened almond or cashew milk mixed with 2 tsp. white vinegar
For the topping:
1 Tbsp. granulated sweetener, such as Pyure mixed with 1/2 tsp. (scant) cinnamon
Preheat the oven to 350 degrees. Mix the almond or cashew milk with the 2 tsp. of vinegar in a measuring cup and set aside. Mix together the applesauce, lemon juice, and Gentle Sweet. Add the egg and vanilla until combined. In a separate, smaller bowl gently combine the blueberries with 1/4 cup of the oat flour until the blueberries are all coated in the oat flour, set aside. Add the rest of the oat flour, baking powder, baking soda, and salt to the batter, and mix just until combined well. Add the almond or cashew milk/ vinegar mixture. Gently fold in blueberries coated in the oat flour last. Spray a 9 x 9 or 11 x 7 pan with non- stick spray. An 8 x 8 pan would work, too. I prefer the 11 x 7. Pour batter into the pan and sprinkle the topping on. Bake for 35- 45 minutes, depending on size of pan. Start checking at 35 minutes by inserting a toothpick in the middle. When the toothpick comes out mostly clean with just a couple small crumbs on it, it is done. Store in fridge once cool. This is also great with a squirt of Fat Free Reddi Wip!
Since I have this for breakfast (along with collagen coffee) I like to cut it into nice, big pieces. If you cut this into 6 pieces, each piece will have 35 net carbs.