Monday, March 18, 2013

grain free blackberry cream cheese coffee cake

wow. long title. 

guys. i made food. then i took pictures. now i will share. 

while recently scouring pinterest, i stumbled upon a recipe for Blackberry Sour Cream Coffee Cake, and thought to myself, "please oh please can i turn this paleo!??!". shortly after i was in search of a good paleo coffee cake recipe that i could change to fit me needs. 

here is what i came up with:

i didn't have sour cream so i used cream cheese. we are a dairy-eating paleo family... so i guess we're primal? we cut dairy out, put it back in, didn't see a difference. it works for us. and instead of bananas i used date puree. i also used butter. because butter makes it better. but it was Kerrigold (imported from Ireland from grass fed cows) so i feel good about that. 


12 pitted medjool dates
2 tbsp water
5 eggs
1 1/2 tsp vanilla
1 tbsp maple syrup
1/4 c organic vegetable shortening
1/2 c coconut flour
1/2 tsp sea salt
1/4 tsp baking soda
2 c blackberries, washed and quartered

1/2 c almond flour
1/3 c coconut palm sugar
1/2 tsp lemon zest
4 tbsp. butter, melted
1/2 sliced almonds

  1. preheat oven to 350 degrees. line an 8x8 baking pan with parchment paper and set aside.
  2. to make the date paste, place the dates in a microwave safe dish with water. microwave for 30 second intervals, mashing between, until in a paste like consistency, no longer than 2 minutes. please paste in food processor. 
  3. add all wet ingredients to food processor. pulse until combined. 
  4. add dry ingredients. pulse til combined. 
  5. add batter to baking pan. evenly distribute blackberries on top. 
  6. mix all crumble topping ingredients together and evenly distribute on top of blackberries. 
  7. bake for 45 minutes. let cool completely before busting into this bad boy.


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