Good with a cup of coffee or cup of tea in the morning.
Ingredient:
3/4 non-dairy milk
2 Tbl lemon juice
1 1/2 flour wheat flour
1/4 cup sucanat
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 butter, soft
1 Tbl poppy seeds
1 egg replacer
1 tsp vanilla
1 cup fresh or frozen blueberries
Topping: 1 1/2 oat flour, 3/4 brown sugar, 1/4 tsp cinnamon and a stick of butter…mix together using hands. Sprinkle desired amount on top of coffee cake before it goes in the oven. Store or Freeze the rest for later use.
Directions: Mix together dry ingredients and then cut in the soft butter to resemble a crumb mixture. Mix in the wet ingredients one at a time. Spread 1/2 of the recipe into a round pan, layer next with blueberries and dollop the top with the rest of the coffee cake batter. Before putting into a 350 degree oven, sprinkle the top with desired amount of topping. Bake for 35 minutes or until lightly brown and firm to the touch. Do not over cook.
Comments are closed, but trackbacks and pingbacks are open.