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Blueberry Breakfast Cake

Blueberry Breakfast Cake

1/3 cup Almond meal (I use Natural Grocers brand)
1/3 cup Amaranth flour (I use Natural Grocers brand)
1/3 cup Vanilla protein powder( I use our TMR powder)
2 tablespoons baking powder (Non-aluminum)
1 tablespoon lemon zest
1 tablespoon apple pie spice
4 tablespoons pure organic butter (most stores have a store brand)
1 tablespoon pure vanilla extract
3 eye droppers or 2 tablespoons powdered stevia (I use Sweet leaf liquid)
5 eggs (cage free and veg fed, look for the best price)
¼ cup water
1 cup fresh organic blueberries
Extra 1 tablespoon butter

*if you don’t have organic Blueberries then soak them in one cup 2 tablespoon vinegar and room temp water for ten minutes then rinse thoroughly. This will removed toxins and chemicals.

Preheat oven to 350. Smear the extra tablespoon butter in a 9X9 glass or metal pan (Don’t use non-stick pans). In a large bowl combine almond meal, amaranth flour, protein powder, baking powder, lemon zest and apple pie spice. Mix well, making sure there are no clumps. Melt the 4 tablespoons of butter, add vanilla extract, and stevia to it then pour into dry mixture and fold together. Add eggs and water, stir till smooth. Now gently fold in blueberries. Pour in to pan and let cook 20-25 minutes or until golden brown on top. Let cool for 10 mins before cutting. Enjoy!

Option: Put peanut butter and honey on top and enjoy!


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