Hello! and welcome to our site. We are a husband and wife duo who likes to make food and experiment with new recipes. We decided we needed to take love for food and share it with our friends. We hope you enjoy our twist on some of our favorite recipes.
With the in-laws coming, I heard they were eating a little bit more healthy too. However, I do like to experiment new recipes when they come to visit. I guess you could say this was a new recipe but definitely wasn't what I had originally planned. Story of the weekend.
My original plan was to make a blueberry breakfast cake. When I heard that I needed to keep things on the healthy side, I quickly switched gears and what better to eliminate for ingredients then Flour and Sugar. Substitution, coconut flour and honey. My only disappointment with this recipe is that it didn't make very many(roughly 8) and that I dirtied way too many bowls.
1/4 Cup Coconut Flour( plus a little extra to dredge the blueberries)
1 tsp Baking Power
1/3 Cup Coconut Oil(melted)
1/2 Cup Honey
1 Cup Frozen Unsweetened Blueberries
Dash Almond Extract
Preheat oven to 375 degrees. Place a small glass bowl in the microwave for 2 minutes. After the two minutes, put the coconut oil in to melt. Set aside. In a medium bowl, sift together coconut flour and baking powder. Set aside.
In a small bowl, dump blueberries in with 1/8 Cup or enough to cover blueberries. In a small bowl, thoroughly whisk eggs and almond extract and add melted coconut oil and continue to whisk until frothy. Pour liquid mixture into dry mixture and stir until mixed. Fold blueberries into dough mixture. Using my Pampered chef medium scoop, scoop 1 and half times into lined cupcake pan.
Bake for 15 minutes or until tops are brown and cooked through. Serve warm and enjoy!