![]() ![]() ![]() After a few tries I was thrilled how delicious this Paleo Blueberry Coffee Cake came out. Many of my paleo desserts are made with almond flour, but I’m nut free at the moment. I’ll admit it’s challenging to make a moist cake without nuts or eggs. Traditionally coffee cake is a moist, tender cake that’s often topped with some kind of streusel topping or drizzled with a glaze and served alongside coffee or tea at breakfast or brunch. Enjoy it for breakfast, snack or dessert. ![]() Even though it’s egg-free, nut-free and dairy-free it’s incredibly delicious. It’s a moist and fluffy cake layered with fresh blueberries and topped with a vanilla drizzle. I recommend trying the cookie dough first and if that feels salty enough for your liking, I would omit it from the frosting.This Paleo AIP Blueberry Coffee Cake is a lighter, healthier version of a classic treat. I personally like my sweets to have the right balance with salt but I know for some it can be too much. If you plan to make more orange frosting, I would try the goji berry method which can be found here: Natural Food Coloring. One tricky thing about the turmeric is that using too much can cause the fat in the frosting to separate, so I wouldn’t recommend using more than ¼ tsp. You could simply mix the goji berry orange with additional white frosting to achieve yellow. I’ve also read that goji berries work great as a natural orange food color. I used turmeric and ginger as natural food coloring because they pair really well with the spices in the cookies. And it actually tasted like buttercream! I loved being able to enjoy that melt-in-your-mouth frosting texture again. I found that the AIP frosting gave these cookies a really nice soft-baked texture. If you’ve ever baked AIP anything before, you know it can be a little tricky to get the texture right so I have a few tips that will hopefully help!
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