“Don’t be afraid of new ideas, be afraid of old ideas. They keep you where you are and stop you from growing and moving forward. Concentrate on where you want to go, not on what you fear.”
What I am finding that happens when you face your fears is you realize that 1). it wasn’t as difficult as you once thought it would be and 2). the rewards of doing it far outweighs any amount of worrying.
Even better, your fears can turn into fuel and motivation in the kitchen that allow you to embark upon one of the most delicious blueberry coffee cakes your gluten, egg, and dairy-free tastebuds have ever tasted.
You never know until you try so I say, Happy baking!
Blueberry Coffee Cake Recipe
Gluten, egg, and dairy-free
These are great as muffins, mini loaves (which I did–they made 6), or in an 8″x 8″ greased baking dish
- 2 c. Cara’s gluten-free flour blend
- 3/4 c. sugar
- 3 tsp baking powder
- 1 tsp xanthan gum
- 1/2 tsp salt
- 1 c. fresh blueberries
- 1 cup non-dairy milk (I used almond, unsweetened)
- 1 Tb apple cider vinegar
- 4 Tb oil
- Preheat oven to 350 degrees.
- Mix non-dairy milk and vinegar together and allow to sit for 5-7 minutes to sour.
- Combine all of the dry ingredients together (minus the blueberries). Whisk well.
- Pour oil into soured non-dairy milk and pour into dry ingredients.
- Fold in blueberries.
- Pour into desired pan/dish and top with sugar topping (recipe below).
- Bake 20-25 minutes or until knife is clean when inserted in the middle. For the mini loaves, it took 20 minutes; for the muffins, it will also be 20 minutes; for the 8″x 8″ it will be around 25-30 minutes.
- 3 Tb. Cara’s gluten-free flour blend
- 1/3 c. brown sugar
- 1 Tb sugar
- 2 tsp cinnamon
- pinch of salt
- 2 Tbs melted vegan butter
- Mix dry ingredients together. Add melted butter until crumbly.