Recipe Revisit from Thursday, July 19, 2012
Ger came home from Crossfit Countdown, and said, "Where's my Paleo Blueberry Lemon Bars?" (they are his favorite dessert...)
I said, "You didn't ask for that - you asked for blueberry cake!"
But, he loved this one, too.
I mixed the following ingredients in a big bowl with a wooden spoon:
1/4 cup almond butter
1 cup pure pumpkin
2 eggs, whisked
1 TBSP coconut oil, melted
3 TBSP honey (or real maple syrup)
1 tsp vanilla extract
Then I added the dry ingredients:
1 cup almond meal
1 tsp baking powder
1 tsp baking soda
1 TBSP cinnamon
1/4 tsp salt
I stirred that all up. Then I folded in gently:
2 cups fresh blueberries
1/4 cup organic cocoa nibs (You can omit them if you like)
I rubbed coconut oil in my big square Paula Dean baking dish and then put the batter in the dish.
I baked it in a 375 degree oven for 22 minutes. Now, I like this cake pretty gooey, so you may want to bake yours for 25 minutes. It's good and it's good for you. It looks like chocolate chips in the photo, doesn't it? hmmmmm