Blueberry Pudding Cake is a great recipe anytime you’re in the mood for blueberries, fresh or frozen. Partner them with almond flour and the coconut cream concentrate known as coconut butter.
Coconut butter is not the same thing as coconut oil or coconut milk. It’s ground coconut meat, like almond butter, but smooth and creamy. It can be used as a spread or flavoring in many foods, and adds a nice sweetness to this cake.
I use Honeyville blanched almond flour. The blanching helps remove some of the phytic acid that all nuts and seeds have, blocking absorption of certain minerals. Grains are the seeds of cereal grasses (wheat, corn, rice, oats, barley are known as cereal grasses botanically). The phytic acid in grains is just one reason why I don’t recommend eating them.
That’s a basic rule of the Paleo Diet – avoid grains! It’s true for many reasons and phytic acid is just one. The biggest issue is that we did not evolve to graze with our heads down, foraging on grass and grass seed. So our stomachs and digestive systems aren’t suited to the heavy fermentation grass seed requires.
So, back to almond flour…
Keep your almond flour in the refrigerator or freezer, tightly sealed, and use it while it’s fresh. If you open the bag frequently for small amounts, keep the larger portion of the flour in the freezer.
If you struggle with Herpes, Shingles or Epstein Barr, you’ll want to avoid this recipe. Nuts are too high in Arginine for the retro-viruses. Read more (or listen to my Podcast) about good and bad foods for Herpes here.
1 cup frozen blueberries, OR,
1 cup fresh blueberries & 1/4 cup juice of choice (I used mango. Avoid Citrus juice)
1/2 cup coconut cream concentrate w. oil and solids mixed before measuring
1/2 cup canned full fat coconut milk
1 large egg, at room temperature. I get pastured eggs when I can but if not better grocers carry pastured eggs.
2 tablespoons raw honey
1 teaspoon real vanilla extract (not flavoring)
1 cup almond flour
2 teaspoons baking powder
1/4 teaspoon Himalayan salt
- • Have ingredients at room temperature unless using fresh berries (see #6). The coconut cream concentrate should not be melted, but spreadable. If it is hard, immerse jar in hot water, let soften and stir well to mix before measuring out.
- • Whisk together coconut cream concentrate, coconut milk, egg, honey, and vanilla in a large mixing bowl.
- • In medium size bowl, mix together almond flour, baking powder, and salt.
- • Slowly add dry ingredients to wet, whisking until combined.
- • Preheat oven to 375 degrees F and grease a 9 x 9 baking pan. I used melted coconut oil to grease the pan. Pour batter in pan and spread with a small spatula.
- Top with frozen blueberries. If using fresh berries, bring berries and juice to a simmer over medium heat. Reduce the heat to low and simmer for 4-5 minutes until the mixture thickens. Pour over the cake batter.
- • Bake in preheated oven for 20 – 25 minutes. 20 minutes will give you more of a pudding consistency. 25 minutes will be more on the cake side. I like to split it down the middle and go for 22, but every oven is different. Cool and serve at room temperature, topped with whipped coconut cream or ice cream.
