Blueberry Pudding Cake with Coconut Butter
Blueberry Pudding Cake with Coconut ButterA great recipe anytime you’re in the mood for blueberries, fresh or frozen. Use them here with almond flour and the coconut cream concentrate known as coconut butter.
Almond Flour for Baking
- Blanched Almond Flour. Blanching helps remove some of the phytic acid all nuts and seeds have. Phytic acid blocks absorption of certain minerals.
- Grain Free and Paleo. Grains are the seeds of cereal grasses (wheat, corn, rice, oats, barley are cereal grasses botanically). The phytic acid in grains is just one reason why I don’t recommend eating grains. Human stomachs and digestive tracts aren’t suited to the heavy fermentation that grass seed requires.
- Store almond flour in the refrigerator or freezer. Keep tightly sealed and use while it’s fresh. If you open the bag frequently for small amounts, keep the larger portion of the flour in the freezer.
Coconut Cream and Coconut Butter for Baking
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 creamy sweetness to this cake.
Avoid Almonds and Coconut with Herpes
If you struggle with Herpes, Shingles or Epstein Barr, you’ll want to avoid this recipe. Nuts and coconuts are too high in Arginine for viral control. There are many articles and Podcasts on this site detailing the benefits of a low-Arginine diet for Herpes. Use the Search feature to locate them.
Read more (or listen to my Podcast) about good and bad foods for Herpes here.
Blueberry Pudding Cake with Coconut Cream
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 farm eggs. The 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.
