Blueberry cake shake

Blueberry cake shake! I added leftover crumbs from yesterday’s coffee cake to the top of this creamy organic blueberry shake this morning. Added super fresh soft dates for sweetness, and a bit of Trader Joe’s very green powder for a dose of greens (you can’t taste the greens with all the blueberry and date goodness!) #vegan #shake #blueberries #dates #cakeshake #organic

RECIPE:

– 1/2 cup of blueberries (organic is best)

– 1 cup of almond milk (my favorite is Califia Farms unsweetened vanilla)

– handfull of ice

– 1 tablespoon of Very Green powder from Trader Joe’s (optinal)

– 3-4 fresh dates (pits removed)

– pinch of cinnamon

Blend all ingredients in a blender. If needed – add more ice to make it slushier, or add more milk to make it creamier. Top with coffee cake crumbs for added flavor and texture. Here’s the link to the #refinedsugarfree #paleo #grainfree coffee cake recipe! https://creamnosugarblog.wordpress.com/2015/09/23/crumbly-coffee-cake/

Crumbly coffee cake

Crumbly soft and moist coffee cake! The crunchy cinnamon topping is dreamy. I took a coffee cake recipe from one of my favorites – @ellaclaireblog – and made it all #glutenfree #paleo and #refinedsugarfree. Recipe on the website!

CAKE RECIPE:

* 3 tablespoons melted or room temp coconut oil
* 1 egg
* 1/2 cup almond milk
* 1/4 cup unsweetened applesauce
* 2 tablespoons honey
* 1 tsp vanilla
* 1.5 cups almond flour sifted (@bobsredmill blanched is best!)
* 2 tsp baking powder
* 1/4 tsp salt
* 3/4 cup chopped apples (firmer the better)

CRUNCHY CINNAMON TOPPING RECIPE:

* 1 tablespoon honey
* 3 tablespoons almond flour (I used the coarse bits left over after sifting for the cake above)
* 2 tsp cinnamon
* 1 tablespoon ghee
* 1/2 cup walnuts

Mix wet and dry ingredients separately by hand just until combined (don’t over mix). Combine both and add in the chopped apples. Add to a bread pan or silicone cake molds. In a food processor, blend the cinnamon topping ingredients until they start to stick together. Add the topping to the top of the bread/cakes. Press down a bit, so the topping sinks halfway to the middle of the cake. Bake for 25 mins in a preheated 375 degree oven. Super important – make sure the cake is fully baked when you take it out of the pan/molds. This mix is very moist, so if needed, put the cakes back in the oven (out of the pan/molds) for another 5-10 until baked through. I store these in the fridge and have with my morning coffee and a bit of jam, so good!