Paleo Blueberry Coffee Cake


Growing up, my mom used to make the best blueberry coffee cake. I don’t even know where she got the recipe, but our entire family devoured it for breakfast, lunch, or dessert. It was that good! My husband’s family even began to ask for it during special occasions.  So when going gluten free and even dairy free, the recipe adaptations were rather easy. Although a little on the dry side, it was very close and super delicious. Making the changes to paleo were a little challenging.  After some research and several trials, I am very happy with the results.  In fact, my brother in law says it is BETTER than the original “unhealthy” version. That is a win in my book!

Paleo Coffee Cake with Fresh Blueberries

12 ounces of blueberries
1 Tbs raw honey
2 Tbs arrowroot powder

In a medium pot, heat blueberries on medium for 1-2 minutes. Smash blueberries with a potato masher to release guts and juices. Reduce heat and stir in honey, letting it heat for 1-2 minutes. Add 1 Tbsp of arrowroot at a time, stirring in between. Heat it thoroughly for a few more minutes until the mixtures starts to thicken. Remove from heat and let sit.

1/2 cup grass fed butter, softened
2 tsp vanilla
1/2 cup coconut sugar
3 eggs
1 1/2 cup almond flour
2 Tbsp coconut flour
2 Tbsp tapioca starch/flour
1/2 tsp salt
1 1/2 tsp baking powder (grain free, aluminum free)

Preheat oven to 350. Combine dry ingredients (flours, salt, and baking powder) in a medium sized bowl. In a mixer, mix butter, vanilla, sugar, and eggs until well blended. Add in the dry ingredients, and mix together well.

In a oiled or buttered cake pan or small cookie sheet (approx. 13×9), pour out 1/3 of the batter into the pan. Using a spatula, spread it out evenly and into all of the corners. Pour out the blueberry mixture and spread out over the batter. Spoon the remaining batter out over the mixture, and try to spread with the spatula. This will be slightly difficult and gooey. The goal is spread it out so there are no thick clumps, and everything cooks evenly.

Place in to the oven for 30-40 minutes. Let it cool a little, then dig in.

I often make this the night before and store it in the fridge. In the morning, you can either re-heat the entire cake in the oven or cut and re-heat individual pieces in the microwave.




Rise and Shine, It’s Breakfast Time!

Sausage and Broccoli Egg Cups

Good Morning!

What’s for breakfast?  At my house it is usually eggs. We love eggs. I could probably eat them everyday if it wasn’t for the fact that I am afraid I would get sick of them. I probably inherit this love for eggs from my dad. We grew up having A LOT of eggs. These eggs cups are yummy and so easy. But do you know what is not easy?  Writing down recipes! This is my first “official” recipe that I actually took the time to write down. I had to make it 3 times because I was always missing a step and couldn’t remember what I did. The good thing about quiche is that it is o.k. if you don’t always measure exactly.

The inspiration for this recipe came from a couple of places. One comes from the first time I ever ate at Mimi’s Cafe. On their menu, they have a ham and broccoli omelet. I had never seen broccoli with eggs before. Intrigued, I just had to order it. It was really yummy. The other reason for this recipe is that most quiche recipes call for spinach. Yuck! I can’t stand cooked spinach! I know…it is so good for you and so many people love it. I really wish I liked it, but I just don’t. So broccoli was a perfect solution for me. I can still get my protein and my veggies. These are perfect for make-ahead breakfasts; easy to grab and take to work.

Enjoy! 🙂

Sausage and Broccoli Egg Cups

7-8 eggs
Sea salt and pepper to taste 
2-3 Tbsp milk (I use almond milk)
1/2 pound of cooked breakfast sausage (please I beg you, do not use prepackaged sausage. It is loaded with some unhealthy stuff. I have been making my own, but occasionally I will buy what Whole Foods has available)
1 cup of broccoli, steamed and chopped (for this recipe I used baby broccoli because that is what was delivered this week. Yes, you can get organic fruits and veggies delivered right to your door!)
1 cup shredded Japanese sweet potato (I find these at Whole Foods. I have not tried it with regular sweet potatoes, but for all of you non-paleo friends you can use white potatoes)

Preheat oven to 350°
Spray, oil, or butter your muffin pans. Whisk the eggs, milk, salt and pepper. Stir in the sausage, broccoli, and potatoes. Use a 1/3 cup to scoop mixture into the muffin pans. Place in oven and bake for about 35 minutes. You should be able to clearly tell that they are done. They will turn a little brown on top. Let them cool, and use a knife to scrape around the edges. These will be heavier than normal egg cups, so I suggest using a fork or a bendable spatula to get them out. 

Yummy potato crust version: Instead of mixing the potatoes into the eggs mixture, mix about 3 cups of shredded potatoes with 3 Tbsp melted butter. Jack up the temperature to 450°. Line the bottom of a pie pan and press down the potatoes like you would a pie crust. Bake separately until they start to brown (about 20 minutes). Turn the oven back down to 350°. Pour the egg mixture on top and continue baking for about 30 minutes. 
Paleo quiche crust version: Elana’s pantry has a great pie crust recipe that is great for any quiche (and pie). Check her recipe out here.
Sausage and Broccoli Quiche