I love to cook and enjoy the challenge of cooking for people – who by choice or by necessity have limited diets; food allergies and intolerances. Today’s recipe is specially created for Emma (who is a Google+ friend) and many others who suffer from Myalgic Encephalopathy (ME) and Irritable bowel syndrome (IBS). People suffering from ME which is also referred to as chronic fatigue syndrome (CFS) experience persistent fatigue so severe that it affects their everyday life and does not go away with sleep or rest. ME/CFS and IBS frequently go together and no one really knows why. IBS by itself can be debilitating and can impose a lot of restrictions on diet and lifestyle. There is no set diet for ME/CFS and IBS sufferers, and many sufferers find that they have their own individual intolerances and food triggers.
In the case of Emma (although she is not diagnosed with IBS), its troublesome for her to eat gluten, gluten free grains, lentils, sugar, dairy products, and even some fruits and vegetables. That being said she follows a paleo diet to keep herself well nourished. You can read more about ME on Emma’s blog. When Gill Andrews (also a google+ friend) shared a post, ‘Who has a recipe for Emma?’, I started racking my brain for something (especially dessert) that could be delicious for anyone and appropriate for Emma’s diet.
I came up with quick and effortless recipe, you’re absolutely going to love. I used my Lemon blueberry buttermilk pound cakerecipe as inspiration and switched things up to make it paleo friendly. I generally avoid using just coconut and nut flours in baking as they lack the structural properties of gluten but since Emma can only eat coconut and almond flour I had no other choice. Baking with coconut flour often requires lots of tweaking. It is much drier and absorbent than the average flour. The more coconut flour you use in a recipe, the more liquid and eggs (for leavening and binding) you’ll need therefore I paired it with less absorbent almond meal to get the right balance.
The cake is loaded with fresh, summery blueberries and I love how some of the blueberries burst, streaking the golden brown cake with purple.
I have made this cake two times now, and the whole family (plus several friends) love it. Last week, I took this cake for an outdoor picnic and it stayed fresh in a cool box. There is no reason why you are not baking this cake. It is really easy to assemble, all you need to do is to mix the ingredients in a bowl and spoon it into a tin to bake in a preheated oven for 15-20 minutes. Because the cake is so moist, I would suggest to store it in the fridge (door) where it doesn’t get too cold or dry.
Delicious low carb muffin cake, bursting with fresh blueberries. It is grain free, dairy free and soy free, too.
Ingredients
- 1/3 cup coconut flour
- 1 cup+ 3 tbsp almond meal
- 3/4 tsp baking soda
- 1/3 cup coconut palm sugar
- 1/3 cup coconut milk
- 3/4 cup blueberries
- 3 eggs
- 1/4 cup coconut oil, melted
Instructions
- Preheat oven to 325° F. Grease an 8"x 8" baking pan with coconut oil and line with parchment paper, allowing paper to hang over sides.
- Whisk melted coconut oil and sugar.
- Add eggs and coconut milk, mix.
- Add coconut flour, almond meal and baking soda. Gently mix until just incorporated.
- Fold half cup of blue berries into the mixture.
- Spoon into the prepared pan, smoothing the top.
- Spread the remaining 1/4 cup of blueberries on top.
- Bake for 15- 20 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes.
- Using parchment paper handles, lift the cake out of pan and cool completely on a wire rack.
This post is linked to Gluten Free & DIY Tuesday, Allergy Free Wednesdays.
Blackswan
Great effort, my friend! I’m sure Emma will appreciate what you’re doing 🙂 You seemed to be very active at G+, but I’m rarely there. I’m actually more into Facebook. Another wonderful bake!
Balvinder
I am not active on any social media like I see people around me but google+ is the only place where I interact 3-4 times a week or when ever I have enough time and fingers available to go on computer.
Coffee and Crumpets
Great job on this cake! I sure Emma will appreciate it. I know too well the limitations of an illness as I struggle everyday trying to find a balance in food and life in general. I think this cake will not only help out my issues, but satisfy a craving for baked goods. Great recipe.
Balvinder
I know what you mean, Nazneen. Some health conditions like RA are long lasting and presents you with many challenges, but we can do our part in reducing their effects, which I know you are good at. I constantly read on your blog how you are doing your part to manage it by following a gluten free diet. I am glad you like this recipe and hope you will try it. Thank you!
Monica
It’s so wonderful how you are creating these recipes for people like Emma who need it. It looks totally delicious and I love how easy it is. Kudos to you!!
Balvinder
Hi Monica, I like to post recipes that are suitable for people like me and you and with allergies 🙂 Thank so much!
ela@GrayApron
How wonderful! Blueberries baked beautifully…
ela h.
Malti Sharma
Its always good to see your twists on the recipes. Your cake looks scrumptious and I appreciate that you create recipes for people with different allergies or sensitivities. One question ,though. Does this cake give it a coconut taste?
Balvinder
Its a pleasure, Malti! Thanks for always giving me support with your lovely comments 🙂
Choc Chip Uru
What a lovely muffin cake, it is bursting with blueberries 😀
Cheers
Choc Chip Uru
Emma
Balvinder,
Oh wow! What can I say…Thank you so much! It looks absolutely delicious
Balvinder
As I said, I love to cook for friends who have intolerances to food, so if this recipe works for you, I will be very very happy 🙂
Sridevi Ravi
This is a complete coconut cake! I would love to make it! You have taken extra effort to be considerate and help others with a special dietary need. I bow to you!
minnie@thelady8home
A great bake Balvinder, and so thoughtful of you 🙂 Lovely cake.
Kitchen Belleicious
i can’ believe this is paleo. I love it and the cake looks so moist and delicious. Love the combo of muffin flavor and texture with the form of a cake
Juliana
This cake looks delicious, bursting in flavors…you are so sweet Balvinder!
Enjoy the rest of your week 😀
Jennifer Eloff
This sounds amazing, Balvinder. I imagine it would be great for a picnic. Yummy! Didn’t realize you are on Google Plus. Facebook is more than enough for me at the moment; lots of work.
easyfoodsmith
You are doing a wonderful job at creating such fabulous recipes. Kudos!
Ami@NaiveCookCooks
Balvinder, this looks so delicious!!
anne
More and more gluten-free products are readily available here and actually knew more about them through this blog 😀 Now , paleo is a bit new to me and the most ingredients are what we usually use for baking or cooking , will check about this paleo online to know more about it .
Angela Longo
Lovely cake…is there a reason you don’t use tapioca starch? can you tell me which of these are seed flours or grain: Millet, Quinoa, Buckwheat, Amaranth….?
Kop kun kahn from Thailand.
Balvinder
Thank you Angela! this cake was especially made for Emma Grady and she can not have any gluten free flours, so that’s why I didn’t use tapioca.
Millet, quinoa, buckwheat and amaranth, all are seed flours, but used as grain.