Instructions

1. Preheat oven to 350° Fahrenheit and grease a 8”x8” glass baking dish.

2. In a mixing bowl, combine the eggs, coconut oil, and sugar; mix well.

3. Add the almond flour, coconut flour, tapioca starch, baking soda, and salt; mix well.

4. Carefully fold in blueberries.

5. Transfer to prepared baking dish.

6. Bake for about 30 minutes.

7. Cool, cut into squares, and enjoy!

Cake as a snack? Yes! This super-fluffy cake made with sweet blueberries tastes indulgent but is full of protein from the almond flour and healthy fats from the coconut oil.

This gluten-free cake would be delicious with breakfast or as an afternoon snack with a hot cup of coffee or tea. Enjoy!

Almond Flour Blueberry Snack Cake

• 4 eggs
• ⅓ cup Anthony’s Organic Coconut Oil, melted
• ½ cup Anthony’s Organic Cane Sugar
• 1 cup Anthony’s Blanched Almond Flour
• 3 tablespoons Anthony’s Coconut Flour
• ¼ cup Anthony’s Tapioca Flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup fresh or frozen blueberries (do not thaw if frozen)

1. Preheat oven to 350° Fahrenheit and grease a 8”x8” glass baking dish.
2. In a mixing bowl, combine the eggs, coconut oil, and sugar; mix well.
3. Add the almond flour, coconut flour, tapioca starch, baking soda, and salt; mix well.
4. Carefully fold in blueberries.
5. Transfer to prepared baking dish.
6. Bake for about 30 minutes.
7. Cool, cut into squares, and enjoy!

Prep time: 15 minutes

Cook time: 30 minutes

Yield: 9 servings