Growing up in Oregon, there was a ‘candy patch’ on the way to town. The ‘candy patch’ was actually a blueberry patch…but apparently when I was growing up I referred to them as candy.
I love blueberries.
Having moved to Australia, I haven’t had fresh blueberries in about six years, because I have always visited home during the holidays. Blueberries here are about 10.00 for 1/2 cup, aka I don’t buy fresh blueberries. But when push comes to shove, I settle for the frozen kind and they do the trick.
This recipe is yummy, not too sweet, but is fantastic with a cup of tea or coffee.
Blueberry Coffee Cake
1- Bundt cake
2 c. gf rolled oats
1 c. cashews
1 c. almonds
.33 c. stevia
.33 c. packed brown sugar
.75 c. vegan spread or organic butter
.5 c. lactose free milk or milk of your choosing
2 tsp. baking soda
2.5 tsp. cinnamon
.25 tsp. allspice
1 c. frozen blueberries
Preheat oven to 180/350
In a food processor, process oats, almonds and cashews until there’s a fine meal.
Add in sugar, eggs, butter and milk
Add in cinnamon, baking soda, allspice until processed
Stir in frozen blueberries
Grease a bundt cake pan or a and
Bake for about 35-40 minutes, or until firm to the touch.
Scrap down the sides…and let stand for 10 minutes.
From the candy patch to yours….