Blueberry Cake for Breakfast -- a gluten free, light, delicate monstrosity

My people call it cake. I call it breakfast. I made this little concoction when I had people coming over for a morning tea party. Blueberry cake and seasonal fruit, and a cup of tea. Need I say more? I used my coffee grinder to reduce the cashews, chia seeds, shredded coconut, hemp hearts, and sesame seeds to a fine powder.

 ingredients:

 2 cups warm water
1/4 cup extra virgin coconut oil (unrefined and organic -- I prefer Nutiva)
1/2 cup unpasteurized local honey
 1 tbsp ground vanilla bean (thank you vanillafoodcompany.com)
1 tsp ground ceylon cinnamon (ditto)
1 tsp sea salt
ground black pepper (just a little)
1/4 cup hemp hearts, ground
1/2 cup raw cashews, ground
1/2 cup white sesame seeds, ground
1/4 cup white chia seeds, ground
1 cup shredded coconut, ground (organic)

 4 eggs

1/2 tsp baking soda
2 cups blanched almond flour (thank you nuts.com)

 2 cups of frozen blueberries (still frozen) or fresh if you have

 coconut sugar to sprinkle on top (optional)


 directions:

 preheat the oven to 345
grease a large rectangular glass baking dish

1. combine the honey, coconut oil, and water
2. add the vanilla bean, cinnamon, sea salt, and black pepper
3. stir in the ground hemp, cashews, sesame seeds, chia seeds, and coconut
4. mix in the eggs and the baking soda
5. stir in the almond flour
6. quickly fold in the blueberries and pour into the pan
7. sprinkle with coconut sugar
8. bake at 345 for 60 minutes



This cake bakes up light and moist and sweet and delicious. It was a perfect brunchy treat, and seconds were had by most, thirds by some.