GLUTEN-FREE BLUEBERRY COFFEE CAKE
Hello from Kansas! Cheers to writing posts in advance
Creating titles are hard, but they are important for SEO and for searching within FFF. In today’s recipe I wanted to express the fact that this is 1. coffee cake 2. the flavor of coffee cake is blueberry 3. gluten-free and 4. single-serve. Doesn’t Single-Serve Gluten-Free Blueberry Coffee Cake just sound like way too much of a mouthful?
I think so!
It was about 3 mouthfuls. I inhaled that thing lit it was my job!
I was actually planning on making a big coffee cake, I even bought a bunt cake pan and everything. Then I accidentally went to Home Goods and accidentally bought these really cute ramekins. That’s how the single serve recipe happened.
I am still trying to figure out this camera! In-the-kitchen photos are hard because I don’t have a window with natural lighting. I know…I think it should be illegal to build a kitchen without windows!
Speaking of titles. One of my blogger buds, mentors, and friends, Stephanie Meyer, who writes at Fresh Tart Steph (and many other publications), raised a really important question on her blog today.What do we (food bloggers/writers) do?
I get that question at least once a day. Lee, what do you do?
Like Stephanie, there is no single answer that I give. Lately I’ve been using, “I am a recipe creator, blogger, and food photographer,” but I feel like I do so much more than that. FFF is a lifestyle blog that focuses on nourishing recipes that are MOSTLY gluten free. I also talk about other things like fitness, fashioin, life, travel, mental illness, etc. Along with my 1 sentence elevator pitch, usually comes about a 20 minute explanation of what I really do. Then I whip out my phone, show them a recipe and begin to answer about 20 questions that get raised.
It would sure be nice to have some sort of title that explains what the hell I do, but in some sense I like the fact that it has to come with a 20 minute explanation. It helps me make a connection with that person that I probably wouldn’t have made if I would have just said teacher or doctor.
SO- FOOD BLOGGERS (WRITERS, RECIPE CREATORS, PHOTOGRAPHERS)…WHAT ARE YOUR THOUGHTS ON THIS SUBJECT?
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GLUTEN-FREE BLUEBERRY COFFEE CAKE
Ingredients
- 2 tablespoons gluten free flour mix
- 2 tablespoons brown rice flour (or 2 more tablespoons of gluten free flour mix)
- 1/2 tablespoon organic cane sugar or regular sugar
- 1 egg white, large
- 1 teaspoon sour cream or 1 teaspoon plain Greek yogurt
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla
- 2 tablespoons almond milk or any kind of milk
- Handful of blueberries
- Nonstick Cooking Spray
- **Crumble Topping:1 tablespoon brown sugar
- 1 tablespoon gluten free flour mix
- 1/2 tablespoon coconut oil
- **Optional Glaze:2 tablespoons powdered sugar
- 1 teaspoon liquid (water, milk, etc.)
Instructions
- First, preheat oven to 350 degrees and spray a small ramekin with nonstick cooking spray. Set aside.
- Then, in a medium size bowl, mix together flours, baking powder, and cane sugar. Then add in coconut oil, 1 egg white, vanilla, sour cream, and almond milk and mix. Finally add in berries and mix again. Pour batter into ramekin and Set aside.
- Next, create your crumble topping by mixing together 1 tablespoon brown sugar, 1 tablespoon gluten free flour mix, and 1/2 tablespoon coconut oil. Sprinkle topping on top of batter.
- Place ramekin into oven at 350F for about 25 minutes or until a toothpick comes out clean!
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