January 5, 2014 by Leanne Vogel November 8, 2017
Nutrient-rich, nourishing gluten-free blueberry cake drizzled with maple syrup… baked for 4 hours in your slow cooker.
Dairy-free, Gluten-free, Nut-free, Refined Sugar-free, Soy-free, Vegetarian
Eggs: I did not test this recipe without the eggs. You could try replacing the eggs with egg replacer, or 2 tablespoons of finely ground flax seed mixed with 6 tablespoons of warm water, left to sit for 5 minutes.
Coconut oil: I am not sure if another type of oil would work for this recipe. You could try grape seed or avocado oil.
Sorghum flour: if you wanted to make this recipe grain-free, you could try replacing the sorghum flour with chickpea flour. I do not think that coconut flour would work.
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.