BLACKBERRY WALNUT COFFEE CAKE

A delicious anti-inflammatory breakfast pastry—I love making this with my kiddos.

Baking this is simply a matter of mixing each element and layering it up!

Serves 10-12

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YOU WILL NEED

• 2 cups almond flour

• 1 cup cassava flour

• 1/2 cup arrowroot powder

• 3/4 cup coconut sugar

• 2 teaspoons baking soda

• 1 teaspoon fine sea salt

• 1 cup unsweetened, non-dairy kefir or drinkable yogurt

• 1/2 cup maple syrup 

• 1 teaspoon apple cider vinegar

• 1 teaspoon vanilla extract 

• 1 cup blackberries, halved lengthwise

• 1 tablespoon ground cinnamon 

for the WALNUT CRUMBLE TOPPING

• 1/2 cup chopped walnuts

• 1/2 cup coconut sugar

• 1 tablespoon coconut oil or ghee, melted

• 1 tablespoon ground cinnamon 

• 1/2 teaspoon fine sea salt

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TO MAKE

Preheat oven to 350F. Line a 9” x 9” square baking pan with parchment paper or grease it thoroughly.

In a large bowl, whisk together the almond flour, cassava flour, arrowroot powder, 1/2 cup coconut sugar, baking soda, and salt.

In a separate bowl, whisk together the kefir, maple syrup, apple cider vinegar, and vanilla. 

Pour the kefir mixture into the flour mixture and stir to combine. Gently spread half of the batter in the prepared baking pan. Set aside the remaining half.

In a separate mixing bowl, stir together the blackberries, remaining 1/4 cup coconut sugar, and cinnamon. 

Pour the blackberry mixture over the batter in the baking pan. Spread the remaining half of the batter over the blackberries.

Make the walnut topping, by whisking together the walnuts, coconut sugar, coconut oil, cinnamon, and salt. Sprinkle over the batter in the baking pan. 

Bake until a toothpick comes out clean, about 45 minutes.

Cut into squares and serve warm or at room temperature.

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