Nectarine And Blueberry Coffee Cake (gluten-free, Low-gi)

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• oil, for spraying the pan
• 3/4 cup almond flour
• 3/4 cup coconut flour
• 3/4 cup sugar (i used organic coconut sugar and only used 1/2 cup)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs (or egg replacer for 2 eggs)
• 1/2 cup milk (i used almond milk) or 1/2 cup non-dairy milk (i used almond milk)
• 1/2 cup plain yogurt or 1/2 cup non-dairy plain yogurt
• 1 1/2 teaspoons vanilla or 1 1/2 teaspoons almond extract
• 1 cup blueberries
• 3 nectarines, pitted and sliced
• 1/2 cup gluten free rolled oats
• 1/4 cup almond flour
• 1/4 cup sugar (i used organic coconut sugar)
• 4 tablespoons unsalted butter, softened or 4 tablespoons olive oil
• 1 tablespoon cinnamon
• 1/4 teaspoon salt

Recipe

• 1 spray oil inside a 9-inch springform pan and preheat oven to 350°f/180°c degrees.
• 2 in a bowl, mix almond flour, coconut flour, sugar, salt and baking powder.
• 3 in another bowl, mix eggs, milk, yogurt, and vanilla or almond extract. pour in the flour mixture and mix.
• 4 fold in blueberries and transfer to the springform pan.
• 5 place nectarine slices on top of the batter.
• 6 in a bowl, mix oats, almond flour, sugar, butter, cinnamon and salt and sprinkle evenly over the nectarines.
• 7 bake for 40 – 45 minutes or until a wooden pick comes out clean.
• 8 infuse love and serve with ice cream or whipped cream if you like.