These fluffy and delicate cakes are delicious in the morning or for dessert with low-FODMAP tea, or as a snack.  Be sure to give them enough time to cool before cutting into nine squares.

Low-FODMAP Blueberry Pumpkin Seed Breakfast Cakes

Servings: 9

Ingredients:

  • 1½ cups almond flour
  • 2 tablespoons brown rice flour
  • ½ teaspoons baking soda
  • ½ teaspoon salt
  • 3 tablespoons maple syrup
  • 1 teaspoon chia seeds
  • 2 tablespoons melted coconut oil
  • zest of 1 lemon
  • ¼ cup fresh lemon juice
  • ½ cup EggBeaters (or 2 eggs)
  • 1 teaspoon vanilla
  • 2 tablespoons pumpkin seeds
  • 1 cup fresh blueberries

Directions:

  1. Preheat the oven to 300°F and line an 8″ x 8″ baking pan with parchment. Set aside.
  2. In a large bowl, combine almond flour, brown rice flour, baking soda, and salt. Add in maple syrup, chia seeds, coconut oil, lemon zest and juice, eggs, and vanilla.
  3. Stir until well combined.
  4. Press into baking pan and make an even layer.
  5. Sprinkle in pumpkin seeds evenly around baking dish. Top with blueberries and slightly press them into dough.
  6. Bake for 40-45 minutes or until edges begin to lightly brown.

 

Have you signed up for my newsletter?  Never miss great content again ~ sign up today!

“Be Good to Yourself and Your Gut!” ~ Colleen Francioli