Fresh Start Breakfasts

Grain Free Blueberry Coffee Cake This sweet and delicious coffee cake features a crumb topping that makes it extra special! Made with our Grain Free Blueberry Muffin Mix, it’s a snap to put together. INGREDIENTS 1 package Bob’s Red Mill ® Grain Free Blueberry Muffin Mix 1 Egg ⅓ cup Oil ½ cup Water ⅓ cup Bob’s Red Mill ® Paleo Baking Flour 3 Tbsp Monk Fruit Sweetener or Coconut Sugar 2 Tbsp Coconut Oil, solid • Preheat oven to 350°F. Line a 9 x 5-inch bread pan with parchment paper and oil the pan liberally. • Whisk together muffin mix, egg, oil and water in a large bowl. Pour into prepared pan and smooth with an offset spatula. • In a small bowl, use a fork to combine flour, monk fruit sweetener or coconut sugar, and coconut oil. Sprinkle over coffee cake and bake for 30–40 minutes. The topping will be golden brown and a toothpick inserted in the center will come out clean. Allow to cool in the pan for 15 minutes. Serve warm. Makes 8 servings. INSTRUCTIONS

BOB’S RED MILL E-BOOK | FRESH START BREAKFASTS