Yo, hello my Food Fight Friday Freaks!
You might be thinking “but Pura, we just heard from you yesterday, it’s not time for you to post again already” and you’d usually be right but this week I’mma throw y’all for a loop…
Everyone good this Easter weekend? Any yummy food plans for your celebrations? If you are eating food, sharing food, cooking food or talking about food then you should get in on this 
Anyway, it’s been quite sometime since I’ve dropped a recipe on you so here one is… just a little something something I whipped up for Easter. 
Blueberry Pineapple Coffee Cake
Have I mentioned yet, this blueberry pineapple coffee cake is also gluten free, refined sugar free and dairy free? It is basically kale but prettier 🤷🏼♀️
Ingredients
2 C gluten free flour
3 Tsp baking powder
1/2 Tsp salt
1 Tbsp chia seeds
1-1.5 C frozen blueberries
1/3-1/2 C pineapple juice
1 C coconut milk (canned fullfat)
1 tbsp Apple cider vinegar
3 tbsp coconut oil
1 Tsp vanilla extract
Toppings
2 tbsp gluten free flour
1/4 C coconut sugar
1 tbsp agave
2 Tsp cinnamon
1 tbsp chopped pineapple
1/3 C almond meal (almond flour or ground almonds)
2 tbsp vegan butter (or coconut oil melted)
Salt to taste
Because I haven’t been posting recipes lately, I haven’t been taking progress pictures of my creations so you guys are just going to have to be happy with these finished product pics. Doesn’t my assistant have the best modeling hands? No funny ideas, he’s all mine 🥰
Directions
Preheat your oven to 350F and break out two large bowls.
Mix the coconut milk with the apple cider vinegar and set aside. We want to give enough time to sour the milk.
Combine all dry ingredients together minus the blueberries. Those will go in last 😉
Add oil to the sour milk, add vanilla extract, add pineapple juice, and pour the wet ingredients into the dry ingredients bowl. Mix well so there’s no noticeable clumps.
Then fold in blueberries gently. Pour batter into a freshly greased pan (I used a mid sized cake pan but muffin tins would work too) and set aside so you can get the crumble toppings together.
In another large bowl mix together Flour, almond meal, coconut sugar, cinnamon, vegan butter, pineapple juice, chopped pineapples, and sea salt mixing until crumbly, kind of. Mine actually was a bit more pasty but who cares 🤷🏼♀️
Take half of the crumbly/pasty concoction and drop dime size scoops all over the top of the cake batter. Don’t worry if some sink it’ll just add more deliciousness to that bite. Then pop the tray in the oven for 7 minutes.
After 7 minutes the cake should be a bit more uniform so you can add the remaining chopped pineapple and crumbly/pasty stuff to the top. Put her back in the oven for an additional 10-13 minutes or until golden brown and an inserted knife comes out clean.
Now go grab your cute assistant to model this gorgeous tray in front of an equally gorgeous backdrop. Also, knock on your neighbors door and invite him over for mid afternoon coffee cake. It always tastes better in the presence of company.
For cover shot purposes only I sifted a little confectioners sugar on top to add a tad of flair. You can definitely omit if you need to keep it refined sugar free, and yes, “confectioners sugar” is just a fancy way of saying “powdered sugar”. 🤦🏼♀️
What? Y’all thought I wasn’t making goodies anymore because i haven’t posted recipes? Haha… shooootttt…
My husband’s black bean chayote tacos...
… my black bean chayote tacos…
… complete with homemade fries and spicy sweet cabbage. The coffee cake was the star of the day though.
Alright, I’m off now to get started on tonight’s meal. Homemade hummus, naan, roasted vegetables and pan seared yucca fries, does that sound like too many carbs to you?
Happy Food Fight Friday everyone- thanks for stopping by! God bless all of you food flicking booger’s and Happy Easter. See y’all next week…
Pura Vida ✌️