It took me literally weeks to get to the seamstress and ask her to fix my helmet and my backpack. With all her work she was done in one day, to perfection. Total cost – $2.
3 c. mora or blueberries
2 c. vanilla gluten-free cake mix
6 T. coconut oil/unsalted butter/ margarine, chilled
1/2 c. coconut or almond meal milk, chilled
Whipped cashew cream, for serving (recipe found on this blog, by typing it in in the search engine)
- Preheat your oven to 325°F. Grease a 9-inch x 12-inch (or 9-inch square) baking dish, scatter the berries in an even layer in the bottom.
- Place the cake mix in a large bowl. Using a standard grater, grate the chilled oil/shortening/butter into the cake mix and, using your clean hands, toss to coat the butter in the cake mix. Break up the lumps that form until the mixture is uniform and looks like very coarse sand. Scatter the oil or butter and cake mix mixture on top of the blueberries, and stir gently to mix. Pour the chilled milk evenly over the top.
- Place the baking dish in the center of the preheated oven and bake until the cake is puffed and lightly golden brown on top (about 35 minutes for the 9-inch x 12-inch pan, 40+ minutes for the 9-inch square pan). Do not overbake or the bottom will burn. Remove from the oven and allow to cool in the pan for 10 minutes before serving with a dollop of cashew cream.
- Word of the Day – casco – helmet
Tip of the Day –
Cover with berry/coconut oi/stevia frosting. Have it for breakfast. I did!