Ingredients

• 1/2 cup Sorghum Flour
• 1/2 cup Organic Quinoa Flour toasted
• 3/4 cup Almond Flour
• 1/2 cup Tapioca Flour
• 1 cup Organic Coconut Sugar
• 2 tsp Baking Powder
• 1 tsp Guar Gum
• 1 tsp ground Cinnamon
• 1/2 tsp Nutmeg
• 1/4 tsp Sea Salt
• 2 Eggs beaten (organic preferred)
• 1/4 cup Coconut Oil melted
• 2 tsp Vanilla Extract
• 8 Tbsp Coconut Milk
• 1 Lemon's Zest
• 1 cup Frozen Blueberries

• 1/3 cup Organic Coconut Sugar
• 2 Tbsp Coconut Oil melted
• 1/4 cup Erewhon Crispy Brown Rice Cereal
• 1 tsp Lemon's Zest
• 1/4 cup Pecans chopped
• 2 Tbsp Almond Flour

Instructions

1. Preheat the oven to 350°F. Line a 9-inch round baking pan with parchment paper and set aside.
2. In a medium bowl or stand-up mixer, combine your dry ingredients and whisk them together to combine.
3. In a separate bowl, combine your eggs, coconut oil, vanilla and half of the coconut milk. Beat these into the dry ingredients until a very thick batter begins to form. Slowly add the rest of the coconut milk, one tablespoon at a time until you have a smooth batter. You want the dough to still be slightly thick, thicker than a cake batter. Fold in the lemon zest and blueberries.
4. Scoop the mixture into your baking pan and smooth it over with the back of a wet spoon. Set the baking pan aside and prepare the streusel topping.

1. Combine all the ingredients into a small bowl and mix them together with a fork until you have a sandy, crumbly texture. Sprinkle the mixture evenly over the top of the cake.
2. Bake in the center of your warmed oven for 40 - 45 minutes until a cake tester comes out clean when inserted into the center of the cake.
3. Let the cake cool on a wire rack for 10 minutes and slice into 8 equal pieces. Serve slightly warmed with a steaming cup of coffee or tea.
   
   
   
   Enjoy!
   
   
   
   Serves 6 - 8.