Nectarine and Blueberry Coffee Cake (Gluten-Free, Low-GI)

I used coconut flour and almond flour as well as coconut sugar, all of which have a lower GI and diabetic-friendly. Instead of nectarines, you can also use other stone fruits, peaches, plums and apricots. The recipe has a vegan option. For more healthy gluten-free, low GI, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.

• Ready In: 1 hr 15 mins
• Serves: 10
• Yields: 1 9-inch cake

Ingredients

•  oil, for spraying the pan
• 3⁄4 cup  almond flour
• 3⁄4 cup  coconut flour
• 3⁄4 cup sugar (I used organic coconut sugar and only used 1/2 cup)
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 2  eggs (or Egg Replacer for 2 eggs)
• 1⁄2 cup milk (I used almond milk) or 1⁄2 cup  non-dairy milk (I used almond milk)
• 1⁄2 cup plain yogurt or 1⁄2 cup  non-dairy plain yogurt
• 1 1⁄2 teaspoons vanilla or 1 1⁄2 teaspoons  almond extract
• 1  cup blueberries
• 3  nectarines, pitted and sliced
• 1⁄2 cup  gluten free rolled oats
• 1⁄4 cup  almond flour
• 1⁄4 cup sugar (I used organic coconut sugar)
• 4  tablespoons unsalted butter, softened or 4  tablespoons olive oil
• 1  tablespoon cinnamon
• 1⁄4 teaspoon salt

Directions

1. Spray oil inside a 9-inch springform pan and preheat oven to 350°F/180°C degrees.
2. In a bowl, mix almond flour, coconut flour, sugar, salt and baking powder.
3. In another bowl, mix eggs, milk, yogurt, and vanilla or almond extract. Pour in the flour mixture and mix.
4. Fold in blueberries and transfer to the springform pan.
5. Place nectarine slices on top of the batter.
6. In a bowl, mix oats, almond flour, sugar, butter, cinnamon and salt and sprinkle evenly over the nectarines.
7. Bake for 40 – 45 minutes or until a wooden pick comes out clean.
8. Infuse love and serve with ice cream or whipped cream if you like.