Description
Sourdough truly is a gift that keeps on giving. The excitement of baking sourdough bread is unparalleled, but finding new and delicious ways to use sourdough discard is equally rewarding. This sourdough discard coffee cake, crafted with almond flour and homemade blueberry jam, offers a simple and healthy way to whip up a delightful sweet treat for the whole family.
Ingredients
- 200 grams almond flour
- 4 tablespoons tapioca flour
- 4 tablespoons inulin powder
- 1 teaspoon baking powder
- 3 pastured eggs, separated
- Zest of one or two organic lemons (I prefer two for a more intense lemon flavor)
- 1/3 cup extra virgin olive oil
- 2/3 cup coconut yogurt
- 3 tablespoons allulose (or monk fruit)
- 2/3 cup sourdough discard
- 1 teaspoon vanilla extract (two for more intense flavor)
- A pinch of salt
- 1 cup sugar-free blueberry jam
Instructions
- Preheat your oven to 180°C (350°F) and line a 8×8 inch (21×21 cm) baking pan with parchment paper. Separate the egg whites from the yolks.
- In a medium bowl, whisk together the almond flour, tapioca flour, inulin powder, and baking powder. Set aside.
- In a clean, dry bowl, beat the egg whites with an electric mixer until they form stiff peaks.
- In another bowl, use an electric mixer to blend the egg yolks, lemon zest, olive oil, coconut yogurt, allulose, vanilla extract, and a pinch of salt until creamy. Add the sourdough discard and mix it in until fully incorporated.
- Gradually add the dry ingredient mix to the wet mixture and continue to mix until fully incorporated.
- Gently fold the beaten egg whites into the batter using a spatula, being careful not to overmix. You will get a light, fluffy batter.
- Pour the batter into the prepared baking pan. Dollop the blueberry jam over the batter in various spots, then use a fork to gently swirl the jam into the batter.
- Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10-15 minutes, then remove it from the pan and allow it to cool completely before slicing and serving. I prefer to trim the edges first, but it’s not necessary.
- Serve as it is or with a drizzle of almond butter.
- Store it in an air-tight container in the refrigerator for up to three days, or freeze it for longer storage.