Hello from Kansas! Cheers to writing posts in advance :)
Creating titles are hard, but they are important for SEO and for searching within FFF. In today’s recipe I wanted to express the fact that this is 1. coffee cake 2. the flavor of coffee cake is blueberry 3. gluten-free and 4. single-serve. Doesn’t Single-Serve Gluten-Free Blueberry Coffee Cake just sound like way too much of a mouthful?
I think so!
It was about 3 mouthfuls. I inhaled that thing lit it was my job!
I was actually planning on making a big coffee cake, I even bought a bunt cake pan and everything. Then I accidentally went to Home Goods and accidentally bought these really cute ramekins. That’s how the single serve recipe happened.
Gluten Free Blueberry Coffee Cake
- 2 tablespoons gluten free flour mix
- 2 tablespoons brown rice flour (or 2 more tablespoons of gluten free flour mix)
- 1/2 tablespoon organic cane sugar or regular sugar
- 1 egg white, large
- 1 teaspoon sour cream or 1 teaspoon plain Greek yogurt
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla
- 1/2 tablespoon coconut oil
- 2 tablespoons almond milk or any kind of milk
- Handful of blueberries
- Nonstick Cooking Spray
- 1 tablespoon brown sugar
- 1 tablespoon gluten free flour mix
- 1/2 tablespoon coconut oil
- 2 tablespoons powdered sugar
- 1 teaspoon liquid (water, milk, etc.)
- First, preheat oven to 350 degrees and spray a small ramekin with nonstick cooking spray. Set aside.
- Then, in a medium size bowl, mix together flours, baking powder, and cane sugar. Then add in coconut oil, 1 egg white, vanilla, sour cream, and almond milk and mix. Finally add in berries and mix again. Pour batter into ramekin and Set aside.
- Next, create your crumble topping by mixing together 1 tablespoon brown sugar, 1 tablespoon gluten free flour mix, and 1/2 tablespoon coconut oil. Sprinkle topping on top of batter.
- Place ramekin into oven at 350F for about 25 minutes or until a toothpick comes out clean!
- Calories: 337
- Sugar: 28
- Sodium: 38
- Fat: 15
- Saturated Fat: 12
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 47
- Protein: 4
- Cholesterol: 1
I am still trying to figure out this camera! In-the-kitchen photos are hard because I don’t have a window with natural lighting. I know…I think it should be illegal to build a kitchen without windows!
Speaking of titles. One of my blogger buds, mentors, and friends, Stephanie Meyer, who writes at Fresh Tart Steph (and many other publications), raised a really important question on her blog today. What do we (food bloggers/writers) do?
I get that question at least once a day. Lee, what do you do?
Like Stephanie, there is no single answer that I give. Lately I’ve been using, “I am a recipe creator, blogger, and food photographer,” but I feel like I do so much more than that. FFF is a lifestyle blog that focuses on nourishing recipes that are MOSTLY gluten free. I also talk about other things like fitness, fashioin, life, travel, mental illness, etc. Along with my 1 sentence elevator pitch, usually comes about a 20 minute explanation of what I really do. Then I whip out my phone, show them a recipe and begin to answer about 20 questions that get raised.
It would sure be nice to have some sort of title that explains what the hell I do, but in some sense I like the fact that it has to come with a 20 minute explanation. It helps me make a connection with that person that I probably wouldn’t have made if I would have just said teacher or doctor.