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

• oil, for spraying the pan
• 34 cup almond flour
• 34 cup coconut flour
• 34 cup sugar (I used organic coconut sugar and only used 1/2 cup)
• 2 teaspoons baking powder
• 12 teaspoon salt
• 2 eggs (or Egg Replacer for 2 eggs)
• 12 cup milk (I used almond milk) or 12 cup non-dairy milk (I used almond milk)
• 12 cup plain yogurt or 12 cup non-dairy plain yogurt
• 1 12 teaspoons vanilla or 1 12 teaspoons almond extract
• 1 cup blueberries
• 3 nectarines, pitted and sliced
• 12 cup gluten free rolled oats
• 14 cup almond flour
• 14 cup sugar (I used organic coconut sugar)
• 4 tablespoons unsalted butter, softened or 4 tablespoons olive oil
• 1 tablespoon cinnamon
• 14 teaspoon salt

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

oil, almond flour, coconut flour, sugar, baking powder, salt, eggs, milk, yogurt, vanilla, blueberries, nectarines, rolled oats, almond flour, sugar, unsalted butter, cinnamon, salt

Taken from www.food.com/recipe/nectarine-and-blueberry-coffee-cake-gluten-free-low-gi-506038 (may not work)