Lemon Pound Cake with Blueberry Compote - Christina Cooks

Ingredients

• 1/2 cup vegan butter substitute or extra virgin olive oil
• 1 cup coconut sugar
• 2 teaspoons pure vanilla extract
• 2 tablespoons egg replacer (I like Bob’s Red Mill)
• 2 cups sprouted whole wheat flour or whole wheat pastry flour
• 1/2 cup almond flour
• 1/2 teaspoon sea salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon arrowroot
• Grated zest and juice of 1 fresh lemon
• 1-1 1/3 cups spring or filtered water
• Blueberry Compote
• 2 cups fresh blueberries, rinsed well
• Grated zest of ½ fresh lemon
• 3 tablespoons brown rice syrup
• ¼ cup spring or filtered water
• Pinch sea salt
• 2 teaspoons fresh lemon juice