Lemon Pound Cake with Blueberry Compote

Name: Lemon Pound Cake with Blueberry Compote
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; 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

www.christinacooks.com

Indulge in a light, buttery Lemon Pound Cake with a sweet Blueberry Compote. Perfect for special occasions or just because!

View full recipe on www.christinacooks.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.christinacooks.com.

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