One more sweet treat!

Make me before Monday!

Have you been preparing for the Sweet Cheeks Paleo challenge by eating piles of chocolate and loaves of bread? Well we sure have!! Hee, hee! I kid, I kid! Well, sorta. I've definitely been a little bit more relaxed in what I've been consuming lately with the notion that all will be redeemed with the start of the challenge on June 1st. It has come with a price though! I've been pimple-y, moody and groggy. Blech. Paleo here I come!

Go here to join The Cheeks in the challenge!

(Gluten-free!) Coconut Blueberry Cakes

3 eggs

½ cup coconut oil

½ cup agave nectar

½ cup coconut flour - We tested out Azukar Organics coconut flour and it is deeeelightful! Definitely Sweet Cheeks approved. Available on their website or throughout Whole Foods and Erewhon stores in the Los Angeles area.

½ teaspoon baking soda

½ cup unsweetened shredded coconut

1 tablespoon vanilla extract

1 cup frozen blueberries

Preheat oven to 350 degrees.

In a bowl blend eggs, coconut oil and agave nectar preferably with an electric mixer because the coconut oil is kind of hard to mix by hand. Then blend in coconut flour, baking soda, coconut and vanilla extract. Lastly, gently mix in frozen blueberries with a spatula.

Line cupcake pan with cupcake liners.

Fill the cups with about 1/4 cup of the batter. This recipe should make about 10 cakes. You can scoop it out with your hands and mold it into a circular shape before dropping it into the lined cups. This will make nice round tops to your cakes.

Bake in oven for about 20 minutes.

Enjoy!

Inspired by Elana's Pantry.