Guarantee deliciousness-blueberry walnut coffee cake that happens to be gluten free and vegan.

I know a long title, but I wanted you to pause on passing on this amazing recipe because it is both gluten free and vegan. I'm neither and this is one of the few pastries I eat on a regular basis due to the flavor, texture and how it makes me feel afterwards.

If you are willing to try making this and you don't love it, then email me sheila@houseofbread.com and I'll send you an online baking class of choice or a download pdf version of my recipe book.

GLUTEN FREE VEGAN BLUEBERRY WALNUT COFFEE CAKE

1. CREATE THE FLAX EGG MIXTURE. GRIND 1 CUP OF FLAX SEEDS IN A VITAMIX BLENDER ALONE BEFORE ADDING IN THE WATER.

2.    PUT GROUND FLAX SEEDS IN A LARGE PASTRY MIXING BOWL AND ADD 2 1/2 CUPS OF WATER, MIX TOGETHER WITH YOUR HAND.  LET SIT FOR 15 MINUTES.

3. CREATE WALNUT BUTTER.  PUT 6 1/2 CUPS OF WALNUTS ON A SHEET PAN.  BAKE FOR 10 MINUTES.

4. PUT 1/2 CUP OF CANOLA OIL AND 1/2 CUP OF WATER WITH WALNUTS IN A FOOD PROCESSOR. MIX TOGETHER.

5.     ADD 3 CUPS OF THE WALNUT BUTTER MIXTURE TO THE FLAX SEED BOWL.  THERE WILL BE REMAINING WALNUT BUTTER LEFT OVER FOR THE TOPPING.

ADD THE FOLLOWING INGREDIENTS TO THE BOWL. MIX ALL INGREDIENTS TOGETHER UNTIL INCORPORATED.

VANILLA      1 T                                                                    BAKING SODA      ¾ T                                                                 BAKING POWDER    1 T                                                                   SALT                              1 T                                                                  BROWN SUGAR      1 CUP                                                              WHITE SUGAR        2 CUPS