As much as I LOVE Easter brunch, lets face it, there is a lot of refined sugars going around. I am just as guilty as anyone as I sit here with my Betty Crocker Cookie book. But the Seven Sundays founder in me is always looking for ways to keep the sugar down while still making it Easter brunch-worthy. Insert this honey sweetened muesli coffee cake for breakfast, brunch or snacking on throughout the day. It is better for you, delicious and (set on top a cake stand perhaps?) makes for a nice presentation.

This recipe is even dairy free and gluten free. If you do not need to go gluten free, a blend of regular and whole wheat flour would work just as well. Otherwise, I would not change a thing.

Happy Easter! 

Recipe: Muesli Coffee Cake (Gluten Free, Dairy Free)

¾ cup softened coconut oil

1¾ cups sugar

4 eggs

1 cup coconut milk

2 tsp vanilla extract

2 cups rice flour

1 cup buckwheat flour

1½ tsp baking powder

½ tsp baking soda

¾ tsp salt

1½ cups Simple Morning Vanilla Cherry Pecan muesli

4 Tbsp honey

2 cups fresh blueberries

Preheat oven to 350 degrees. Lightly grease a tube pan with coconut oil. Whisk together coconut oil and sugar for 3 minutes. Add eggs one at a time and whisk, then mix in the vanilla. In a separate bowl, mix flour, baking powder, baking soda, and salt. Alternate adding the flour mixture and coconut milk into the egg mixture until just combined.

Spread half of the batter into the prepared tube pan. Combine muesli and warmed honey in a small bowl. Top the batter evenly with blueberries and sprinkle with ¾ cup muesli mixture. Spread remaining batter on top, then crumble the other ¾ cup muesli mixture over batter, pressing gently. Bake for approximately 1 hour, or until a toothpick comes out clean. Cool completely before gently removing from the pan.