CHERRY-BLUEBERRY UPSIDE DOWN CAKE

[CHERRY-BLUEBERRY BASE]

1 c. cherries, pitted and halved (I use cherries I had canned the summer before, drained)

1c. blueberries (I use blueberries I had canned the summer before, drained)

1 tsp. orange zest
1 tsp. honey or you can add 1 c. of homemade jam
Pinch of allspice, cloves, nutmeg, and ginger (each)

1/4 c. tapioca flour [optional for thicker consistency, if using jam be sure to add this]

[CAKE BATTER]

1/2 c. coconut oil, melted

1/2 c. honey

6 tbsp. applesauce

2 tbsp. non-dairy milk of choice

2 c. gluten-free flour mix (see mix recipe below)

1 tsp. baking powder (aluminum-free)
1 tsp. baking soda (aluminum-free)

1 tsp. almond extract

Grease 8 x 13 glass baking pan. Mix base ingredients and spread into pan. Set aside. Blend cake batter ingredients. Gently spread on top of cherry-blueberry base. Bake at 350 degrees for 30 - 35 minutes. If a knife or toothpick, inserted into cake topping, does not come out clean lightly cover with tinfoil [not tightly] and continue to bake. This could take an additional 15 - 30 minutes.

[GLUTEN-FREE FLOUR BLEND]


1/2 c. brown rice flour

1/4 c. buckwheat flour or ground oat flour

1/2 c. tapioca flour

3/4 c. arrowroot powder or amaranth starch

1/4 c. millet flour