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Basil Nectarine Upside Down Cake

Running to the Kitchen
  • 2018 minutes
  • Serves 8

INGREDIENTS

2

nectarines, sliced (I prefer white nectarines but either will do)

1/2 cup

coconut sugar, divided

3 tbsp

melted coconut oil

2 tbsp

chopped basil

1 1/4 cups

gluten free flour mix (*see note)

1 1/2 tsp

baking powder

2

scoops Vital Proteins marine collagen

1/2 tsp

cinnamon

1 tsp

vanilla bean paste (or extract)

2

eggs

1/4 cup

non-dairy milk (I used macadamia nut milk, any nut or coconut milk will do)