• prep: 1092 hr 15 min
  • cook: 1092 hr 15 min
  • total: 1092 hr 15 min
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  • servings:
  • Summary

    This nectarine upside down cake is infused with fresh basil. It's a gluten free summer treat that goes perfectly with an afternoon cup of tea or coffee.

    Ingredients

    • 2 1/2-3 nectarines, sliced (I prefer white nectarines but either will do)
    • 1/2 cup coconut sugar, divided
    • 3 tablespoons melted coconut oil
    • 2 tablespoons chopped basil
    • 1 1/4 cup gluten free flour mix (*see note)
    • 1 1/2 teaspoons baking powder
    • 2 scoops Vital Proteins marine collagen
    • 1/2 teaspoon cinnamon
    • 1 teaspoon 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)

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 225 % Daily Value *
    • Total Fat: 7 g 10.89%
    • Saturated Fat: 6 g 28.27%
    • Trans Fat: 0 g %
    • Cholesterol: 19 mg 6.33%
    • Sodium: 164 mg 6.83%
    • Calcium: 50 mg 4.96%
    • Potassium: 232 mg 6.64%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 12.85%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 26 g %
    • Dietary Fiber: 1 g 5.52%
    • Sugar: 16 g
    • Protein: 14 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 3.95%
    • Vitamin C 10.93%
    • Vitamin D 0.31%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs1
    • Exchange - Starch1
    • Exchange - Vegetables0
    • Exchange - Lean Meat2
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq

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