I dub thee Confetti Cake!

A variation of my blueberry cake that I've decided to call Confetti Cake. My kids don't really like green vegetables so I've decided to try and sneak some more healthy stuff into the cake. 

Dry Ingredients: 

1 c. coconut flour

1 tsp. pink salt

1 tsp. baking soda

Wet Ingredients:

12 eggs

2/3 c. olive oil

2/3 c. agave

2 T. vanilla extract

Mix Ins:

1 c. blueberries, fresh or frozen

1/2 c. shredded carrot, organic if possible

1/2 c. shredded zucchini

1 tsp. chia seeds

2 handfuls of chopped walnuts

Preheat oven 350. Line a 9x13 casserole pan with parchment paper or use pan spray. In a bowl, add dry ingredients. Add wet ingredients and whisk thoroughly until no lumps are left. Carefully, fold in the blueberries, vegetables and chia seed. Pour into a 9x13 casserole pan and sprinkle walnuts on top. Bake for 25-30 minutes until lightly brown on top. Allow to cool before cutting. 

* Cake freezer well! ^_^