Wednesday, December 1, 2010
Grain-Free, Dairy-Free Coffee Cake
This scrumptious gluten-free, grain-free, sugar-free, and dairy-free coffee cake recipe comes from Kelly Brozyna's new cookbook, Grain-Free Baked Goods and Desserts! It is one of those recipes that is nutritious enough to stand alone at breakfast time, though I prefer to serve it with a Green Smoothie! It is filled with cooked white beans, coconut flour, eggs, and a little honey and stevia! My children love this recipe and as the neighbor girl who was visiting today said, "I can't believe this is gluten-free, it is so good!"
As a kick-off to the giving season, I have one signed copy of her book that I am giving away today! In fact, every post in the next three weeks will have a book or product being given away to one of you! All you need to do is leave a comment below to enter.
Last year I reviewed Kelly's first book, The Spunky Coconut Cookbook. A year later, I am back with more praise for her second book! I love how nutritious and kid-friendly all of Kelly's recipes are. As the title describes, this book is grain-free, but also completely casein-free, soy-free, and refined sugar-free. Many of the recipes are also egg-free. If you are vegan or are sensitive to eating eggs then you will still find plenty of recipes in this book to suit your needs. This book also works well for diabetics and others with blood sugar metabolism issues.
Both of Kelly's books are filled with beautiful, color photos. My children like to sit down with the new book and page through it picking out all of the recipes they want me to make! They also think it's pretty neat that I wrote the foreword for her book. Below is one of our favorite recipes from her book, enjoy!
Grain-Free Coffee Cake
This recipe is moist and delicious to the last bite. I never dries out and is best kept in the fridge after the first day. I've made a few changes to it, mainly doubling the cinnamon in the topping and increasing the cooking time. All of her recipes take longer for me to bake. I think that might be because Kelly creates these recipes in a very dry climate at an altitude of above 5000 feet and I am at sea level in a very moist climate. Although her recipe indicates to bake this coffee cake for 25 minutes, it takes me 45 to 50 minutes until it is cooked all the way through. No recipe can ever be perfect because of all of the variables involved. Just check for doneness in the center of the cake after 25 minutes. Then you be the judge as to how much more time it needs. Note: you can view the original recipe on Kelly's website.
2 cups cooked and drained white beans (at room temp)
6 large organic eggs
1/3 cup honey
1/4 cup melted virgin coconut oil
3/4 teaspoon liquid stevia
2 teaspoons vanilla
1 teaspoon almond flavoring
1/3 cup coconut flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon sea salt
2 to 3 cups raw walnuts
1/2 cup coconut sugar
4 tablespoons coconut oil
2 tablespoons cinnamon
Preheat oven to 325 degrees F. Lightly grease a 9 x 13-innch glass baking dish.
Use an 11-cup or larger food processor fitted with the "s" blade. Add to it all of the wet ingredients. Process until smooth. Then add dry ingredients. Process again until very smooth and creamy.
Pour batter into prepared pan, scraping the sides of the processor with a rubber spatula. Then rinse the food processor to make the topping.
Place the walnuts, sugar, and cinnamon into the food processor and process until nuts are very finely ground. The add melted coconut oil and process again. Sprinkle topping over cake batter.
Bake for *25 to 50 minutes or until toothpick inserted in the center comes out clean. Source: www.NourishingMeals.com
Grain-Free Baked Goods and Desserts!
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This drawing is open until 9pm PST on Monday December 6th, 2010.