Gluten free, Paleo friendly Coffee Cake

Gluten-free, Paleo and delicious

Gluten-free, Paleo and delicious

As a Certified Nutritional Counselor, I am always checking out the newest  “fad” and other diet plans that are out there.  Right now, I am researching Paleo.  Although I do not agree with all of the ways, there is much merit to it.

In the 12 week series of classes that I teach, I recommend staying away from all processed foods, sugars, and other “white” foods. Omit or at least Limit caffeine and stay away from grains for first 6 weeks, then whole grains  are slowly added back in.  Great way to find out if you have any sensitivities or intolerance to grains.

Lots of fresh and steamed vegetables, fresh fruits, leans proteins, nuts, seeds, beans & legumes are allowed.  And for those who are not lactose intolerant, dairy in the form of yogurt, cottage cheese and sour cream.

So I have been looking for a good gluten free, Paleo coffee cake recipe.  I found one and tweaked it a bit.  It was DELICIOUS and MOIST!  Hope you like it!

COFFEE CAKE (Paleo & Gluten –Free)               Serves about 9.

INGREDIENTS, CAKE PART

¾ cup Coconut flour

¼ cup Millet flour (can substitute Almond flour)

½ tsp sea salt

1 tsp ground cinnamon

8 large eggs (organic, if you can) or (4 large eggs & 1 cup eggs whites, cake will be a bit drier…just sayin’)

1 tsp baking soda

½ cup plain coconut milk yogurt or (plain yogurt if using dairy, NOT non-fat)

5 TBL coconut oil, slightly melted or (5 TBL unsalted butter)

¼ cup honey (local or clover is better) can use up to ½ cup for additional sweetness

1 TBL real vanilla extract

**INGREDIENTS, TOPPING (My FAVORITE!)

1 ½ cup unsalted nuts (I used almonds…use what you like)

2 tsp ground cinnamon

4 TBL honey (local or clover is better

4 TBL coconut oil, cold and cut into tablespoons or (5 TBL unsalted butter)

DIRECTIONS:

Preheat oven to 325 F and adjust rack to middle position.

Place all the batter ingredients in a blender or food processor and blend until smooth.  (Batter should be about consistency of cake batter, only a bit thicker) Pour batter into a well greased & floured 8 X 8 glass baking dish (*I brushed on olive oil liberally and dusted with coconut flour)

Clean your batter bowl and place nuts in food processor and pulse till coarsely chopped.  Add last 3 topping ingredients.  Pulse just until combined and ingredients bind together.  I mixed mine too fine; it’s better coarser than mine.

Drop spoonfuls of batter into batter and using a butter knife, swirl topping into top layer of batter.

Bake for 45 minutes or until golden brown.  Cool for 20 minutes.  Be careful when removing from dish.  You may have to go around the edges and under with a spatula before removing.  My topping mostly sunk to the bottom (Probably because I doubled it) so I just left the cake upside down.  Cut & serve right away.  Best when eaten the day it is made.  Enjoy!

*The first time I made this I used an air bake aluminum cake pan and just used oil…my cake STUCK a lot.  The next time I used a glass 8 X 8 baking dish, oiled and floured, MUCH BETTER!                                                                                         **Sometimes, okay MOST of the time I double the topping recipe.

You can find pictures for each step at http://www.MyfathersWellness.com. click on the tab recipes

Follow me at http://www.MyFathersWellness.com

Advertisement

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s