Coffee Cake (Grain Free, Gaps, Paleo, Primal)

Coffee Cake (Grain Free, Gaps, Paleo, Primal)

A coffee cake that's not too sweet. Moist, with a crumbly topping. A delicious, organic breakfast suggestion, from my family to yours.
 

Ingredients

 
    • 1 cup coconut flour
    • 1/2 teaspoon Celtic sea salt
    • 1 teaspoon ground cinnamon
    • 8 large eggs (organic and pastured preferred)
    • 1 teaspoon baking soda
    • 1/2 cup plain whole yogurt (use strained plain, coconut milk yogurt for Paleo)
    • 5 tablespoons unsalted butter or coconut oil , melted
    • 1/2 cup honey (I used clover)
    • 1 tablespoon vanilla extract
Topping:
  • 1 1/2 cups nuts (almonds, pecans, cashews, etc.)
  • 2 teaspoons cinnamon
  • 4 tablespoons honey (I used clover)
  • 4 tablespoons unsalted butter or coconut oil, cold, cut into tablespoons

Instructions

  1. Preheat oven to 325ºF and adjust rack to middle position. Place all the batter ingredients in a food processor or blender and blend until smooth. Pour batter into a buttered 8 x 8 – inch baking dish. Wipe out food processor bowl with a paper towel or cloth. Place nuts, cinnamon, honey and butter in the bowl of a food processor. Pulse until nuts are coarsely chopped and ingredients bind together. Drop spoonfuls of topping over batter and then using a butter knife, swirl the topping into the top layer of the batter. Bake for 40-45 minutes until golden brown. Let cool for 20 minutes. Cut and serve. Coffee cake is best served the day it is prepared.
Topping:
  • 1 1/2 cups nuts (almonds, pecans, cashews, etc.)
  • 2 teaspoons cinnamon
  • 4 tablespoons honey (I used clover)
  • 4 tablespoons unsalted butter or coconut oil, cold, cut into tablespoons
Credit to:   http://deliciouslyorganic.net/coffee-cake-coconut-flour-recipe-gluten-free/