Simply Sugar & Gluten-Free » Coffee Cakes

Blueberry Crumble Cake from Welcoming Kitchen

Amy — Fri, 01 Jun 2012 13:00:50 +0000

Do you ever make a recipe and expect one thing to happen and something else completely delicious takes place? That was the case with this blueberry coffee cake from my friend, Kim, at Welcoming Kitchen.

I read through the recipe and thought that when the blueberries baked, they’d release lots of juice and soak the crust. I also expected to the topping to have a soft texture. Instead, the blueberries retained their juice and the topping was almost granola like. The crust has a perfect crumb. Each bite was made up of a graham-cracker flavored cake, warm, juicy blueberries, and a really satisfying granola crunch. Like I said, an unexpected but mouthwatering result.

I love Kim’s book, Welcoming Kitchen. I actually preordered a copy from Amazon before it was even released. Her allergen-free point of view makes it easy to cook for anyone. In some ways Kim and I have a very similar style. Her recipes are gluten-free, simple to make, and don’t require any hard-to-find ingredients. The biggest difference is that Kim does use white sugar and I don’t. I’ve found that I can successfully use powdered palm sugar as a one-to-one substitution. Her recipes are vegan, too. Love that plant-based goodness!

She uses oat flour in her recipes. If you can’t find it in stores, Kim tells you how to make it yourself. This is what I did and fell in love with the way the freshly-ground oats enhanced the final dish. I wouldn’t have agreed with it before but there is a big difference grinding your own flour. I might finally buy a grain mill. (You don’t need one for Kim’s recipes…I’m just amazed at the difference!)

For those of you who love nutritional information, Kim’s book has a breakdown for each recipe. Her co-author, Megan Hart, is a nutritionist so you can rest assured that they’re accurate.
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Read the rest of Blueberry Crumble Cake from Welcoming Kitchen

Blueberry Breakfast Cake for Attune Foods

Amy — Wed, 25 Apr 2012 13:00:36 +0000

We’ve had a lot of changes in our home lately all stemming from the arrival of one tiny little bundle of joy. We’d spent months getting ready for him. We took birth and parenting classes, read books, decorated the nursery, washed all his baby clothes, and searched to find the perfect pediatrician.

We thought we were prepared.

Oh, were we wrong. So very wrong.

As a new mom every day brings something new. My nights are sleepless and the days are filled with cute baby smiles, feedings and dirty diapers. The only constant is that all normalcy has been thrown out the window. Permanently.

Like my husband often says, there’s not a book in the world that can prepare you for this. And I wouldn’t change a thing.

Out of everything we did, the one thing that I’m positive will have an real impact on his life are the changes in my diet.

Before I got pregnant, my diet was healthy. I ate whole foods and mostly organic. But it was ‘just me’ I had to think about. There were times when I was ok making a dietary compromise.

Hop on over to the Attune Foods Blog to find out the dietary changes I made and to get this yummy, easy-as-pie recipe!

CrockPot Cranberry Coffee Cake

Amy — Thu, 08 Dec 2011 15:00:21 +0000

Yes I did! I baked this gluten-free, refined sugar-free coffee cake right in my CrockPot. And you can too.

After the whirlwind, oven-heavy Thanksgiving holiday, I decided to make something that would free up some oven space this Christmas. I wanted a dish that was quick and simple while still tasting like I slaved over it. Is that too much to ask? Nope, I don’t think so.

It’s Week 5 of A Gluten-Free Holiday and we’re sharing Christmas Breakfast & Brunch recipes. Ricki from Diet, Dessert, & Dogs is hosting this week and she’s got two fabulous cookbook give-aways for you. More on that at the end of the post.

This is one of my favorite weeks of the event because my mom always put out the most delicious spread of breakfast foods for us to eat while we opened presents Christmas morning. She put out things like cinnamon rolls, donuts, coffee cake, and fresh fruit. It was the only day of the year I got to eat ‘junk’ for breakfast. I loved it!

One would think that any cake cooked for nearly two hours would be dry and, well, darn right nasty. Oh no. Not this cake. It’s moist and tender. The cranberries add just the right amount of tartness. You can bake this the day before. Or, mix up the dry ingredients and the crumble topping the night before and get up early Christmas morning, mix in the wet ingredients and bake a CrockPot coffee cake.

This cake was inspired by Stephanie O’Dea’s Blueberry Coffee Cake and the topping was borrowed from my good friend Kelly at The Spunky Coconut. You can also find more recipes at Full Plate Thursday.

Do you have any Christmas traditions from your childhood that you still carry out today? What about new traditions that you’ve started?

CrockPot Cranberry Coffee Cake

Prep Time: 10 minutes

Cook Time: 2 hours, 00 minute

Total Time: 2 hours, 10 minutes

Yield: serves 6 - 8

A moist, gluten-free coffee cake baked in the CrockPot.

Ingredients

For the crumb topping:

1 cup walnuts
1 tablespoon coconut oil
2 tablespoons coconut palm sugar
1 teaspoon cinnamon
pinch of kosher salt

For the crumb cake:

2 cups Pamela's Baking & Pancake Mix
3/4 cup coconut palm sugar
1 teaspoon cinnamon
1 teaspoon orange zest
2/3 cup coconut oil, liquified
2 large eggs, at room temperature
1/2 cup light sour cream
1/2 cup plain, low-fat yogurt
1 teaspoon vanilla extract
1/2 cup fresh or frozen cranberries

Instructions

Make the crumb topping:

Put the walnuts, coconut oil, coconut palm sugar, cinnamon, and salt in a food processor fitted with a steel blade. Pulse several times, then process until the nuts become crumbs. Set aside.

Make the coffee cake:

Whisk together the flour, coconut palm sugar, cinnamon, and orange zest.
In a separate bowl, whisk together the liquified coconut oil, eggs, sour cream, yogurt, and vanilla extract.
Mix the wet ingredients into the dry ingredients.
Fold in the cranberries.
Turn the batter into a greased, 4-quart CrockPot. Smooth the top.
Sprinkle the crumble topping across the top of the cake and press into the batter.
Put the lid on the CrockPot, venting it with a wooden skewer.
Bake on low for 2 - 3 hours, until a knife inserted in the center comes out with just a few moist crumbs.
Serve warm or at room temperature.

http://simplysugarandglutenfree.com/crockpot-cranberry-coffee-cake/

A Gluten-Free Holiday!

Stop by Diet, Dessert, & Dogs for more Christmas Breakfast & Brunch recipes and while you’re there share your own and enter to win one of these incredible cookbooks. I have them both and love them!

Much love,

Amy

Coffee Cake with Crumble Topping

Amy — Wed, 29 Dec 2010 04:00:18 +0000

Contest Closed 1/5/10

Today I have a simple and delicious gluten-free, sugar-free recipe to share with you along with a new book that I just adore. It’s one of those books I can actually cook from without having to make any changes at all.

And I’m giving you a copy, too.

It’s The Spunky Coconut Grain-Free Baked Goods and Desserts: Gluten Free, Casein Free, and Often Egg Free by Kelly Brozyna, who authors the popular blog The Spunky Coconut and also wrote The Spunky Coconut Cookbook: Gluten Free, Casein Free, Sugar Free.

Kelly’s New Book

Kelly shares my passion for healthier food and uses ingredients that add nutritional value to desserts and baked goods. Yes, her cooking style is a little different than mine but I think she’d agree our general goal of eating well is the same. Kelly is grain-free, casein-free (which means she’s dairy-free, too), often egg-free, and uses no refined sugar. Though I can tolerate grains, dairy, and eggs, I love every recipe of hers I’ve tried.

I’ve got many more recipes from Kelly’s new book on my ‘to-make’ list, including:

Divine Vegan Fudge Cake
Best Ever Brownies with Mint Frosting
Buckwheat Soda Bread (This bean-based recipe is sheer genius!)
Foothills Bagels

Try her healthier Coffee Cake recipe – you’ll love every last bite. Joe and I did – and Joe doesn’t even like coconut.

Coffee Cake with Crumble Topping

This recipe is reprinted from The Spunky Coconut Grain-Free Baked Goods & Desserts by Kelly V. Brozyna with permission from the author.

Ingredients

For the coffee cake:

2 cups cooked white beans, room temperature,
6 eggs
3/4 teaspoon Vanilla Creme liquid stevia (do not measure over the batter, just in case it spills out)
1 teaspoon vanilla extract
1/3 cup honey
1/4 cup coconut oil, liquefied
1/3 cup coconut flour
1/2 teaspoon sea salt
3/4 teaspoon baking soda
1 1/2 teaspoons baking powder

For the crumble topping:

3 cups of walnuts
2 tablespoons coconut oil, liquefied
1/2 cup coconut sugar
1 tablespoon cinnamon

Instructions

Prepare the cake batter:

In a food processor, puree the beans, eggs, liquid stevia, vanilla extract and honey.
Add the coconut oil, coconut flour, sea salt, baking soda, and baking powder. Puree well. Pour into a large (9 x 13) greased pan.

Prepare the crumble topping:

In a food processor, puree the walnuts, coconut oil, coconut sugar, and cinnamon. Spread the crumble topping over the cake batter. Using a fork or knife, really swirl the topping into the batter.
Then pat the topping down.

Finish the cake:

Bake at 325 degrees for about 25 minutes.
Great hot or cold from the refrigerator. Store in the refrigerator after the first day.

Notes

Amy’s Notes: I made the crumble topping first and set it aside so I could top the coffee cake as soon as the batter was ready. I don’t see why one couldn’t scrape the food processor bowl really well and just throw the crumble topping into the food processor without washing the bowl as the topping is swirled in. My cake took about 35 minutes to bake.

http://simplysugarandglutenfree.com/coffee-cake-crumble-topping/

Win Kelly’s Book!

Leave a comment. I love hearing from you!
Keep up with Kelly’s blog, The Spunky Coconut, via RSS, Facebook and/or Twitter.
Keep up with SS&GF via e-mail, RSS, Facebook, and/or Twitter.
Share this give-away & Kelly’s new books on FB, Twitter, or your blog. On Twitter, mention Kelly (@SpunkyCoconut) or me (@Amys_SSGF).
Visit The Spunky Coconut – find something yummy to make and share it in the comments.

Contest Guidelines: Contest will close on Tuesday, January 4th at 11:59 pm CST. Winner will be announced on SS&GF and notified via e-mail. Open to continental US & Canadian residents only – sorry to my international friends.

Apple & Carrot Gluten Free Breakfast Cake: VitaMixed

Amy — Thu, 18 Mar 2010 05:21:24 +0000

I struggled with the price of my VitaMix for months before I actually bought it. Rationally, I couldn’t justify a blender that was more than my KitchenAid Stand Mixer.

Joe told me to buy it. Ruminating for months about a purchase isn’t in his DNA. Laser-focused decisions based on cost verses energy is how he operates. Time is money. Cliche, yes, but true for him.

Buying the VitaMix

One fateful day, we were at Costco and The VitaMix Man happened to be there effortlessly whipping up sugar-free smoothies and frozen treats. My husband, ignoring the stress in my eyes, told Mr. VitaMix to put everything he was selling in our cart.

Being me, thoughts of an unused grain attachment and the ‘luxury’ smaller blending attachment swirled through my brain until we got to the checkout. Why I thought they’d go unused, I don’t know.

My entire kitchen flashed before my eyes – 2 KitchenAid Stand Mixers, a 6 quart and a 5 quart, a Cuisinart food processor, mini-food chopper, and immersion blender with various attachments, a handmixer that’s begging to be replaced, two sets of knives, two sets of pots and pans, one stainless and one non-stick, an assortment of cast iron skillets, griddles, and dutch ovens.

An electric skillet, various convenience gadgets including silpats, juicers, and enough bakeware to feed a small army. Yes, an assortment there too – glass, stoneware, non-stick, and both light colored and dark colored metals. Let’s not forget my yogurt maker, two ice cream maker attachments and, yes, a Magic Bullet that sits in the bottom of our garage storage cabinet patiently waiting to make chicken paste.

At the last minute I insisted that Joe leave the attachments behind until I was convinced that the VitaMix was going to be an integral part of my life.

A Love Affair

I’ve never been ashamed to admit that there is a special place in my heart for my kitchen tools, and especially my VitaMix. Maybe the way some people love their big screen tv, or the way others adore their Gucci bags. If given the choice between a beautiful Louis Vitton and a brand new VitaMix, I’d take the VitaMix.

Why?

Because I can make this.

Yes, you really just put the apple and carrot into the blender, whirl it around and in less than a minute you have low-fat cake batter packed with whole foods. No grating. No dicing. No food mill. Just yummy, slightly sweet, nutrition packed goodness.

Like I said – slightly sweet. If you like your breakfast cakes sweeter, add a little more palm sugar or 1/4 – 1/2 teaspoon of clear liquid stevia.

Long Term Moistness

If you read Celiac Family, you know that Heather’s litmus test for a good gluten-free baked good is that it stays moist and crumble-free when sitting out on the counter. This passes with flying colors. I left it on the counter for 5 days – that’s how long it took us to eat it. It was just as good on day 5 as it was on day 1.

Other Vita-Mix Friendly Recipes

Reminder

I’m hosting Go Ahead Honey, It’s Gluten-Free this month. Send your ‘Guiltless Pleasures’ to amy2804 at gmail dot com me by March 26th.

Apple & Carrot Gluten Free Breakfast Cake

Yield: 6 - 9 servings

This recipe is adapted from The VitaMix Cookbook.

Ingredients

2 cups sorghum flour
1/2 cup palm sugar
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/2 teaspoon xanthan gum
3/4 cup egg white substitute or 6 egg whites or 3 eggs
1 tablespoon vanilla extract
2 apples, quartered (leave the peels on)
1 cup of carrots, peeled and chopped (about 3 medium carrots)

Instructions

Preheat the oven to 350 degrees F. Prepare an 8×8 baking pan with cooking spray.
Whisk together sorhgum flour, palm sugar, baking soda, cinnamon, nutmeg, salt, and xanthan gum until evenly combined.
Place egg whites, vanilla, apples, and carrots into the VitaMix. Start on low and quickly increase to Variable 10 while using the tamper to push the apples and carrots into the blades. Switch to High and blend for 20-3o seconds until thoroughly mixed. It will be thick.
Fold the wet ingredients into the dry ingredients by hand. Pour into prepared pan and bake for 25 minutes or until a toothpick tests clean.
Top with freshly whipped cream, homemade yogurt, or cream cheese frosting.

http://simplysugarandglutenfree.com/apple-carrot-gluten-free-breakfast-cake-vitamixed/