Cinnamon Crumble Coffee Cake

Looking for a healthy alternative for coffee cake without sacrificing any taste? This recipe is dairy free, gluten free and uses all natural sweeteners. Try this one for your next ladies group or brunch! Anything sweet with Cinnamon is like YUM!!

From Paleo Magazine Readers’ Favorites Cookbook

This recipe is dairy free, gluten free and uses all natural sweeteners.  This and the other recipes I post on my blog are ones that keep my inflammation in check and don’t hurt my stomach.  Even if you don’t have any dietary restrictions, this recipe is just plain ol’ good!  http://www.LittleEKitchen.blogspot.com


Estimated Prep: 20 min

Estimated Cook: 45 min

Servings: 6 to 8

Ingredients:

1 Cup Almond Meal Flour (Bob Red Mills)
1 / 4 cup plus 1 Tbsp coconut flour (Bob Red Mills)
2 eggs
1 heaping tsp vanilla
1 / 4 cup honey
1 /2 cup water
1 / 2 cup plus 2 Tbsp coconut milk
1 / 4 tsp baking soda
1 / 4 tsp sea salt

Crumble Toppings:

3 Tbsp ghee or grass fed butter
1 / 3 cup coconut palm sugar
4 1 / 2 Tbsp almond flour
1 / 4 tsp sea salt
2 tsp cinnamon
1 Tbsp honey

Directions:


Preheat Oven to 350 degrees F

Mix all the wet ingredients (eggs, vanilla, honey, water, milk) in a small batter bowl.

Mix the dry ingredients (almond flour, coconut flour, salt, baking soda) in large batter bowl.

Combine the wet ingredients and dry ingredients. Stir until free of lumps.

Grease a loaf pan.

Add half of the batter to the loaf pan.

Melt Ghee/butter.  Add the palm sugar, almond flour, salt, cinnamon, and honey to the butter/or ghee. Stir the crumble mixture.  It should be crumbly. If not add more almond flour, one tablespoon at a time.

Evenly sprinkle 3 / 4 of the crumble mixture over the batter in the loaf pan.

Pour the rest of the batter over the crumble mixture until it’s fully covered.

Sprinkle the rest of the crumble mixture over the top of the coffee cake.

Bake for 45 minutes or until the edges are born and a toothpick comes out clean.

Enjoy!


Gluten Free Lady