I decided to revamp one of our favourites. This coffee cake has no dairy, no gluten, and no agave. Instead, it has almond and coconut flours, and is sweetened with a little maple syrup. Not being a big maple syrup fan myself, I'm not convinced this is an improvement. ;) However, if you like maple, then this lightly maple flavoured cake might well be for you. It is a dairy free and gluten-free confection, and the stultifying powers of the coconut flour are mitigated by the charm of vanilla and sass of cinnamon. A teensy bit of apple cider vinegar helps hit that high note, allowing the flavours to all balance beautifully. And of course the moistness engendered by the coconut flour allows you to enjoy these cakes for days and days and days and days ... provided, of course, that they last that long. Lots of protein means this snack keeps blood sugar stable, and is pretty good even for the sugar sensitive.
Mangia!
ingredients:
2 tbsp extra virgin coconut oil
3/4 cup warm water
1/4 cup maple syrup
1/2 tbsp apple cider vinegar
2 eggs
1 1/2 tsp ground vanilla bean (or 1 tbsp extract)
1/2 tsp sea salt
1 tsp ceylon cinnamon
1 tsp cinnamon
1/2 tsp ginger
black pepper (not too much, and freshly ground)
1 cup almond flour
1/4 tsp baking soda
1/4 cup coconut flour
1/4 cup organic thompson raisins
1/4 cup chopped pecans
** and coconut sugar and cinnamon to sprinkle on top **
directions:
preheat the oven to 345
1. combine the water and coconut oil to melt the oil
2. add the maple syrup and vinegar
3. add the eggs
4. add the salt, vanilla, pepper, ginger, and cinnamons
5. add the almond flour
6. add the baking soda
7. add the coconut flour
8. add the raisins and pecans
9. scoop into prepared muffin cups, and sprinkle a little cinnamon and coconut sugar on top of each one
10. bake at 345 for 35 minutes in the upper half of the oven
11. makes 12 muffins, so make sure you share them with maple lovers
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