Gluten-Free Coffee Cake

Gosh, its so beautiful outside. It’s almost 10 p.m., and the full moon has lit up the entire land like a stage. The blasting winds stopped today, the air is still and warm, and all I want to do is hang outside. It seems so friendly and …like its holding me, like a warm shawl wrapped around my shoulders. I lit some paper trash that could go away, and Tiko sat down to guard the fire, as he always does. The small flames lit up the circle even more, and gave warmth and energy to the night.

 

Recipe of the Day –  Coffee Cake

Ingredients
  • 2 ½ c. almond flour (or other gluten-free flour)
  • ¼ tsp. salt
  • ½ tsp.baking soda
  • ¼ c. coconut oil
  • ½ c. coconut syrup, honey, maple syrup or other liquid sweetener
  • 3 T. flax seeds mixed with 9 T. warm water
  • (optional) make a middle layer by melting vegan butter or coconut oil and some cinnamon and brown sugar
  • Topping
  • ¼ c.coconut oil, melted
  • ¼ c. coconut crystals
  • 2 T. cinnamon
  • ½ cup sliced or minced almonds
Directions:
 Combine almond flour, salt, and baking soda in a food processor. Pulse in coconut oil, honey, and flax. Spread the batter into prepared baking dish, dusted with flour. For the topping, combine coconut oil, coconut sugar, cinnamon, and sliced almonds in a bowl. Sprinkle over cake batter. Either bake at 350° for 25 to 35 minutes, eat raw, or warm in your dehydrator, to keep all those enzymes intact! Serve with cashew creme, if desired. (See my banana split recipe on this blog)
 Word of the Day – ventoso – windy
Tip of the Day – Look up. Every AirBnB guest here, at one point or another, looks up in the night and exclaims that they have never seen stars like this. It’s a gift. Una bendita – a blessing.
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