Tag Archives: coconut flour

Cinnamon roll coffee cake …

This oh-so-very delicious coffee cake is gluten free, dairy free and very simple to make.

glazed_2

Recipe courtesy of Jay’s Baking Me Crazy.

Ingredients
Cinnamon sugar mixture
1/4 cup coconut sugar
2 teaspoons cinnamon

Coffee cake
3 cups almond flour
1/4 cup coconut flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup coconut oil, room temperature
3/4 cup coconut sugar
3 eggs, room temperature
1 teaspoon vanilla extract
1/2 cup cashew or almond milk (I used almond milk)
1 tablespoon coconut oil (for after baking)
Glaze
1/4 cup coconut butter
2 tablespoons honey
1 teaspoon vanilla extract
2-3 tablespoons almond milk
Method
1) Make the cinnamon sugar mixture: in a small bowl, combine the coconut sugar and cinnamon. Mix well and set aside.
2) Make the coffee cake: preheat the oven to 325F (163C) and line a 9″ x 9″ square pan with parchment paper. I used a lined 9.5″ springform pan.
round_cake_tin
FYI, this springform cake tin is the best one that I have used so far. I bought it from Aldi. If you see any in stock it, buy it!
springform cake tin
(I used this guide to convert a square cake tin recipe to a round cake tin recipe.)
3) In a medium bowl, combine the almond flour, coconut flour, baking soda, baking powder, and salt. Stir until evenly mixed.
dry_ingredients
dry_ingredients_mixed
4) In a large bowl, combine the coconut oil and coconut sugar and mix until combined.
coconutoil_coconutsugar
5) Add the eggs, vanilla, and cashew milk and stir until smooth.
wet_ingredients
wet_ingredients - mixed
6) Add the dry ingredients to the wet ingredients and stir well, making sure no dry spots remain.
wet_dry
wet_dry - mixed
7) Pour half of the batter into the prepared pan and sprinkle two thirds of the cinnamon sugar mixture on top.
bottom_layer
middle_layer
8) Carefully scoop the remaining batter on top, making sure all the cinnamon sugar is covered.
top_layer
9) Bake for 35 minutes.
10) As soon as it comes out of the oven, take the 1 tablespoon of coconut oil and spread it on top then sprinkle with the remaining cinnamon sugar mixture.
baked
11) While the cake is cooling, make the glaze: in a small bowl, combine the coconut butter, honey, vanilla extract, and almond milk. Mix until smooth and thin enough to drizzle on the cake.
12) Once the cake has cooled, top with glaze.
glazed
4 days later – the cake was just as moist and sweet.
piece_of_cake
“Anyone who gives you a cinnamon roll fresh out of the oven is a friend for life.” ~ Daniel Handler
Advertisements

gluten free lemon poppy seed mini muffins …

You can’t go wrong with the combination of poppy seeds and lemon. You get texture. You get flavour. These mini muffins are healthy, light and moist.

This recipe is courtesy of The Healthy Home Economist. It’s a one bowl quick mix recipe. So simple to make and bake.

Ingredients
1/4 cup coconut flour
4 eggs
1/4 cup honey
1/4 cup coconut oil or butter
1/4 teaspoon sea salt
1/4 teaspoon baking soda
1 tablespoon poppy seeds
1-3 tablespoons fresh lemon juice (adjust based on how lemony you want the muffins to taste)

Method
1) Soften coconut oil or butter and blend all the ingredients together in a bowl until smooth. (I used coconut oil.)

2) Bake at 180C (350F) for about 10 to 12 minutes.

This recipe makes about 20 mini muffins.

“You realise that muffins are just ugly cupcakes, right?”  ;)

fudgy coconut flour brownies …

This recipe came to my attention via Facebook.

The recipe is courtesy of Empowered Sustenance.

The preparation time was so quick – it took me 8 minutes from adding the coconut flour to the mixing bowl to pouring the mixture into the cake pan. (However, I did stop and start to take photos so your prep time would be much quicker!)

The brownies were delicious, moist and definitely fudgy. Not overly sweet. A hit with the family. You’ll find it difficult to stop at one …

Ingredients
1/2 cup minus 1 tablespoon coconut flour (use the “dip and sweep method” to measure or use a kitchen scale and measure 50 grams of the flour)
1/2 cup cocoa powder – substitute carob powder if there is a chocolate sensitivity
1/2 cup plus 2 tablespoons butter, melted
3 eggs, at room temperature (egg substitutes will not work)
1/2 cup plus 2 tablespoons honey or maple syrup. I used maple syrup.
1 teaspoon vanilla extract, optional

Method
1) Preheat the oven to 300F and grease a glass baking dish (8″ x 8″ or 9″ x 9″). I used an 8″ x 8″ cake pan.
2) Mix together all ingredients. You can do this by hand or with an electric mixer or a high-powered blender.

3) Pour into the baking dish and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Cool for 30 minutes before cutting or removing from the pan.

4) These store well at room temperature or in the fridge for a few days. Make sure you keep them in an airtight container.

“I won the Nobel! And I made Radium brownies to celebrate!” ~ Marie Curie