I’ve had this recipe figured out for months. I’ve made it for family, for friends, and for my 1st annual Halloween Zombrunch (with a bloody cherry sauce drizzle). Everyone that’s tried it has loved it, including my gluten-eating friends.
But, I haven’t posted it to the blog yet.
Why not? Because it has refined sugar and eggs in it. And, that’s against “the rules.” I hate rules. They’re sucking all the fun out of blogging.
So, here’s the new blogging rule – there are no rules. That doesn’t mean you’re going to start seeing gluten and dairy and soy stuff here. Those are things I just don’t eat. No rules there. I just don’t even consider those things “foods” anymore. But, eggs, sugar (and other high glycemic sweeteners), chicken, turkey, yeast, fake Daiya cheese, even neon-colored sprinkles (egads!) – those all appear in my kitchen and on my plate from time to time. And, now, if they’re yummy enough, they’re also going to appear on my blog from time to time.
Please don’t complain. The food police make me so sad.
The upside is that if blogging becomes fun again, you just might see more recipes.
It’s a trade-off.
Oh, and I LOVE a good challenge. So, if there’s a certain thing you really want to see, feel free to let me know. A friend just planted the seed in my head for a nightshade-free chili. Challenging, yes, but also could be very fun and delicious.
Got a challenge for me?
Sugar Crunch Coffee Cake (grain-free)
Sugar Crunch Coffee Cake
This is an adaptation of a recipe from my grandmother’s old church cookbook. It has a lot of ingredients and dirties multiple bowls and it’s worth it anyway. I’ve tried it with coconut sugar, but I didn’t like it as much. Feel free to use your favorite granulated sweetener and let me know how it works.
2.5 t. dried quick-acting yeast
1/2 cup warm water
2 t. sugar
Wet Ingredients for Cake
1/2 cup (96 g) palm shortening
1/2 cup (112 g) Earth Balance Soy Free
1 cup sugar
1/2 cup almond milk
1 t. vanilla
1/8 t. almond extract
1 t. psyllium powder
Dry Ingredients for Cake
2.5 cups (300 g) blanched almond flour
1/2 cup (72 g) tapioca starch
1/2 cup (56 g) sifted coconut flour
4 t. baking powder
Sugar Crunch Topping
1/2 cup brown sugar
1 T. (7 g) sifted coconut flour
1 rounded t. cinnamon
1.5 T. (21 g) Earth Balance Soy Free
1/2 cup chopped nuts (I like pecans best)
Preheat oven to 350°. Grease a 9 x 13 baking pan.
Mix yeast mixture ingredients together and set aside to proof.
In a large bowl, beat the shortening and Earth Balance together until creamy. Beat in the sugar. Add the eggs and beat until light and fluffy. Mix together the almond milk, extracts, and psyllium powder. Add to other ingredients and beat. Don’t worry if it separates. It will be fine.
In a small bowl, whisk together the dry ingredients.
Add half the dry ingredients to the wet ingredients. Beat until smooth. Add half the yeast mixture. Beat until smooth. Repeat with the remaining dry and yeast mixtures. Be sure to scrape the bowl occasionally. The end result should be smooth and fluffy.
Scrape dough into prepared pan and spread evenly.
In a small bowl, mix together the sugar, coconut flour, cinnamon and Earth Balance for the sugar crunch topping. When fully mixed, stir in the chopped nuts. Sprinkle mixture over the dough in the pan.
Bake for 30-35 minutes, until top is golden brown and a knife inserted comes out clean. Cool before cutting.