Grain-Free Coffee Cake
I’m a much better cook than I am a baker. I think it’s mostly because I don’t like to measure anything; I prefer to cook by tasting and adding a little bit of this and a little bit of that. And that doesn’t often work in the baking world. I’ve learned that if I want my baked goods to come out good it’s better if I don’t stray too far from a basic recipe. Here, I’ve taken what seems to be a basic grain-free coffee cake recipe and added a few ingredients to make it super-food healthy. It’s truly delicious.
I’ve added hemp seeds and chia seeds to this cake batter. Hemp seeds are high in protein, are easily digestible, and contain a full complement of amino acids. They contain disease-fighting phytonutrients that are good for your blood, immune system, tissues and skin. Chia seeds seem to be the “it” ingredient these days. Everyone is putting them in everything. (I’m guilty of this as well — I love my chia pudding…) Chia seeds actually come from a plant in the mint family. These little black seeds have been shown to stabilize blood pressure, raise energy levels and lower cholesterol.
There are no grains in this cake. Almond meal substitutes well for the usual flour and gives the cake sweetness without the addition of sugar. The topping — because who doesn’t love the topping on a coffee cake — is sweetened with maple syrup and is just delicious…
Combine almond meal, baking soda, and salt in a bowl with some chopped pecans…
Add hemp seeds…
And chia seeds.
In another bowl, beat together eggs, maple syrup and vanilla…
Whisk in some melted coconut oil…
And then add the wet ingredients to the dry ingredients and stir…
When everything is well combined, pour the batter into a greased baking pan…
Make the topping by stirring coconut oil, maple syrup, almonds, pecans and cinnamon together…
And spread this delicious concoction over the top of the batter in the pan…
Bake until your kitchen smells unbelievable and the cake looks like this…
Cool and slice…
Enjoy with a nice cup of tea…
Grain-Free Coffee Cake
(makes one 8- x 8- inch cake)
coconut oil for greasing pan
almond meal or coconut flour for dusting the pan
2-1/2 cups almond meal
1/2 tsp baking soda
1/4 tsp fine sea salt
1/2 cup chopped pecans
2 Tbs hemp seeds
2 Tbs chia seeds
1-1/2 tsp vanilla extract
1/4 cup pure maple syrup
1/4 cup coconut oil, melted
3-1/2 Tbs coconut oil, melted
3 Tbs ground cinnamon
1/4 cup plus 2-Tbs pure maple syrup
1/4 cup chopped pecans
1/4 cup chopped almonds
Preheat oven to 350 degrees.
Generously grease an 8 x 8 – inch pan coconut oil. Lightly dust with almond meal or coconut flour.
Make the cake batter: Combine almond meal, baking soda, salt, 1/2 cup chopped pecans, hemp seeds and chia seeds in a large bowl. In a medium bowl, whisk together the eggs, vanilla, 1/4 cup maple syrup and 1/4 cup melted coconut oil. Stir wet ingredients into dry ingredients until just combined. Spread this batter in the prepared pan.
Make the topping: Combine all topping ingredients in a medium bowl. Spread on top of batter in pan.
Bake about 30 minutes, or until a toothpick comes out clean when inserted in the middle. Let cake cool in pan on a rack for at least 45 minutes. Slice and enjoy!