I have probably made this coffee cake at least 30 times, and I tinker with the recipe every time. It was one of the first gluten-free baked goods that I felt comfortable serving to guests, and it's easy enough to cook up for a warm weekday breakfast before school and work. Usually there is just one piece left for an afternoon snack!
Combine:
1 1/2 cups gluten-free flour blend: I use 1/2 cup each of tapioca starch, potato starch, and sorghum flour
1 scant tsp xanthan gum
2 tsp baking powder
1/2 tsp salt
In a small mixing bowl, combine:
about 1 Tbsp ground flaxseed in a bit less than 1/4 cup water (let sit for a few minutes)
1/2 cup soy milk
1/4 cup oil (I use canola)
about 1/4 cup unsweetened applesauce
Mix wet and dry ingredients together until well blended, and spread into a 8 x 8 square pan or round cake/pie pan. (If you double, use an 8 x 13 pan.)
For the topping, combine:
about 1 Tbsp vegan margarine, add more as needed (I use Earth Balance buttery spread)
several Tbsp brown sugar, to taste
1 tsp cinnamon
about 1/4 cup gluten-free oats (if you can't have any oats, try flaxseed or a gluten-free breakfast cereal/granola)
Sprinkle the topping over the batter and bake at 375 for about half an hour.
No comments:
Post a Comment