Recipe Collection: GAPS Coffee Cake

My husband loves coffee cake.  And what’s not to love?  Moist, cinnamon-crumble-topped cake…for breakfast? 

Of course, most versions have way too much sugar in them.  And most are made with grains.  Which means they’re not even kind of GAPS-friendly, and we’re trying to ease our way back onto GAPS now, with my husband aiming to do intro before long (you know, after baby…).  Why not start out by making one of his favorite treats in a way that he can eat?

And it is yummy.  The kids begged for seconds, and thirds….  It’s extremely moist, basically falling apart.  But it is delicious!

Ingredients:

• 1/4 c. coconut oil
• 1/4 c. honey
• 1 egg
• 1 tsp. vanilla
• 1/2 c. milk (coconut or raw)
• 1 1/2 c. almond flour
• 1 tsp. cinnamon
• 2 tsp. baking powder
• 1/2 tsp. sea salt

Topping:

• 1/2 – 3/4 c. almond flour
• 1 1/2 tbsp. coconut oil
• 1 tbsp. honey
• 2 tsp. cinnamon

Directions:

Preheat oven to 350.  Cream coconut oil and honey together in a medium glass bowl.  Stir in egg and vanilla.  In a small glass bowl, combine almond flour, cinnamon, baking powder, and sea salt; stir to combine.  Add dry ingredients to wet along with milk, and stir until smooth.  Pour into an 8×8 or 11×7 baking pan.  In a small glass bowl (use the same one you mixed the dry ingredients in), mix the almond flour, coconut oil, honey, and cinnamon for topping.  Using the larger amount of almond flour will make it more crumbly and less “wet.”  Spread the topping over the cake.  Bake for 20 – 25 minutes, until a toothpick inserted in the center comes out clean.

Yummy!  We served it with bacon and eggs for a nice brunch.   Sorry for the poor picture, all the rest was eaten before I could take one!