One of the great things about Facebook is that I have been able to reconnect with many of my high school classmates. It's been fun to meet old friends again and share stories of our lives old and new.* One of them, John, happens to have a daughter who is gluten intolerant. He sent me this simple coffee cake recipe to try, and I am in his debt for it.
* Of course, there are the embarrassing senior class trip pictures another old high school friend posted, but that's another story...
The original recipe comes from a health website called
Fitness and Freebies . I can't say enough how good this recipe is - it comes together in mere minutes and has a fantastic flavor and texture. It is also versatile - I used chocolate chips in mine, but you could just as easily use fruit like blueberries or cranberries with minor modifications if any. Or perhaps include nothing at all.
The
original recipe at Fitness and Freebies also includes a recipe for a spicy cinnamon topping. It turned out to be too spicy for my childrens tastes, but I am including it below should you wish to try it.
This recipe is perfect for a quick weekend breakfast or brunch. I hope you will give it a try. And John, thanks for a great recipe!
CHOCOLATE CHIP COFFEE CAKE
Adapted from a recipe at www.fitnessandfreebies.com , as recommended by John
Ingredients
1/4 cup olive oil
1 large egg, beaten
1/2 cup CF milk (I'd recommend almond milk)
1 1/2 cups GF all purpose flour
1 1/2 tsp xanthan gum
3/4 cup sugar
2 tsp GF baking powder
dash salt
1/2 cup GFCF semisweet chocolate chips
Preheat the oven to 375°. Lightly grease an 8" x 8" x 2" baking dish.
Sift together the flour, xanthan gum, baking powder, and salt. Set aside.
In a mixing bowl mix together the oil, milk, egg, and sugar until well combined. Mix in the flour mixture until combined. Fold in the chocolate chips. Place the mixture evenly in the baking dish.
Bake at 375° for 25 - 30 minutes or until a cake tester comes out clean. Let cool for 5 minutes before serving.
OPTIONAL - SPICY TOPPING
Ingredients
1/2 cup GF brown sugar
2 Tbsp GF all purpose flour
2 tsp ground cinnamon
2 Tbsp CF butter, melted
3/4 cup chopped nuts
Combine all the ingredients in a small mixing bowl and sprinkle over the coffee cake evenly prior to baking.
* Of course, there are the embarrassing senior class trip pictures another old high school friend posted, but that's another story...
The original recipe comes from a health website called Fitness and Freebies . I can't say enough how good this recipe is - it comes together in mere minutes and has a fantastic flavor and texture. It is also versatile - I used chocolate chips in mine, but you could just as easily use fruit like blueberries or cranberries with minor modifications if any. Or perhaps include nothing at all.
The original recipe at Fitness and Freebies also includes a recipe for a spicy cinnamon topping. It turned out to be too spicy for my childrens tastes, but I am including it below should you wish to try it.
This recipe is perfect for a quick weekend breakfast or brunch. I hope you will give it a try. And John, thanks for a great recipe!
CHOCOLATE CHIP COFFEE CAKE
Adapted from a recipe at www.fitnessandfreebies.com , as recommended by John
Ingredients
1/4 cup olive oil
1 large egg, beaten
1/2 cup CF milk (I'd recommend almond milk)
1 1/2 cups GF all purpose flour
1 1/2 tsp xanthan gum
3/4 cup sugar
2 tsp GF baking powder
dash salt
1/2 cup GFCF semisweet chocolate chips
Preheat the oven to 375°. Lightly grease an 8" x 8" x 2" baking dish.
Sift together the flour, xanthan gum, baking powder, and salt. Set aside.
In a mixing bowl mix together the oil, milk, egg, and sugar until well combined. Mix in the flour mixture until combined. Fold in the chocolate chips. Place the mixture evenly in the baking dish.
Bake at 375° for 25 - 30 minutes or until a cake tester comes out clean. Let cool for 5 minutes before serving.
OPTIONAL - SPICY TOPPING
Ingredients
1/2 cup GF brown sugar
2 Tbsp GF all purpose flour
2 tsp ground cinnamon
2 Tbsp CF butter, melted
3/4 cup chopped nuts
Combine all the ingredients in a small mixing bowl and sprinkle over the coffee cake evenly prior to baking.