I Must Love Me Too

If you have neglected yourself,
make a sincere apology to thee.
Gather the "love-me-not-petals" of your life
and start counting "I-must-love-me-too".
In no time at all you have
a beautiful flower blossom within you. ~ Dodinsky Writings

Thursday, December 2, 2010

Grain Free Coffee Cake

This is a very interesting recipe for those of you who might be trying to eliminate grains altogether, low carbers, etc. I will be getting the ingredients this weekend to give this a try.

Grain-Free Coffee Cake

This recipe is moist and delicious. It never dries out and is best kept in the fridge after the first day. I've made a few changes to it, mainly doubling the cinnamon in the topping and increasing the cooking time. All of her recipes take longer for me to bake. I think that might be because Kelly creates these recipes in a very dry climate at an altitude of above 5000 feet and I am at sea level in a very moist climate. Although her recipe indicates to bake this coffee cake for 25 minutes, it takes me 45 to 50 minutes until it is cooked all the way through. No recipe can ever be perfect because of all of the variables involved. Just check for doneness in the center of the cake after 25 minutes. Then you be the judge as to how much more time it needs.

Wet ingredients:

2 cups cooked and drained white beans (at room temp)
6 large organic eggs
1/3 cup honey
1/4 cup melted virgin coconut oil
3/4 teaspoon liquid stevia
2 teaspoons vanilla
1 teaspoon almond flavoring

Dry Ingredients:

1/3 cup coconut flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon sea salt


2 to 3 cups raw walnuts
1/2 cup coconut sugar
4 tablespoons coconut oil
2 tablespoons cinnamon

Preheat oven to 325 degrees F. Lightly grease a 9 x 13-innch glass baking dish.

Use an 11-cup or larger food processor fitted with the "s" blade. Add to it all of the wet ingredients. Process until smooth. Then add dry ingredients. Process again until very smooth and creamy.

Pour batter into prepared pan, scraping the sides of the processor with a rubber spatula. Then rinse the food processor to make the topping.

Place the walnuts, sugar, and cinnamon into the food processor and process until nuts are very finely ground. The add melted coconut oil and process again. Sprinkle topping over cake batter.

Bake for *25 to 50 minutes or until toothpick inserted in the center comes out clean.

Source: www.NourishingMeals.com