Recipe Talk

Anyone have a low carb and milk free coffee cake recipe???

Low-Carb Cinnamon Bundt Cake (Dairy-Free)

2 1/2 cup = 600 ml = 280 g almond flour
2 tablespoons ground organic cinnamon
2 teaspoons organic baking powder
5 extra large organic eggs
2/3 cup = 160 ml = 140 g erythritol crystals

Directions
1.Preheat the oven to 300 °F (150 °C).
2.Grease a bundt cake pan for example with melted organic extra virgin coconut oil.
3.In a large bowl, combine the almond flour, cinnamon and baking powder and mix well.
4.In another large bowl, combine the eggs and the erythritol and beat with an electric mixer until almost white and really fluffy. This usually takes several minutes depending on how powerful mixer you have.
5.Fold the almond flour mixture gently to the egg mixture preferably with a rubber spatula until the batter is smooth and the dry ingredients have well mixed to the wet ingredients.
6.Pour the batter into the greased bundt pan.
7.Bake for some 40 minutes, or until a stick inserted into the center of the thickest part of the cake comes out clean.
8.Let cool, remove from the pan and cut into slices.
9.Serve as such, or top with a dollop of whipped cream or cream cheese icing (count extra carbs if needed). Sprinkle some extra cinnamon on top.

Tuesday, January 8, 2013Coffee Cake!

I looove coffee cake. This recipe has a few options. You can make this gluten-free coffee cake dairy-free and you can also make it kid-friendly with honey instead of erythritol. I have made it many different ways. My whole family loves this recipe, and I hope you enjoy it too! I also think they would make great cupcakes, thought I haven't tried it yet... let me know if you do!

The one I made today (in the pic) was the kid-friendly recipe so it is a darker color because of some darker honey I used. I used coconut milk and expeller pressed coconut oil. In the topping, I used mostly pecan meal + some ground walnuts for a little more crunch. I used Penzey's brand cake spice... which is a mix of cinnamon, star anise, nutmeg, allspice, ginger, and cloves. I love the taste of this spice. If you don't have cake spice, just use more cinnamon.

TIP: If you are making this with coconut oil, make sure your egg yolks are room temperature OR beat quickly the egg yolks and oil first so that it doesn't harden back up on you and mess up your batter. This has happened to me countless times, then I have to wait for the whole batter to get above

Gluten Free (Dairy Free) Coffee Cake

6 Tablespoons butter, melted and slightly cooled (or coconut oil)
6 eggs, separated
2 Tablespoons whole milk or coconut milk
½ cup erythritol or 3 Tablespoons honey
¾ teaspoon NuNaturals Stevia or half as much different brand
½ teaspoon cake spice (or ½ teaspoon more cinnamon)
½ teaspoon cinnamon
½ teaspoon vanilla
1 teaspoon sea salt
½ cup coconut flour
½ teaspoon baking powder

Filling:
mix together:
½ cup ground nuts or nut flour or mixture
2 teaspoons cinnamon
2 teaspoons coconut palm sugar
½ teaspoon NuNaturals stevia or half as much other brand (to taste)

Grease well a 9 x 5 bread pan and line the bottom with parchment paper. Whip egg whites in a clean and dry bowl until soft peaks form, set aside.

In a separate bowl, blend together melted butter or coconut oil & egg yolks. Add milk, erythritol, stevia, cake spice, salt, and vanilla and mix ingredients well. Combine coconut flour and baking soda and sift into ingredients, while mixing well to ensure no lumps. Add a 1/3rd of egg whites to soften the batter, then fold in rest. Pour a small amount of batter in the prepared pan to cover the bottom, then sprinkle half the filling. Pour the rest of the batter. Add the rest of the filling on top. Bake at 400 degrees F (205 C) for 17 - 25 minutes. Cool.