Ever feel like coffee cake but cannot find just the right one that is gluten free and dairy free? Also, have a picky eater that does not like the sticky topping that most coffee cakes have?
Try this recipe out for size!
Recipe:
Makes approximately 16 regular
1 cup Bob’s Red Mill all purpose gluten free flour
2 cups amaranth flour
1/2 cup sugar
1/4 cup brown sugar , plus 2/3 cup
2 teaspoons baking powder
2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup Good Karma Flaxmilk or non dairy milk
1 1/2 teaspoon vanilla extract
1/4 cup butter, softened
1 egg
Preheat oven to 350 F. Grease muffin pans or tins.
In a large bowl, combine both flours, both sugars, baking powder, cinnamon, and salt. Cut in butter until mixture resembles coarse crumbs. Add the egg, milk, and vanilla. Stir to combine and mix just until moistened. Spread into prepared pans.
Bake for 20 or until a toothpick inserted into the center of the cake comes out clean. Allow to cool, remove from the pan or tin. and enjoy.
