The funny thing about me is that I hate to cook, but I love to bake. I’m not entirely sure why that is, but my theory is that baking is easy because it has simple, easy to follow instructions. Cooking, on the other hand, is not quite so easy. There’s more room for error. I love how baking gives me the tools to create something, but I feel safe under the structure of the receipe. I admittedly get nervous about cooking because my creativity seems to consistantly lead to a less-than-appetizing end product. But now I’m going to put my best apron foward and show you one of my favorite recipes of all time:
Classic Coffee Cake.
The great thing about this coffee cake is that it’s healthy AND fast. So it’s perfect to satisfy anyone’s sweet tooth!
Ingredients
- 1 1/2 T coconut flour (can sub for all almond flour)
- 1 T almond flour
- 1/2 tsp baking powder
- 1-2 T granulated sweetener of choice (adjust to desired sweetness)
- Pinch cinnamon
- Pinch nutmeg
- 1/2 tsp almond extract
- 1 large egg white (for a vegan version, use 1 flax egg)
- 1 T- 1/4 cup dairy free milk of choice
What to do
- In a small bowl, combine the dry ingredients and mix well.
- In a separate small bowl, combine the almond extract, dairy free milk and the egg white (or flax egg) and whisk lightly. Add the mixture to the dry mixture and mix until just combined.
- If using the streusel topping, in a small bowl, combine the almond flour with the cinnamon and palm sugar and mix well. Add the almond butter and mix well until a thick, crumbly mixture is produced. Add a dash of dairy free milk if desired.