*Gluten Free* Coffee Cake

*Gluten Free* Coffee Cake

Best

Please don’t fall of your chairs and die when I tell you what this cake is made of ………………….. beans.

Yes, beans.

Don’t make that face! It’s delicious! Seriously, I was really skeptical too but Kelly @ the SpunkyCoconut really proved me wrong.

This past weekend my little ‘baby’ sister graduated from college!

Syds Graduation Family shot

photo 1Awwww she’s so cute! 🙂

So all the kids were at home and it was Mother’s day on Sunday. I wanted to treat my mom to a breakfast that she didn’t have to lift one finger to make. My sister is SUPER gluten intolerant and I try to eliminate it from my diet most of the time as it just makes me feel bloated and gross. Anyway, so I made the entire breakfast Gluten Free (GF). I came across this recipe for GF coffee cake and HAD to try it.

I’ll admit I was picturing like “health” food cake, weirdo texture, not great taste etc…. but in all honestly (sorry family) I thought they’d be a good group to test it out on and would understand if it tasted like yarn 🙂

But low and behold, it did not taste like yarn it tasted AMAZING!! Moist and delicious and didn’t taste like a ‘sacrifice’ at all. Just as good (if not better) than ANY coffee cake I’ve had.  Everyone loved it.

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*Gluten Free Coffee Cake*
Cake
Add to food processor:
2 cups white beans (canned or cooked yourself- make sure they’re room temperature)
6 eggs
1 tbsp agave nectar
1 tbsp vanilla extract
1/3 cup honey

Puree well.

Then Add:
1/4 cup coconut oil, liquified/melted
1/3 cup coconut flour
1/2 tsp sea salt
3/4 tsp baking soda
1.5 tsp baking powder

Puree well.

Pour batter into large rectangular greased pan.

Crumble Topping
Puree the following:
3 cups of walnuts
2 tbsp butter, ghee, or coconut oil
1/3 to 1/2 cup coconut sugar (depending how sweet you like)
1 tbsp cinnamon

Spread the crumble over the top of the batter.
Using a fork or knife, really swirl and press the topping into the batter.
Then pat the topping down.

Bake at 325 degrees for about 25-30 minutes until just starting to brown on top and batter isn’t “wiggly”

There you have it! Delicious and healthy coffee cake. I promise you’ll like it! I served with my rendition of THIS & a fruit salad. Yummmmm-O.

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See- not a whole lot of it left 🙂

This weekend is my bachelorette party with all my bestest friends in the whole wide world ❤  so hopefully I’ll be able to share some fun shenannigans with you next week 🙂 🙂 Have a great weekend!

xoxo

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Lentil & Black Bean Salad with Spicy Lime Dressing

Lentil & Black Bean Salad with Spicy Lime Dressing

Ah- Who still feels full after Thanksgiving?! Oh just me? There’s just always such delicious food and I over indulge every.single.time. No shame.

But I always run into the issue the week afterwards of obviously needing to eat, but not hungry, or nothing sounds good, or only the stuffing and mashed potatoes sound good but I ate them all… ugh, the struggles. I need something lighter.

Enter delicious veggies:

DSC_9240Yum. These plus protein rich beans and lentils= me eating without feeling guilty!

Plus it helps keep me full longer- ultra bonus.

Plus look how pretty it is! ultra ULTRA bonus

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Lentil & Black Bean Salad with Spicy Lime Dressing

Ingredients
1 cup dry lentils (green or brown or both!)
2 cups cooked black beans or 1 15oz can, rinsed and drained
1 bell pepper of your choice, chopped
1/2 small red onion, diced
3  roma tomatoes, chopped
½ cup cilantro, stems removed and chopped

-Dressing-
Juice of 1 lime
2 Tbsp. olive oil
1 tsp. dijon mustard
1 clove garlic, minced (or 1 tsp garlic powder)
1 tsp. cumin
1/2 tsp. oregano
1/4 tsp. chipotle powder
1/4 tsp. cayenne pepper
1/8 tsp. salt

Directions
Put lentils into a small sauce pan with plenty of water to cover, bring to a boil then lower the heat to simmer, cover, and cook until lentils are tender; which is about 30-40 minutes, but check your package for specific instructions! Drain lentils and let cool slightly

While lentils are cooking, make the dressing: place all ingredients in a small bowl or cup* and whisk to combine. Set aside.

Combine the bell pepper, onion, tomatoes, beans, and lentils in a large glass* bowl. Add the dressing and toss to combine. Add cilantro, and lightly toss once more.
You can serve it immediately or chill covered in the fridge to let the flavors combine and enjoy later!

This was really really really tasty and would be something awesome to make to bring for lunches at work throughout the week! It was just what I needed, light and refreshing.

*I suggest using a glass bowl because the dressing contains lime juice. The acidity in lime juice often reacts with metal in metals bowls and can give your food a metallic taste- yuk!

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Pourrrrr over

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Action shot 🙂

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ta da!

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now EAT!

This was perfect. Light and delicious. I preferred it chilled a little bit but it was great room temp too!

I hope everyone had a great holiday week/weekend and that you enjoy this dish too!

Ps- less than 3 weeks until Christmas!!! wooohooo! I’m so excited to share some of my crafts and homemade gifts I’m doing this year with you guys! But of course I have to wait until after the gifts are given so I don’t spoil the surprise 🙂

xoxo

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