Apple Cinnamon Coffee Cake with Walnut Crumb Topping – Grain Free!
Ingredients
- 1/2 cup almond flour
- 1/4 cup arrowroot starch
- 2 tablespoons coconut flour
- 1/3 cup coconut palm sugar
- 1 tablespoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon butter, plus more for greasing the pan
- 2 eggs
- 1/2 cup sour cream or full fat Greek yogurt (or cream from a can of refrigerated coconut milk)
- 1 teaspoon vanilla
- 1 cup grated apple (about 1 large apple)
For the topping:
- 1 1/2 cups walnuts (or pecans, if you prefer)
- 1/2 cup almond flour
- 4 tablespoons melted butter
- 2 tablespoons coconut palm sugar
- 1 tablespoon cinnamon
- pinch salt
Instructions
- Preheat your oven to 350° and grease a 8 x 8 baking dish.
- Make the topping: pulse the walnuts in a food processor 10-12 times or until they are course crumbs. Add the remaining ingredients and pulse 2-3 more times until combined. Set aside.
- Wipe out and dry the bowl of your food processor and add your dry cakeingredients. (almond flour through salt) Pulse a few times to mix.
- Cut the tablespoon of butter into smaller chunks and add it to the dry ingredients. Pulse 8-10 times or until it’s cut in to the dry ingredients, similar to if you were making a pie crust.
- In a small bowl, mix your wet cake ingredients (eggs through vanilla) and whisk until well combined. Stir in grated apple.
- Add to the food processor and mix until combined. Scrape down the sides once or twice to make sure it’s well mixed.
- Pour into the prepared baking dish and sprinkle the topping over, as evenly as you can.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool, and enjoy!
Notes
Whether or not we have a gluten sensitivity, the variety of wheat we eat today – called dwarf wheat – has a very high gluten content and makes the digestive system work extra hard to process it. Going grain free every now and them gives the gut a much needed break!
Credit: Zenbellyblog.com