The Food Revolution Marches On-and Gluten Free Coffee Cake For All!

Jamie Oliver’s show may be over, but the movement continues.

The basic premise of the “Food Revolution” is to move toward (actually, to move back, in a way) to eating more whole, unprocessed, naturally healthful foods.

Diane Eblin at The Whole Gang has organized “30 days to a Food Revolution” in which each day, a different individual posts a recipe and a helpful tip or thought. Despite the fact that thinking about this forced me to have a Beatles song stuck in my head all day, I was really excited about it.

I eat real food, too! (And the occasional treat-I can't lie)

All of the posts have been really good, have given me lots of ideas and inspiration. When I saw Kelly Brozyna’s (the Spunky Coconut) post for Gluten Free Coffee Cake that used beans in the recipe, I knew that I had to try this one out. I have made both chocolate chip cookies and brownies using beans-and figured “coffee cake-yeah!”

Seriously. Pure coffee cake awesomeness. Even Jeff, the glutenator, gave this a big thumbs up. He did say it would be even better with cream cheese icing, but that defeats the purpose of being more healthful than the average coffee cake. My palate is very used to lower sugar and gluten free items, so to me it was heavenly-light, moist, and just yummified. It’s not a dense heavy coffee cake-it’s beautifully light and fluffy.

I did make a few changes based on what I had on hand. Below is the recipe with my notes, and please check out Kelly’s original recipe as well.

Coffee Cake:

Add to food processor:
2 cups cooked white beans (I used canned beans, rinsed well. It was 2 almost 2 full cans)
6 eggs
1/2 tsp vanilla creme liquid stevia
1 tsp vanilla extract
1/3 cup honey
1 tsp ground cinnamon (I like cinnamon and used a bit more. I didn’t measure. Can’t help it.)

Puree well. (Puree the life out of it-a nice creamy consistency is what you’re after)

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

Puree well.

Pour batter into large rectangular greased pan.

Puree Crumble Topping:
3 cups of walnuts (Didn’t have ‘em-used some almonds and pecans, only about 1 cup)
2 tbsp butter, ghee, or coconut oil (was out of coconut oil at this point so I used butter)
1/8 tsp sea salt
1/4 cup coconut sugar (didn’t have this-used brown sugar)
1 tbsp cinnamon (yeah-again-I like cinnamon and used a bit more. I didn’t measure. Can’t help it.)

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

Bake at 325 degrees for about 25 minutes.

Great hot or cold from the refrigerator.

Store in the refrigerator after the first day.

I gave some to our neighbors and friends so it didn’t make it beyond the first day. They loved it-in fact, the text message I got was “delicious!”

I would have no hesitation serving this to gluteneaters. Especially as it seems to refrigerate well, this would be a great option to make ahead for a brunch.

Check out the 30 days. I’ll be giving my $.02 over there on 5/25/10.

Next week is the wrap up of Celiac Awareness month, and in honor of that I will be posting a tip a day. Yes, I’m going to post 5 days next week. Don’t fall off your chair.

To hold you over until then, make sure you check out the new and improved Gluten Free and Fit 101. Also, pick up your free nutrition guide.

Have you guys tried baking with beans? What do you think? Leave your experiences in the comments!

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  1. Kim says:

    Wow, that sounds awesome!! I may make this to take to the beach with us! :)

  2. Erin says:

    It’s a little crumbly-but who cares, you’ll be at the beach! Have fun and let me know what you think :)

  3. No photo Waaaaaah. Your version sounds great. Kelly is such a genius. Her grain-free desserts have helped so many folks. My baking experiences including bean have included black bean brownies (several different recipes … all winners) and chocolate cake made with chickpeas–very delicious.

    I’m falling off my chair about you posting every day next week! LOL Seriously, that’s cool. Can’t wait! :-)

    Shirley

  4. Erin says:

    Hi Shirley!
    Glad you said that-I went back and added my photo-although my food photography is sorely lacking.
    I’m a big fan of baking with beans-today I added a can of pureed black beans to the Betty Crocker GF brownie mix and it was great!
    Hats off to Kelly for sure.

  5. Kelly says:

    I’m so happy you all liked my recipe! =) Here is the original link from my blog: http://www.thespunkycoconut.com/2009/08/grain-free-coffee-cake-gluten-free.html

    Cheers, Kelly

  6. There you go! Now you can SEE that it’s delish coffee cake. :-) My food photos are lacking of late, too. I’m blaming it on the lesser quality camera that my warranty replacement provided after the water dousing incident in Key West. :-(

    I get sick from the Betty Crocker mixes, but adding black beans to any brownie/chocolate cake mix sounds like a winner to me. ;-)

    Shirley

  7. Erin says:

    Awesome Kelly! Thanks for stopping by and all the great food/info you give!

  8. Kelli says:

    Yummy coffee cake!

  9. diana says:

    This was great! I made the following small modifications:
    I used Erythritol and liquid splenda for the sweetener (can’t have sugar)
    I separated the eggs and beat the whites and folded them in.
    I used an 8×8 glass pan and it took 50 minutes to bake. (I accidently overlooked the directions to use a large rectangular pan and bake for 25 minutes, but I am very happy with the deeper cake.)
    This was quite cakey and not overly sweet. No one, repeat no one, not even picky dh could tell it had beans in it.
    I topped it with just a little cream cheese icing, but would like to try a brown sugar icing (caramel syrup and powered E, maybe?)

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