Monday, September 27, 2010

Coffee Cake

This weekend we had the opportunity to have a wonderful family lunch with my parents and my mother-in-law! We try and have Sunday lunch at least twice a month with all of us! It is such a wonderful time to fellowship and spend time together. We take turns hosting and brining dishes too, so it makes it more enjoyable for everyone!

This week, my mother-in-law hosted and made us a feast! She had homemade potato salad, bratwursts, tri-tip for me (the bratwursts had wheat in them!), grilled veggies AND baked beans! Needless to say, we all ate like kings! I was asked to bring a dessert.

I had been craving coffee cake for awhile now, and decided to try this recipe  from Spunky Coconut . This is one of my all time favorite blogs! The cool thing about this recipe is the main ingredient…BEANS! But look how moist and flakey the cake was? No one could believe I made this out of beans, and they were so excited about how “healthy” this dessert was!

Coffee Cake:

Add to food processor:
2 cups cooked white beans, room temperature, so they don't cook the eggs (I used Great Northern Organic White Beans, Navy Beans or other white beans could be used!)
6 eggs
1 tsp Vanilla Creme liquid stevia
1 tsp vanilla extract
1/3 cup honey
1 tsp ground cinnamon

Puree well.

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.

Crumble Topping:
3 cups of walnuts (I didn’t have walnuts, so I used cashews, I think walnuts would have been better, and I found 3 cups was WAY too much, I would recommend 2 cups)!
2 tbsp coconut oil
1/8 tsp sea salt
1/4 cup sucanat
1 tbsp cinnamon

Put all ingredients into food processor, puree until crumby texture is achieved.

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.

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