Monday, May 7, 2012

Gluten-Free Crunchy Coconut-Almond Coffee Cake

My quest to use up the 4 containers of coconut flour started last week. This recipe tastes amazing! I guess you can expect that when there eggs, sugar and oil involved. The flaked coconut helps too. Do not ask me about the calories and fat, just cut these into 16 squares (please!) and practice portion control (and self control). Cant wait to share these at work tomorrow.

Crunchy Coconut-Almond Coffee Cake

1 cup flaked coconut, divided
1/2 cup coconut flour
¼ cup millet
¼ cup raw coconut crystals
¼ cup sugar
5 packets Stevia
½ tsp. baking soda
¼ tsp. salt
4 eggs, beaten
1 tsp. vanilla extract
¼ cup vanilla soy milk
1/3 cup canola oil
½ cup sliced almonds
Preheat oven to 350F. Combine dry ingredients, using only half of coconut, in a medium bowl. Mix in eggs, vanilla, milk and oil. Coat an 8 by 8-inch baking dish with cooking spray. Pour dough into baking dish; top with remaining coconut and almonds press in. Bake 30 minutes until edges are lightly browned and center comes out clean when toothpick is inserted. Cut into squares or rectangles.

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