With having most of the family being gluten-free, we have had to make a couple of changes to some of our favorite recipes. One that I have made and is well enjoyed is a pan coffee cake. I have experimented with a bunch of different flours and have finally come up with one that is (to my family) better than the original.
- 3 cups ground millet (if it seems too dense, do 1 cup almond and 2 cups millet)
- 1 cup coconut milk
- 1/4 cup grapeseed oil
- 2 eggs
- 1 cup apple butter
- 1 tsp. salt
- 4 tsp. baking powder
- 1 tsp. liquid vanilla stevia
- 1 cup frozen blueberries (optional)
- 4 TBS. coconut oil
- 1 cup coconut crystals
- 4 tsp. cinnamon
- 4 TBS. millet flour
- Crushed pecans (optional)
- Soak the flour, oil, and milk together overnight.
- Preheat oven to 350 degrees
- Add the eggs in with the flour mixture. Mix until combined. Then add the rest of the ingredients.
- Melt the coconut oil and mix rest of ingredients until combined thoroughly.
- Place batter in greased 9×13 pan. Sprinkle topping over top. Add crushed pecans if so desired. Bake for 30 minutes or until knife comes out clean. Allow to cool and enjoy!
*If you do not have stevia or apple butter (or applesauce, which works just as well) you can replace both with just one cup of coconut crystals, xylitol, or regular sugar (if you don’t care about being sugar free).*
*If you do not have time to premix it before hand, you can mix it in the morning. Just mix the eggs, oil and milk. Then add the flour and the rest of the ingredients. We soak it because it make it lighter, fluffier and easier to digest.