Friday, February 24, 2012

Gluten & Lactose Free Blueberry Banana Coffeecake

Serves 12
Nonstick cooking spray
2 tablespoons plus 1 1/2 cup all purpose gluten free flour, divided
1/4 cup light brown sugar
2 tablespoons ghee, cut into small pieces
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 cup rolled oats
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup soy milk
1 teaspoon vanilla extract
2 eggs
1 cups fresh or frozen, thawed and drained blueberries, divided
2 ripe bananas
1/3 cup sliced almonds

1.Preheat oven to 350°F. Grease a 9-inch round cake pan with cooking spray; set aside. Put 2 tablespoons of the flour, sugar, ghee, oats, sliced almonds, cinnamon and cardamom in a medium bowl and mix together with a fork or your fingers until well combined and mixture is in large clumps; set streusel aside.

2. Put remaining 1 1/2 cups flour, sugar, baking powder, baking soda and salt in a large bowl and stir to combine; set aside. In a medium bowl, whisk together soy milk, vanilla and eggs then pour into bowl with dry ingredients and stir until combined. Gently fold in blueberries and chopped bananas.

3. Spoon batter into prepared pan and sprinkle reserved streusel over the top. Bake until a toothpick inserted in the center cake comes out clean, 30 to 40 minutes. Once cooled, loosen edges of cake and transfer to a plate. Cut into slices. 

4. Enjoy!

Adapted from:


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