Gluten free

Dairy free

Fodmap friendly

Raspberry walnut coffee cake

Name: Raspberry walnut coffee cake
Total time: 35 min
Yield: 6 servings
Ingredients: 312.5 ml almond milk; 1 Tbsp baking soda; 1 tsp ground cinnamon; 0.5 Tbsps flax seeds; 80.5 ml maple syrup; 30 g oat flour; 1 Tbsp oil; 85 ml raspberry jam; 20.27 g oats; 0.5 tsps salt; 1.5 Tbsps turbinado sugar; 2 tsps vanilla; 29.25 g walnuts

A gluten-free and dairy-free Raspberry Walnut Coffee Cake recipe that is also FODMAP friendly. This breakfast dish is bursting with the flavors of raspberries and walnuts. It can be enjoyed during brunch or as a special treat during the holidays.

Ingredients

almond milk

312.5 ml

baking soda

1 Tbsp

ground cinnamon

1 tsp

flax seeds

0.5 Tbsps

maple syrup

80.5 ml

oat flour

30 g

oil

1 Tbsp

raspberry jam

85 ml

oats

20.27 g

salt

0.5 tsps

turbinado sugar

1.5 Tbsps

vanilla

2 tsps

walnuts

29.25 g

Method

Preheat oven to 375 and grease an 8x8 pan.
Combine all wet ingredients (milk, flax, vanilla, syrup, oil).
Let stand while grinding the walnuts.
Whisk together with the baking soda, cinnamon, and salt.
Pour half the batter into prepared pan. Using a spoon, dollop lines of jam across the batter and swirl into batter using a knife.
Pour the rest of the batter on top.
Mix up the crumble topping: add the walnuts to a bag and crush until broken down into pea-sized crumbs. Toss with the oat flour, cinnamon, sugar and rolled oats if using. Stir in the tablespoon of oil until the everything starts to come together--mixture should be crumbly.
Sprinkle the topping evenly across the top of the batter and bake for 25 minutes, or until browned on top and it springs back slightly when touched.
Serve warm.

Nutrition:

228 kcal

Carbs

38 g

Fat

7 g

Protein

2 g

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