Raspberry walnut coffee cake
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
1.25 cups
baking soda
1 Tbsp
ground cinnamon
1 tsp
flax seeds
0.5 Tbsps
maple syrup
0.25 cup
oat flour
0.25 cup
oil
1 Tbsp
raspberry jam
0.25 cup
oats
0.25 cup
salt
0.5 tsps
turbinado sugar
1.5 Tbsps
vanilla
2 tsps
walnuts
0.25 cup
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:
Carbs
38 g
Fat
7 g
Protein
2 g
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