Thursday, July 24, 2014

Strawberry Coffee Cake Recipe

Strawberry Coffee Cake

Greetings Honeyville Fans! I am excited to be doing another guest post for Honeyville. I thought a lot about what recipe to create and share with everyone this time. In the two years that I have been a “wheat, grain and gluten free (no added sugar)” blogger, the one question I am frequently asked is “What can I have for breakfast other than eggs?” Trust me; it’s a question I completely understand! While I love eggs…there are only so many eggs that I can eat and I really don’t want them every single day. We all like to have choices, options and variety.

One of the foods that many of us grain-free folks often miss eating is breads as well as good tasting baked goods. I mulled those two thoughts over…breakfast and bread. Since we are smack in the middle of summertime and fresh strawberries are plentiful, I wanted to make something that would showcase them. Strawberries also happen to be one of the fruits that are lower in carbohydrates and sugar…and I love them! I initially thought about making strawberry shortcake, but instead decided that a recipe that could be enjoyed for breakfast, snack or dessert might be more appreciated and enjoyed. It would certainly help solve the dilemma about what to eat for breakfast other than eggs.

I decided to make a Fresh Strawberry Coffee Cake. This coffee cake is filled with diced fresh strawberries, walnuts and topped with dark chocolate chunks and more walnuts. What could be better than that? Because this coffee cake is made with my favorite ingredient, Honeyville Blanched Almond Flour…it is wheat, grain and gluten free! The fresh strawberries add the summer flavor, and I used Swerve granular sweetener in place of sugar to keep it a “no added sugar” recipe which also keeps down the carbs. To push it over the top a bit, I added some dark chocolate chunks on top. I used 85% cacao chocolate chunks on mine, but you can use your favorite chocolate or omit it altogether. The recipe makes 12 generous servings. Each serving contains approximately 7 net carbs and approximately 3 grams of sugar. For those of you that are looking for a low carb, low sugar breakfast idea, and for something other than eggs for breakfast, this coffee cake fits the bill perfectly…and it tastes amazing! It’s great with a cup of coffee. I’ve enjoyed eating for breakfast and for dessert. For dessert, I like eating it with a dollop of whipped cream and a few shaved chocolate curls.

Coffee Cake with Strawberries

For those of you that might be seeing me here on the Honeyville site for the first time, let me introduce myself…my name is Ayla and I am the low carb, wheat/grain and gluten free, “no sugar added” blogger known as Gourmet Girl Cooks. In the two years that I have been grain free, I have created and shared hundreds of grain free, no sugar added, and “real food” recipes on my blog. I’ve lost 65+ pounds (and maintained it) simply by eliminating wheat, grains and added sugar from my diet. I don’t believe in deprivation. For me, deprivation equals failure. I am so thankful that I found and tried Honeyville’s Blanched Almond Flour two years ago. It is a significant part of my success at maintaining my grain free lifestyle. More importantly, it has helped make grain free eating so much more enjoyable. I’ve used their almond flour to create delicious breads, pizza, sandwich rolls and numerous desserts. And don’t be fooled into thinking that all almond flours are equal…because they are not. I can attest to that after trying numerous other brands.

I hope you enjoy my recipe for Fresh Strawberry Coffee Cake. It’s moist, crunchy, packed with strawberries and nuts and topped with chocolate. What’s not to love! Enjoy!

If you’d like to find more grain free recipes like this one, please check out my blog, Gourmet Girl Cooks!

Fresh Strawberry Crunch Coffee Cake

Coffee Cake

1/2 cup Honeyville Flax Seed, ground or  Ground Golden Flax Seed
1/4 cup PLUS 2 Tbsp Honeyville Coconut Flour, sifted
1-1/4 cups Swerve granular sweetener (or preferred granular sweetener)
1/2 tsp Salt
2 tsp Cinnamon
4 large Eggs
1 tsp Vanilla extract
2/3 cup Buttermilk
2 tablespoons Oil (Coconut Oil or extra light olive oil)
3 cups diced Strawberries
1 cup chopped Walnuts, divided
Half of a 3.5-ounce 70-85% Cacao Chocolate Bar, coarsely chopped into chunks (1-3/4 ounces)

Preheat oven to 350 degrees F. Grease a 9" x 13” nonstick baking pan.

Coffee Cake Ingredients

Whisk almond flour, ground flax, coconut flour, chia seeds, sweetener, salt, baking powder, baking soda and cinnamon together in a bowl, breaking up any lumps.

Baked Coffee Cake

In a separate bowl, beat eggs, vanilla extract, strawberry extract, buttermilk and oil together. Add wet ingredients to dry ingredients and mix well. Stir in strawberries and 1/2 cup chopped walnuts. Pour batter into prepared pan; spread evenly with a spatula. Top with reserved 1/2 cup chopped walnuts and chocolate chunks.

Slice of Coffee Cake

Bake for 50-55 minutes, or until toothpick inserted in center comes out clean. Cool in pan.


Margaret said...

I'm very happy this guest blogger has lost 65 lbs. since she has been "wheat, grain and gluten free (no sugar added)" but I can't justify the cost to make this recipe. To purchase the minimum size of each of the first 5 ingredients will cost $84.95. You might be able to make this recipe again but not much more because you only purchased 3 lbs. of almond flour and 1 lb. of the sweetener. Very few people need to be gluten free and grains are very good for you. I try to follow a low carb diet and you can make some very good low-carb desserts without breaking the bank. I really don't know too many people who can justify this cost and then you have to consider the people with nut allergies who couldn't use the almond flour.

I love Honeyville products, go to the store in Chandler whenever I'm in town and follow your blog, but I think this is outrageous.

Karen said...

In regards to Margaret's comment, I believe the blogger was invited to present a recipe by Honeyville, which she did. Discerning readers decide on their choices of recipes to try based on a myriad of preferences; including likes(or dislikes)of included ingredients, preparation time, cost or even allergies.

While Margaret may not prefer the cost of the ingredients, I had these ingredients except one and the strawberry cake is currently baking in the oven sans the chocolate, which I did not prefer. I will leave out the walnuts next time to serve it to those who may have that allergy.

I think it was unfair to criticize the blogger for providing a recipe that Honeyville requested

Anonymous said...

This isn't the only recipe that these ingredients can be used for.
If you go to the GGC site, you will see that. There also are many recipes on the Internet that will use these ingredients as well.
Almond flour is used mostly in Wheat Belly type recipes, and also, I believe in Paleo style recipes too.

Anonymous said...

I'm not one to comment usually, but feel compelled to.
I'm living a Wheat Belly lifestyle, and have been since March 2014. I've lost over 11 kgs so far, just eating good fresh food, I no longer suffer from arthritis,high blood pressure, reflux or sugar problems. So, I do not agree with "Grains are good for you"..This recipe looks amazing, and someone has worked very hard to put this out there... I very much appreciate all the wonderful recipes that I find.. And if I don't like it, I don't feel it neccessary to insult the person that's worked so hard to provide it for us.. My grocery bill is far less now living this way as well, and my pantry has everything needed for this recipe.I don't eat or purchase any processed food whatsoever. And nor do I miss it, because of all the wonderful people that put these amazing recipes for the world to use...

Denise said...

Dear Margaret,
According to the National Foundation for Celiac Awareness 18 million Americans suffer from gluten sensitivity and another 3 million have Celiac Disease and I have read that the numbers are actually higher than this - I don't think that you can call these numbers 'very few'. As someone who is sensitive to gluten, I am very glad for all the work and effort, Gourmet Girl takes to produce delicious gluten free and low carb recipes both here and on her blog.
I must agree that almond flour and Swerve are expensive but the 21 million+ of us who cannot tolerate wheat have no alternative. Hopefully the price will come down as the demand increases. You can use erythritol instead of Swerve as it is available for a lot less, and the other 3 ingredients you mention are available else where quite reasonably. I buy almond flour from Honeyville in the 25lb size when it is on sale and use it for making bread, cookies, cakes, pies etc which I never buy ready made and we never have any grains in our house.
If you think that grains are 'good for you' you should read 'Wheat Belly' by William Davis,MD and 'Grain Brain' by David Perlmutter,MD.
I am looking forward to trying this recipe -It looks delicious
Thank you Gourmet Girl.