A Healthier Coffee Cake

As often as possible, I like to explore grain-limited or grain-free / gluten free / GAPS Diet friendly baking. We consume a lot of breads in our home, and although the phase-out process is happening, it's going to take a while. Probably a long one.

So here's a coffee cake recipe which is 99% grain free (and could be 100% grain free if that's what you wanted!)

Made with coconut flour, yogurt, honey & lots of eggs, this recipe is high-fiber, high-protein, and high-delicious. It's also high fat. Just sayin'.

If you can, opt for organic coconut oil, unpasteurized honey, free-range eggs, and homemade yogurt. (If you said that to me one year ago, I would have laughed in your face. So I get it, that's a lot to adjust to. Just take it a step at a time. At least you're not eating a processed dessert!)

For the cake:

1 cup of coconut flour
1/2 tsp. salt
1 tsp. cinnamon (ground)
8 eggs
1 tsp. baking soda
1/2 cup plain yogurt (for a more dense coffee cake, opt for greek yogurt or kefir)
1 tbsp. vanilla extract
5 tbsp. coconut oil, butter, or a combination of both

For the topping:

4 tbsp honey
4 tbsp butter (melted)
2 tsp. cinnamon (ground)
1/2 cup first topping of choice (I went with chocolate chips, but you could go with nuts or berries)
1 cup second topping of choice (I went with oats, but you could go with nuts or berries)

Bake at 325 for 45 minutes, cool for 20 minutes, and serve with coffee, of course.