Saturday, March 15, 2014

Jammy Quinoa Coffee Cake (Gluten Free)

We were getting together with friends for a game/movie night and I planned to bring a snack when I saw Tami's blog post about Jammin' Qunioa Crumb Cake.  One of our friends has Celiac and this recipe stood out because so many flour ingredients were already gluten free.  I figured I'd take a stab at converting the recipe to be completely gluten free.  It worked out perfectly and everybody loved this delicious coffee cake.   The flavors were balanced and it wasn't too sweet.  The cake was moist and delicious.  

I wouldn't hesitate to make this again, though might use Earth Balance instead of coconut oil for the topping.  Speaking of the crumb topping, we really dug the crunchy quinoa.  

The recipe is not mine, but was adapted from Tami's blog linked above.

Behold the jammy goodness.  

Jammy Gluten Free Quinoa Coffee Cake


3/4 cup gluten free all purpose flour mix (I used Bob's Red Mill)

3/4 cup quinoa flour

1/2 cup almond meal/flour

1/2 cup sugar

1 tablespoon cornstarch

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

3/4 cup plain unsweetened non dairy milk

1/3 cup melted refined coconut oil

1 teaspoon pure vanilla extract


2/3 cup jam

1/2 cup almond meal/flour

3 packed tablespoons brown sugar

2 tablespoons quinoa

1/2 teaspoon ground cinnamon

2 tablespoons melted refined coconut oil

To make the cake, preheat the oven to 350 degrees F. Line an 8-inch baking dish with parchment paper. Whisk together the flours, sugar, cornstarch, baking powder, and salt in a medium-size bowl. Stir in the milk, coconut oil, and vanilla until combined. The mixture will be thick. Spread and press it into the baking dish evenly. Spread the jam evenly over the dough.

To make the streusel, combine the flour, sugar, quinoa, and cinnamon together in a small bowl. Whisk to combine. Add the oil, and stir until mixed. Spread the mixture on top of the jam layer, gently pressing it in. Bake for 45 to 50 minutes, the center should not be jiggly. Pull a bit of the paper away from the crust to be sure it is lightly browned. Cool completely before cutting.

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