Wednesday, December 17, 2008

Pineapple Coffe Cake

Moist. Tender. Sweet, but not dessert-like. Incredible texture, especially given that it is wheat-free. OH! And don't forget totally stolen. Many thanks to Susan at the FatFree Vegan Kitchen for originating this recipe. I just tweaked it to make it fit our dietary restrictions. (The whole wheat-free part. And I added a bit of fat, for the kiddos. They need a little for those brains to keep developing!) So, without further ado- our version of pineapple coffee cake:

Pineapple Coffee Cake

1 cup old fashioned oats
1/4 cup buckwheat flour
1/4 cup sorghum flour
1/2 cup brown rice flour
1 tsp xanthan gum
1/2 cup vegan sugar
2 tsp baking powder
1 1/2 tsp EnerG egg replacer
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt

3 Tbsp water
1 Tbsp vinegar
1 cup crushed pineapple in juice
1/3 cup unsweetened applesauce (or whatever you have on hand) I use a little olive oil and a little applesauce together to measure a total of 1/3 cup.

1/4 cup Sugar in the Raw (for topping)

Preheat oven to 350. Pour oats in blender and grind until fine. Stir to make sure they are uniform. Mix oat flour with other dry ingredients in a large bowl. In a separate bowl stir together wet ingredients. Add wet ingredients to dry ingredients and stir until moistened and completely combined. Pour into greased 9x9 glass pan. Sprinkle with Sugar in the Raw for a crunchy topping. Bake 35-40 minutes. Serve warm. Snack some later when its cool. Try not to eat the whole pan in one day.

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