gluten free by nature — casein, soy and entirely almost sugar free…

This recipe is inspired by the New York Times original recipe as well as the stunning  photos of Smitten Kitchen’s adaptation. Delish. I’m not a huge sweet person. But, every once in a while, I like to enjoy a little piece of heaven on the weekend for our “Sunday morning family breakfast extravanganza.”  It’s been years since I’ve made something like this. I absolutely LOVE rhubarb so when I saw it at the market I was inspired. But, what I really desired was a whole grain version  – this recipe is sort of a cross between a gluten free crumb cake and a coffee cake.

The recipe has quite a few ingredients – and may look intimidating but it is not.  You’ll just need 4 prep bowls in order to create the 3 separate layers in the cake. At the end, assembly of the cake layers is quick and easy.  Looking for success when baking with gluten free flours?   Scooping your measuring cup into the bag or container will not yield proper measurements (like it does in regular baking). Rather use a spoon to transfer the flour into the measuring cup. It may take a few seconds longer, but it yields a more  accurate  measurement. For more information, click here.

bowl 1 – for the crumb mixture:
3/4 cup ground blanched raw almonds
1/4 cup rapadura sugar
1 tsp ground cinnamon

bowl 2 – for the fillling layer:
1 1/2 cups organic raw chopped rhubarb (cut into 1/4 inch pieces)
1 tblsp rapadura sugar
1 tsp ground cinnamon
1 tsp arrowroot starch

for the cake layer:

bowl 3:  whisk together the 6 wet ingedients:
1 egg – room temperature
1 egg yolk – room temperature
1/3 cup honey
1/3 cup unsweetened applesauce
6 tblsp liquified coconut oil
1 tblsp gluten free vanilla

bowl 4: whisk together the 6 dry ingedients:
1/3 cup + 1 tblsp sorghum flour
1/3 cup + 1 tblsp buckwheat flour
1/3 cup + 1 tblsp arrowroot starch (a.k.a. arrowroot flour)
1 /2 tsp baking soda
1 heaping tsp baking powder
1 tsp xanthan or guar gum

Place batter in the bottom of an oiled and lined (with unbleached parchment paper) baking dish.

Sprinkle rhubarb mixture over the batter . Using your hands, lightly press down on the rhubarb so that it sinks ever so slightly into the batter.

Lastly, sprinkle the almond crumb mixture on top of the rhubarb and batter.  Place in a 325 degree oven and bake for 45 minutes.

Tags: gluten free whole grain coffee cake, gluten free whole grain crumb cake

This entry was posted on Saturday, June 20th, 2009 at 8am and is filed under baked goods, breakfast/brunch, cakes/cookies, desserts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.