This is another recipe adapted from Betty Crocker's Healthy New Choices. Anna can't get enough of this coffeecake. She approves of the buckwheat I used in the topping and demanded that I give her the most streusel-y, most crunchy piece out of the entire coffeecake. And then she asked for more!
1/4 cup all-purpose GF flour blend
2 tbsp. packed brown sugar
1/2 tsp. cinnamon
2 tbsp. palm shortening
1/4 cup chopped nuts or nut meal
1/2 cup gluten free oats or 1/4 cup buckwheat hot cereal
2 cups all purpose GF flour blend
1 cup sugar
3 tsp. baking powder
1 tsp. xanthan gum
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. cloves
1/4 tsp. nutmeg
2 tbsp. flax seed meal
1/4 cup canola oil
3/4 cup rice milk
1/2 cup raisins, dried currants, dried cranberries, snipped dried apricots/cherries/figs, etc.
Preheat oven to 350 degrees. Coat a 9x9 inch baking pan with cooking spray, set aside.
Prepare the streusel - combine the flour, sugar and cinnamon. Cut in the shortening until well blended, then add the oats or buckwheat and walnut meal, tossing to combine. Set aside.
Prepare the coffeecake - sift together the flour through the nutmeg. Make a well in the center, set aside. Combine the canola oil through the egg, blending well. Pour into the dry mixture all at once. Beat until well combined. Fold in the dried fruit. Pour batter into the prepared baking dish. Sprinkle with streusel. Bake about 45 minutes or until a toothpick inserted in the center comes out clean. Cool a bit on a wire rack and serve warm.