Grain-free Coffee Cake gluten-free, casein-free, sugar-free

I have to give credit for this idea to Andy, my husband. The other day I made my Vanilla Bean Cake, and he said, "You know what would be really good? If you made this into coffee cake." I thought making a variation of it sounded great. One of the reasons I think everyone loves the Vanilla Bean Cake so much is because it's grain-free. More and more people are asking me for grain-free recipes. My other baked goods are very low-grain, but this one has no grains at all.

Also, I tricked the eye with the topping, which looks like brown sugar, but is not. I pureed walnuts, coconut sugar and cinnamon to get a similar look and taste. Then I crumbled it on top and swirled it into the cake batter. It came out so yummy! I can't wait to try it out on a neighbor. I get such a kick out of that: "This is made of what? Beans? No, you're kidding. This isn't brown sugar? Really?" heehee :-)

Coffee Cake:

Add to food processor:
2 cups cooked white beans, room temperature, so they don't cook the eggs (I make mine myself by soaking dry white beans overnight. In the morning I rinse them well, and cook them. Directions to follow in tip below.)
6 eggs
3/4 tsp vanilla liquid stevia (do not measure over the batter, just in case it spills out)
(What is stevia & why do I love it? Click here )
1 tsp vanilla extract
1/3 cup honey

Puree well.

Add:
1/4 cup coconut oil, liquified
(Why coconut oil? Click here )
1/3 cup coconut flour

1/2 tsp sea salt
3/4 tsp baking soda
1.5 tsp baking powder

Puree well.

Pour batter into large rectangular greased pan.

Puree Crumble Topping:
3 cups of walnuts
2 tbsp butter, ghee, or coconut oil
1/4 to 1/2 cup coconut sugar (depending on your taste)
1 tbsp cinnamon

Spread the crumble over the top of the batter.
Using a fork or knife, really swirl the topping into the batter.
Then pat the topping down.

Bake at 325 degrees for about 25 minutes.

Great hot or cold from the refrigerator.

Store in the refrigerator after the first day.

I would also like to offer another tip to eating healthier and saving money—Cook your own dry beans. Buying beans that come in an aluminum can was another big habit that I wanted to break. By purchasing dry, uncooked beans, I not only save money, but they are much easier to digest. The reason beans cause gas is because most of us eat beans from a can that haven't been properly soaked and rinsed before cooking. It's a shame that these canned beans have given beans a bad reputation, because beans are very nutritious and great for all sorts of recipes. Plus, beans come in all kinds of pretty shapes and colors. Here is how to make them yourself.

Pour beans one handful at a time into a large bowl, picking out any pebbles or discolored beans. I usually make 2 cups of dry beans at a time.
Cover beans in water plus a few extra inches of water, and soak overnight, or up to 24 hours.
Pour soaked beans through a mesh strainer in your sink to remove the soaking water.
Place the beans back in the empty bowl and fill with fresh water.
Stir the beans around in the fresh water and strain again.
Add the beans to a pot with enough water to cover plus an extra inch or two.
Bring water to a simmer.
Reduce heat to low and cover for about one hour.
Strain the cooked beans.