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.
Gluten-Free Coffee Cake
2 cups room temperature cooked beans*, like navy or great northern. Note: If your beans are cold from the fridge, put them in a bowl of hot water for a few minutes, then strain.
1/2 teaspoon vanilla liquid stevia (do not measure over the batter, just in case it spills out)
1 teaspoon vanilla extract
1/3 cup coconut flour
1/3 cup honey
1/4 cup melted coconut oil
1/2 teaspoon fine sea salt
1 teaspoon baking soda
1 & 1/2 teaspoon baking powder (see my Grain-free Baking Powder recipe)
*And are beans ok for the Paleo Diet? Chris Kresser says yes!
3 cups of walnuts
2 tablespoons ghee or coconut oil
½ cup coconut sugar
1 tablespoon cinnamon
- Set the oven to 325°F, and grease a 9 x 13 inch baking dish. Set aside.
- Add the beans, and eggs the food processor fitted with the S blade. Puree until completely smooth.
- Add the rest of the cake ingredients and puree until smooth. Spread batter across the greased baking dish.
- Add the walnuts, ghee or coconut oil, coconut sugar, and cinnamon to the food processor fitted with the S blade. Puree to create the topping.
- Spread the topping over the cake batter, then press topping into the batter.
- Bake for about 25 minutes or until a knife inserted comes out mostly clean of cake batter.
- Allow the cake to cool then serve warm or room temperature.
- Store leftovers in the refrigerator.
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 in the fridge 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.