It’s hard to believe, but the end of the school year is already here. My sister, Sandra, is an elementary school music teacher. Like all teachers, she cherishes the gifts her students and their parents give her as tokens of appreciation for all the hard work she does throughout the year. Not surprisingly, homemade goodies are her favorite.
If you’re looking for a special treat for your child’s teacher, try making this gluten-free apple coffee cake. Because it’s gluten free, you don’t have to worry about food allergies. And it stays moist for days, thanks to the apples, coconut oil and a heaping helping of shredded zucchini.
Or, make one for your own family. A slice is the perfect mid-morning or mid-afternoon snack!
Gluten-Free Apple Coffee Cake
2/3 cup almond meal
2/3 cup sweet white sorghum flour
1/2 cup quinoa flakes (cereal flakes, not whole quinoa)
1/4 cup tapioca starch
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum
3/4 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup pure maple syrup or plain or maple-flavored agave syrup
1/4 cup melted coconut oil
3 organic free-range eggs, beaten
1-2 tablespoons coconut milk, soy milk, or rice milk
1 medium apple (Gala, Fuji, Golden Delicious or Braeburn) peeled, cored and diced
1 cup raisins
Preheat oven to 350⁰F. In a large mixing bowl, whisk together almond meal, quinoa flakes, sorghum flour, tapioca starch, baking powder, xanthan gum, sea salt, cinnamon, ginger and nutmeg.
Add the maple syrup, coconut oil, beaten eggs and one tablespoon coconut milk; beat to combine. If needed, add another tablespoon of coconut milk to moisten batter. Add apples, raisins, walnuts, vanilla and almond extract. Beat the batter until smooth and slightly sticky. Add shredded zucchini; stir by hand to combine.
Spoon cake batter evenly into a lined, springform cake pan. Wet a spatula or a knife and smooth top of the cake until even. Bake on center rack of oven for about 30 to 45 minutes, or until the top is golden and springy-firm to the touch. A wooden pick inserted into the center should emerge clean.
Cool cake pan on a wire rack for five minutes. Loosen edges with a thin spatula or knife, and release the clasp on the springform pan. Move the cake to the wire rack and continue to cool.
This cake freezes well when wrapped tightly, first with plastic wrap, then a layer of heavy-duty aluminum foil.
The Kitchen Diva is Angela Shelf Medearis, a regular guest chef on “The Dr. Oz Show” and “The Today Show.” She is the author of many cookbooks, including, “The Kitchen Diva’s Diabetic Cookbook.” She blogs for Vitacost.com and Momonomics.com on a weekly basis.