A work in process, wheat and corn free vegan coffee cake, and two places everyone should shop at least once!

Take 1 cup brown rice farina or whole grain Teff and stir it into a mixture of  1 and 1/4 cups vanilla soy or rice milk, 1 tsp vanilla and

****     1/2 cup coconut oil (if you substitute vegan margerine sticks DO NOT add this or add here) ****

Combine thouroughly 1 and 1/4 cup White Rice flour, 1/2 cup Tapioca Flour, 1/4 cup potato starch, 1 cup organic granulated sugar, 1 TBSP Baking Powder, 2 tsp. Xnathum Gum. ( ****If using stick margerine instead of coconut oil here is where you cut the margarine into the flour mixture until it is in pea size pieces.****)  Make a well in the dry ingredients and pour in the wet ingredients and mix until just combined.

Grease a 8 or 9 inch square pan, and smooth half the batter in the pan,

Combine 1/2 cup organic brown sugar, 1/2 cup pecans, 1/2 cup unsweetened shredded coconut and disperse evenly across the batter. Now  smooth the second half of the batter across the nut filling and bake at 350 degrees for 45-50 minutes.

I am very happy with the flavor, but still working on the texture, Texture is the greatest challenge when working gluten free or when working vegan, but I am happy to say that science and the willingness to fail (and my roommate’s, my own and sometimes my dogs willingness to be guinea pigs during the process) means that success is always just one more bake away…..

This is an adaptation of a recipe I got off the back of a Bob’s Mill rice farina package a couple years ago that I made vegan. I love Bob’s Mill products because I can have my delicious comfort carbs and get my needed nutrition too by switching out  bleached white flour whit a plethora of naturally high protein, calcium rich grains (http://www.bobsredmill.com/flours-meals/) . I llike this company’s politics and policies, too. I am lucky enough to have a local farmer’s market that carries most of the flours I need regularly which means I get to support the local economy while eating better(http://www.powerroadfarmersmarket.com/).
If you don’t live in the East Valley of the Phoenix, AZ area you can order from them as well, plus there are awesome recipes. When I use a recipe verbatim I won’t post it here, but I do use their recipes faithfully and  I am always tweaking what I bake.  Another reason I love the Bob’s Mill site is sometimes I will have just so much of a particular flour left, and not the others I bought for a particular mix or recipe and wonder what I want to do with it, I can search their sight and find new recipes for that particular flour. It’s absolutely lovely! So those living in the furnace with me, wander on over to Power Road and pick up a package of some new untried flour as well as some fresh and tasty local produce and go home and start your own delicious experiments. My long distance readers can check out Bob’s Red Mill website and either try the store locator or have it shipped right to your door.
Iif you do I predict delicious healthier baked goods are in your future, soon!


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