Coffee Cake Cobbler
NO: gluten, dairy, eggs, nuts, soy
1/2 cup canned pumpkin or 1/2 cup ground bananas (or a combination of the two)
1/2 cup raw honey
1/2 cup organic cane sugar
2 tablespoons molasses
1/3 cup coconut oil
2 teaspoons egg replacer
1 teaspoon xantham gum
1/4 teaspoons himalayan salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup sorghum flour
1/2 cup coconut flour
1/3 cup potato starch
1/3 cup tapioca starch (also known as tapioca flour)
Mix the dry ingredients in a separate bowl.
Blend the wet ingredients in a food processor or blender.
Preheat oven to 350 degrees fahrenheit.
Use an 8x4 pan greased with coconut oil.
Add the wet ingredients to the dry ingredients and blend with a hand mixer.
It is going to be somewhat dry, it will not be like a cake batter.
You may need to add a bit of liquid (water or coconut milk) but expect the batter to be somewhat thick and sticky.
Spread the batter into the pan.
Take chopped fruit (we used apricots) and put on the top of the batter.
Press into the batter. Sprinkle with sugar and cinnamon.
Bake at 350 for 25-35 minutes until done.
We sprinkled some rice flakes (kind of looks like oatmeal) on a few of them but they mostly got crispy. They look neat though!