Two ingredients landed in my kitchen this week: Arnel’s all-purpose flour and a huge carton of organic raspberries (which were on sale in Pavillions. As many of you know, I’m not averse to an afternoon treat with my green tea, however, I never food that makes me feel bad (too much sugar, gluten and/or white flour), so I thought I’d have a go at making a gluten-free coffee cake that is either perfect with your mid-morning latte or afternoon treat – and way more healthy than one of those whacking scones, pastries of muffins that you’ll find at the coffee shop. The cake came out perfectly: light and slightly moist – also not too sweet. A huge thumb’s up for Arnel’s Flour. I’m going to try her buckwheat bread mix next and will keep you posted…
BTW – if you want a bigger/higher cake, you can double the ingredients and still fit it in a regular size loaf tin.
1/2 cup Earth Balance Margarine (I used the coconut one, which I love), softened
1/2 cup maple syrup
2 eggs, beaten
1 cup Arnel’s all-purpose flour
1/2 cup almond meal
1tsp baking powder
1tsp vanilla essence
1 cup fresh raspberries
Pre-heat oven to 350 degrees F.
In a stand mixer, cream the margarine and the syrup. Slowly add the egg, while mixing. Remove bowl from stand and mix in the dry ingredients. Finally, carefully fold in the raspberries.
Spoon into a greased loaf tin and bake for 30 minutes or until toothpick comes out clean.