Who doesn't love a sweet bread in the morning every now and again? Yum! However, I don't want all that pasty white flour and sugar sitting in my tummy, so I worked up an alternative to the traditional coffee cake. It's moist, lightly sweet and has a nice nutty flavor, in addition it's made with 100% Whole Wheat, and a bit of honey (except for the topping!).
Ingredients:
1/2 C. skim milk
1/4 C. extra virgin coconut oil
1 egg
1 1/2 cups White Whole Wheat Flour
1/4 C. honey
2 tsp. Baking Powder
1/2 tsp. salt
Topping:
1/2 C. packed brown sugar (or Sucanet)
1/2 chopped walnuts or pecans
1 Tbsp. flour
1 tsp. ground cinnamon
1 Tbsp. Butter, melted
Preheat oven to 375, lightly butter a square baking dish.
In a bowl, whisk together the milk, oil, egg and honey. In a separate bowl, whisk together the flour, baking powder and salt.
Stir the dry mix into the milk mixture just until combined. Spread into buttered baking dish.
In a small bowl, mix topping ingredients until moist. Spread over top of batter.
Bake for about 20 minutes or until it tests done with a toothpick. Cool slightly on a rack and enjoy!
Tips and Info:
What's all the hype about Coconut Oil?
What type of Whole Wheat flour is best? From my experience with flours, King Arthur White Whole Wheat is the BEST by a long shot.
Why should I use honey instead of sugar? There are MANY reasons! :)
6 comments:
Recipe looks yummy. I've tried the King Arthur WW flour and have to agree, it is wonderful!
Oh, yum! I'm going to have to try this one!
That sounds delicious! I love coffee cakes! And can you believe I have NEVER heard of Coconut Oil! Do they sell that at the local supermarket, or would I have to go to a specialty store?
So yummy!! You did a great job on that recipe! I simply *must* make it! :)
Just had to tell you, since I had all ingredients on hand - I made it this morning to take to a ladies' Bible study. They loved it! And I think it is DELICIOUS!! Thank you so much for a little healthier yumminess! :)
Made this last week! IT is delish!! I used whole wheat pastry flour.
Have you tried whole wheat pastry flour?
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