Greetings Honeyville Fans! I am excited to be doing another guest post for Honeyville. I thought a lot about what recipe to create and share with everyone this time. In the two years that I have been a “wheat, grain and gluten free (no added sugar)” blogger, the one question I am frequently asked is “What can I have for breakfast other than eggs?” Trust me; it’s a question I completely understand! While I love eggs…there are only so many eggs that I can eat and I really don’t want them every single day. We all like to have choices, options and variety.
One of the foods that many of us grain-free folks often miss eating is breads as well as good tasting baked goods. I mulled those two thoughts over…breakfast and bread. Since we are smack in the middle of summertime and fresh strawberries are plentiful, I wanted to make something that would showcase them. Strawberries also happen to be one of the fruits that are lower in carbohydrates and sugar…and I love them! I initially thought about making strawberry shortcake, but instead decided that a recipe that could be enjoyed for breakfast, snack or dessert might be more appreciated and enjoyed. It would certainly help solve the dilemma about what to eat for breakfast other than eggs.
I decided to make a Fresh Strawberry Coffee Cake. This coffee cake is filled with diced fresh strawberries, walnuts and topped with dark chocolate chunks and more walnuts. What could be better than that? Because this coffee cake is made with my favorite ingredient, Honeyville Blanched Almond Flour…it is wheat, grain and gluten free! The fresh strawberries add the summer flavor, and I used Swerve
granular sweetener in place of sugar to keep it a “no added sugar” recipe which also keeps down the carbs. To push it over the top a bit, I added some dark chocolate chunks on top. I used 85% cacao chocolate chunks on mine, but you can use your favorite chocolate or omit it altogether. The recipe makes 12 generous servings. Each serving contains approximately 7 net carbs and approximately 3 grams of sugar. For those of you that are looking for a low carb, low sugar breakfast idea, and for something other than eggs for breakfast, this coffee cake fits the bill perfectly…and it tastes amazing! It’s great with a cup of coffee. I’ve enjoyed eating for breakfast and for dessert. For dessert, I like eating it with a dollop of whipped cream and a few shaved chocolate curls.
For those of you that might be seeing me here on the Honeyville site for the first time, let me introduce myself…my name is Ayla and I am the low carb, wheat/grain and gluten free, “no sugar added” blogger known as Gourmet Girl Cooks. In the two years that I have been grain free, I have created and shared hundreds of grain free, no sugar added, and “real food” recipes on my blog. I’ve lost 65+ pounds (and maintained it) simply by eliminating wheat, grains and added sugar from my diet. I don’t believe in deprivation. For me, deprivation equals failure. I am so thankful that I found and tried Honeyville’s Blanched Almond Flour two years ago. It is a significant part of my success at maintaining my grain free lifestyle. More importantly, it has helped make grain free eating so much more enjoyable. I’ve used their almond flour to create delicious breads, pizza, sandwich rollsand numerous desserts. And don’t be fooled into thinking that all almond flours are equal…because they are not. I can attest to that after trying numerous other brands.
I hope you enjoy my recipe for Fresh Strawberry Coffee Cake. It’s moist, crunchy, packed with strawberries and nuts and topped with chocolate. What’s not to love! Enjoy!
If you’d like to find more grain free recipes like this one, please check out my blog, Gourmet Girl Cooks
Fresh Strawberry Crunch Coffee Cake
1/2 tsp Salt
2 tsp Cinnamon
4 large Eggs
1 tsp Vanilla extract
2/3 cup Buttermilk
2 tablespoons Oil (Coconut Oil
or extra light olive oil)
3 cups diced Strawberries
1 cup chopped Walnuts, divided
Half of a 3.5-ounce 70-85% Cacao Chocolate Bar, coarsely chopped into chunks (1-3/4 ounces)
Preheat oven to 350 degrees F. Grease a 9″ x 13” nonstick baking pan
Whisk almond flour, ground flax, coconut flour, chia seeds, sweetener, salt, baking powder, baking soda and cinnamon together in a bowl, breaking up any lumps.
In a separate bowl, beat eggs, vanilla extract, strawberry extract, buttermilk and oil together. Add wet ingredients to dry ingredients and mix well. Stir in strawberries and 1/2 cup chopped walnuts. Pour batter into prepared pan; spread evenly with a spatula. Top with reserved 1/2 cup chopped walnuts and chocolate chunks.
Bake for 50-55 minutes, or until toothpick inserted in center comes out clean. Cool in pan.