ere's one of our favorite breakfast recipes! I'm going to give you both the original and the gluten-free version. Trust me, you won't even know it is GF!
Pineapple Coffee Cake
yield: 1 9"x13" pan
1 tsp. baking soda
1 1/2 tsp. baking powder
3/4 tsp. salt
1 tsp. cinnamon
3 c. brown rice flour (I accidentally omitted this when I first posted it~ so sorry!)
1 tsp. guar gum (only if baking GF)
Combine all of the above dry ingredients and mix before adding the following liquid ingredients:
1/2 c. oil (I like to use olive oil)
1 c. honey
3 eggs (fresh brown ones are the best!)
1 tsp. vanilla
1 20 oz. can crushed pineapple
*optional: for an especially yummy treat, stir in 1-2c. frozen blueberries!
Add the liquid ingredients, mixing until combined. Pour into a 9"x13" sprayed pan. Then prepare the topping..
Topping
3 c. freshly ground pastry flour (or for GF, use brown rice flour)
1/2c. sucanat (or you could use brown sugar)
1/4 c. butter, softened
1/4 c. flour
3/4 c. rolled oats (for the GF version, be sure your rolled oats are certified GF)
Combine the topping ingredients, then sprinkle on top of the batter in the pan.
Bake at 350 for 35 min or until knife inserted in the middle comes out clean.
Hope you enjoy this...
Have a blessed Lord's Day, friends!
susan
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