For the cake:
2 cups almond flour
3/4 cup full fat coconut milk
1/2 cup coconut oil
1/4 cup raw honey
1 tbsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1 tsp vanilla
For the cheese filling:
300g soft unripened goat cheese
1/2 tsp vanilla
1/2 cup raspberries
Additional raspberries for topping
Put the almond flour into a large mixing bowl, and cut in the coconut oil with a pastry cutter, or 2 knives held together scissor style, until is resembles coarse crumbs.
Add the baking powder, baking soda, salt, coconut milk, egg and vanilla and mix well. Pour the batter into a greased 8x8 inch baking dish. I prefer to use a glass dish but metal will work as well if that's what you have.
In a separate mixing bowl, add the softened goat cheese, egg and raspberries. Mix with an immersion blender until well combined.
Spoon the cheese mixture in blobs onto the cake batter. It won't spread, so just put big blobs!
Put some more raspberries on top of all that
Bake for 30 - 40 minutes at 350F, remove from the oven and cool completely before serving.
I think I may have mentioned that I have a rather large raspberry patch in my small yard. This year (2015) we have a bumper crop of berries, and I have been out there harvesting bucket loads every other day! I'm covered in scratches, and we have a freezer full of raspberries that should last us well into the cold half of the year.
This recipe I had originally developed not long after my initial diagnosis of celiac disease. I was at the time following an Atkins style diet plan, and doing quite well with it. I was feeling loads better, and I was losing weight, but still wasn't 100% healthy. I was inspired to make this from a Watkins recipe that looks incredibly yummy, but of course contains all sorts of gluteny and high glycemic ingredients that I can't eat. I used to sell Watkins products, but I don't anymore since moving back to Canada.
My original modification however included artificial sweeteners that I now know to be potentially harmful to gut health. I also had originally used regular ol' Philly cream cheese and some butter, which are both perfectly good and can be substituted in this recipe, however I made it this time to take along to a pot luck Sunday brunch, where there would be a few people who are dairy intolerant, but who do ok with goat cheese. The substitute worked out quite well, and the coffee cake was well received by most people who tried it. It's not at all sweet, there is only 1/4 cup of honey, and the raspberries for sweetness, so some of the more sweet toothed in the crowd weren't entirely sold on it. Others wouldn't try it just because it was goat cheese. Their loss, because more than a few of us had more than one piece! ;)
Store any left over in the fridge.
inspired by Watkins, and my own gluten free cravings