http://www.vineripenutrition.com/working-together/Cranberries made into a quick bread with walnuts and orange zest just tastes like the holidays! And I hope that this festive coffee cake which is also fodmap and gluten free has a special place on either your holiday breakfast, brunch or dessert table! And to make it all a little more festive, we had snow this morning and I went out in my gazebo and took a few pictures. We often don’t have snow before New Years, especially a big one and they only predicted a light dusting so this was an extra surprise! So now, I am snowed in!
During the holidays, you know that sometime you will need something special for breakfast and this recipe is tasty enough for everyone in the family but also can be eaten by everyone with GI issues. If you read my earlier blog post about baking with gluten free and low fodmap flours, you will remember that there is not one perfect flour to use, that it often takes a combination of flours to give all the characteristics of wheat flour used commonly in baked goods. also wanted to mention again that not every gluten free fodmap flour or recipe is low fodmap. If you have not had a chance to see it or read about this mini pumpkin bundt cake, here it is:
And if you have checked out my blog before, you will know that I often write about local food in my area but today I am writing about cranberries which are not grown where I live but hold a special place in many of our hearts during the holiday season! As a registered dietitian nutritionist here in Asheville, NC, I also can’t resist sharing the fact that cranberries provide a variety of health benefits in our diet including fiber, vitamin C, E and K. Cranberries may also be beneficial in preventing urinary tract infections, cardiovascular disease, cancer and gum disease. You can read more about cranberries in this article in Medical News Today !
Low Fodmap Cranberry Walnut Coffee Cake
This low fodmap and gluten free coffee cake makes a great breakfast or dessert. The cranberries and orange zest make it very festive for the holidays! This makes a very moist cake with a crunchy topping and a nice crunch of walnuts and pop of tart cranberry! This recipe uses flax seed instead of the eggs. You can also make vegan by using a plant based yogurt.
Makes 10-12 slices
1 cup tapioca flour
1 cup sorghum flour
8 tablespoon orange juice
3/4 cup yogurt
2 teaspoon aluminum free baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon orange zest
1/2 cup chopped walnuts
2 cups cranberries, frozen or fresh
3 tablespoon ground flax seed
3/4 cup sugar
2 tablespoon sorghum flour
1 tablespoon rolled oatmeal
1 TB tapioca flour
1/3 cup brown sugar
2 tablespoon tub Earth Balance
8 inch spring form pan
Earth Balance to grease the pan and sprinkle with tapioca flour to prevent cake from sticking
Confectioners sugar & water (glaze or sprinkle just sugar on top, I made a little glaze with orange zest & orange juice to light glaze the top)
Preheat oven to 350 degrees. Prepare spring form pan for the cake. In a small bowl make streusel by adding flour, sugar and tub margarine and mixing it until it becomes crumbly. In a large mixing bowl: add flours, sugar, baking powder, baking soda, flax meal, orange zest and salt well. In a separate smaller bowl, add yogurt, orange juice and vanilla and stir well. Add the wet ingredients into the dry ingredients and stir well. Add cranberries and walnuts. Stir well again. Add to spring form pan and add the streusel. Bake cake for 50 minutes. Check the middle with a toothpick to make sure that it comes out clean. Allow it to cool and then open the spring so you can carefully take the pan off the sides. Leave the bottom of the pan alone and place it on a decorative plate. Garnish with a few fresh or thawed frozen cranberries if desired. As you can see below, I also added a dollop of yogurt to my piece. Some of you may even want to add a little whipped cream!
I hope that you are enjoying the holiday season and this recipe will ignite some creativity to your meal planning. This is great because it can be made ahead of time. As a an Asheville registered dietitian nutritionist, I enjoy helping my clients with GI conditions feel better by learning more about the foods that they can eat to keep them symptom free. I also work with clients with many other health conditions. You can find more about my services here. I enjoy sharing tasty things to eat with family, friends and others who have found my blog! I am so glad that have stopped by! I will be posting some other real good things in the next few weeks that you can use to make your holidays bright!