Coffee Cake with Sourdough, THM, XO

This is a lovely breakfast cake or coffee cake….no fermentation needed. Just have fresh happy starter available. Mix, bake and eat!

Ingredients:

1 cup oat flour

1/4 cup coconut flour

1/2 cup or more THM Gentle Sweet ( or your favorite sweetener)

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

5 tbsp soft butter

2 cups freshly fed sourdough starter

1 egg

2 tsp vanilla

2 tbsp heavy whipping cream

1/2 tsp salt

Optional Topping: cinnamon/Gentle Sweet powder sprinkled on top

Directions:

Preheat the oven to 375. Mix all the ingredients and put in a greased 9×13 pan. Top with the cinnamon sprinkle. Bake 30 minutes at 375 or till toothpick inserted in the center comes out clean.

Variations: Apple coffee cake: Shred 4 apples and add 1 tsp cinnamon, 2 tbsp Gentle Sweet, 1 cup pecans and a tbsp of coconut flour to the apples. Put half of the coffee cake dough in a 9×13 buttered baking pan. Add half of the apple mixture, then repeat the two layers. Bake 40 minutes or till done. So good!

SOURDOUGH CRASH COURSE: Sourdough can be added to a lot of baked goods. Think of it this way, it’s flour in a wet form, that’s easier on our digestive system then regular flour. Baked goods made with sourdough, don’t spike your blood sugar, like other baked goods. Sourdough is made by obtaining a starter, then feeding it unbleached flour and water on a daily or twice daily basis. There’s several ways to get the starter. One, find a local friend who has a starter. Two, get a free starter from Oregon Trail Sourdough. Send them a stamped, self addressed envelope with a request for sourdough starter. They will mail it to you in a dehydrated form, with directions to activate it. It’s a great quality starter. Third, and my least favorite method, is making your own. Once you have the starter, keep it on your counter and feed it at least once a day. I prefer to feed it several times a day, so it’s not sour at all. After an hour or two of feeding, it becomes bubbly and can be used, or fed, or left alone. If you don’t want to use it for a while, you can put it in the fridge and feed it once a week or so. When you get it out of the fridge, feed it several times before using it for bread or cake. How much to feed it? Feed the same amount of flour as the amount of starter you have and a little less water. You should be able to stir it with a spoon, but it should not be runny.