Low-FODMAP Coffee Cake
Make this low-FODMAP version of a classic coffee cake and enjoy it with a cup of coffee.
Serves: 9Hands-on: 20 minutesTotal: 40 minutesDifficulty: Easy
- 1 cup turbinado sugar, divided
- 2 1⁄4 cups oat flour, divided
- 1 tsp. ground cinnamon
- 2 Tbsp. softened butter, divided
- 1⁄4 cup chopped walnuts
- 1⁄4 cup coconut flour
- 1 tsp. gluten-free baking powder
- 1⁄2 tsp. baking soda
- 1⁄8 tsp. sea salt
- 2 Tbsp. unrefined coconut oil, softened
- 1 large egg
- 3⁄4 cup lactose-free milk
- 1⁄4 cup lactose-free plain yogurt
- 1 tsp. white wine vinegar
- Preheat oven to 350°F. Grease an 8-by-8-inch baking pan with parchment paper and spray with coconut oil spray.
- Process 1⁄4 cup sugar in a coffee grinder until powdered. Pour into a medium bowl. Stir in 1⁄4 cup oat flour and cinnamon. Using your hands, work in 1 tablespoon butter until medium clumps form alongside smaller ones. Stir in walnuts. Set aside.
- In a large bowl, combine remaining oat flour, coconut flour, baking powder, baking soda, and salt.
- In a mixer, cream remaining 3⁄4 cup sugar with 1 tablespoon butter and coconut oil. Add egg, milk, yogurt, and vinegar. Stir in flour mixture. Do not overmix.
- Pour batter into prepared baking dish. Sprinkle topping evenly over batter. Bake 20 minutes, or until topping begins to brown and a toothpick inserted and removed from cake’s center remains clean.