This is a delicious, not-too-sweet, fruity, moist, gluten free loaf, touched by cinnamon & reminiscent of gluten based coffee cakes!
Enjoy with your favorite warm beverage...
Raspberry Sour Cream Coffee Cake Loaf w/ Cinnamon Crumble Topping (Gluten Free)
1 /2 cup chocolate hazelnut milk, 1/2 cup unsweetened vanilla
almond milk (can replace these with any non-dairy or dairy milk)
1/2 cup sour cream
1 tbs ground flax seed
2 tsp vanilla extract
3 tbs coconut oil, melted
1 cup all purpose gluten free flour (I use Bob's Red Mill)
1 cup brown rice flour (I use Bob's Red Mill)
2/3 cups coconut sugar (any granulated sweetener will work)
4 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1 2/3 cups raspberries (I used frozen)
1/3 cup raspberries
4 tbs butter
1/2 cup all purpose gluten free flour
1/3 cup coconut sugar
2 tsp ground cinnamon
(Mix with fingers until an even crumble forms.)
Preheat oven to 350°F. Grease a loaf pan with coconut oil, set aside.
In a large mixing bowl, combine milk, sour cream, flax seed, vanilla extract & coconut oil. Whisk well. Set aside.
In a separate, large mixing bowl, combine all remaining ingredients except your topping ingredients, and mix well.
Pour your wet ingredients into dry ingredients, and stir until just combined.
Pour into your greased loaf pan.
Sprinkle raspberries on top, followed by the cinnamon crumble.
Bake 1 hour, 20 minutes or until a toothpick inserted in the center comes out clean & the loaf seems solid.
Cool the loaf in the pan, then transfer to wire rack to cool completely.
Slice, and enjoy!