Gluten-Free Honey-Sweetened Quinoa Coffee Cake

Indulge in a guilt-free treat with this gluten-free coffee cake made from nutritious quinoa and sweetened only with honey. The combination of almond and coconut flour adds a delightful texture, while the honey-infused topping provides the perfect touch of sweetness.

Ingredients:

• 2 cups cooked quinoa, cooled
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup coconut oil, melted
• 1/2 cup honey
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup chopped nuts walnuts or pecans
• For topping: 2 tablespoons honey, 1/4 cup chopped nuts

Instructions:

Preheat oven to 350F 175C

Grease a cake pan with coconut oil

In a large bowl, combine cooked quinoa, almond flour, coconut flour, melted coconut oil, honey, eggs, vanilla extract, baking powder, baking soda, salt, and cinnamon

Mix well until all ingredients are combined

Fold in the chopped nuts into the batter

Pour the batter into the prepared cake pan, spreading it evenly

For the topping, drizzle 2 tablespoons of honey over the batter and sprinkle with chopped nuts

Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean

Allow the coffee cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely

Slice and enjoy this delicious gluten-free, honey-sweetened quinoa coffee cake