Apple Cinnamon Coffee Cake – Gluten Free

Oh yes.  Fall is here.

That of course means more baked yummies. And recipes that call for apples.

This wonderful Apple Cinnamon Coffee Cake definitely fits the season, and is delicious.

You’ll Need:

– 3 tbsps water
– 1 tbsp ground flax seed
Note: Soaked flaxseed acts just as similarly as an egg when used, and adds omega-3’s and fiber to the cake (we celiacs need our fiber!).  Otherwise, substitute one egg.

– 1 cup brown rice flour
– 3/4 cup sorghum
– 1 & 1/4 cup skinned and chopped apple
– 1 cup brown sugar
– 2 tsp baking powder
– 1 tsp baking soda
– 1/4 cup olive oil
– 1/2 water (or milk)
– dash cinnamon

Topping:
– cinnamon
– brown sugar

To Start:

– Preheat oven to 375 degrees
– If using the flaxseed rather than an egg, add the flaxseed into the 3 tbsps of water in a small separate bowl and let it sit and thicken 5-10 mins.
– In another bowl, mix the flour, sugar, cinnamon, baking powder and soda.
– Add the oil and thickened flaxseed oil (or egg), apple pieces, and mix while adding the water.
– Pour mix into 8-inch square baking pan and bake for 20 minutes or until it’s golden brown on top
– When it’s golden, take it out and add the sugar and cinnamon topping as a nice coating, then put it back into the oven for another 10 mins, or until an inserted toothpick comes up clean.

This baby won’t last long.  Ours lasted 2 days.  ;)

(thanks to glutenfreehomemaker, vegetarianmama and simplysugarandglutenfree for the feature!)