These are the ramblings of a self-described wheat, grain and gluten-free “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and rediscovered real, whole fresh foods again and effortlessly lost 65+ pounds. Join me in my wheat, grain and gluten-free journey. See how easy it is to enjoy grain free gourmet, one meal at a time! Welcome to my blog. Enjoy!
This evening we had leftovers for dinner -- we have a ton left from both the roast I made in the crock pot Monday night as well as the stuffed peppers and mushrooms I made last night. Rather than completely take the night off from cooking -- I decided to do a little baking instead! I have wanted to make a coffee cake for a while now...so I decided that tonight would be the night! I wanted it to be "not too sweet"... I wanted a "crumbly streusel-type topping"...I wanted it to "include nuts and chocolate"....and I wanted it to be "fragrant" too! Usually cinnamon takes care of the fragrance part of most coffee cakes...but I wanted something even more fragrant this time. I decided that cardamom would be the perfect "fragrance" as well as flavor for my coffee cake...so I made Cardamom Streusel Coffee Cake! I added some fresh orange zest and extract to the cake and topped the streusel topping with chopped Green & Black's 85% chocolate bar. So...what's not to love here??? I didn't start baking until 8:00 tonight....so I am making a late post this evening because I wanted to taste a piece with a cup of coffee so I could "review" it for you. One word....awesomely awesome (I lied...that's two words). It is moist, tender, light, fragrant, flavorful and just really hits the spot with a cup of coffee. It isn't overly sweet and the smell of orange, chocolate and cardamom is heavenly. It provides a good dose of aromatherapy too while you eat it -- so, it even makes you FEEL awesome too! :-) Alright...enough of the awesome stuff -- it really is good. I snapped a couple photos below as well as the recipe. Enjoy!
2 ounces 85% cacao chocolate
bar, chopped (approximately 1/2 of a 3.5 oz. bar)
to 375 degrees F. Lightly grease or
spray a 9-inch square baking pan with butter or oil. In a small bowl or cup, mix ½ cup water with 1
tablespoon instant coffee powder until dissolved and set aside.
In a large
mixing bowl, combine almond flour, Swerve (or other sweetener), baking powder,
baking soda, salt, 1-¼ teaspoon cardamom, 1-½ teaspoon orange zest; and whisk
to break up any lumps.
In a medium
bowl, whisk together eggs, melted butter, buttermilk, ½ cup of water that was mixed
with 1 tablespoon instant coffee powder, vanilla extract and orange
extract. Pour into the large bowl with flour
mixture and stir with whisk, just until combined. Pour batter into the prepared baking pan.
Topping: In a small
to medium sized bowl, add almond flour, Swerve (or other sweetener), 1 teaspoon
orange zest, cocoa powder, ½ teaspoon cardamom, and mix until blended. Cut 4 tablespoons butter into the dry mixture
using a pastry cutter or dough blender, until crumbly. Stir in walnuts (the mixture will be crumbly). Spread the crumbly topping mixture over cake
batter in pan. Sprinkle chopped
chocolate bar over the top of crumbly mixture.
Bake in a 375 degree oven for 30-35 minutes or until a toothpick inserted
near the center comes out clean. Let
cool approximately 20 minutes before cutting.