A favorite at the farm, often varying the fresh fruit depending upon the season (pears are nice too). We like to serve this with some sort of egg or tofu scramble (for the vegan foodies). The original recipe came from Rachel, our amazing kitchen mama, who keeps us very (did I say very?) well nourished during our retreats and trainings.
1 c GF All Purpose Flour (I used Bob's 1:1)
1/2 c Almond flour (I like Honeyville)
1/3 c Coconut flour
1/4 t Xanthan gum
1/2 t Salt
7/8 c Maple syrup
1 t vanilla extract
1/2 t almond extract
1/3 c Coconut milk (I have made it with both the canned "culinary" cm and the carton "beverage" type, and both worked fine
1/3 c Sunflower or grapeseed oil (or other nut/seed oil of choice)
2 c Pitted Pie Cherries (original recipe called for blueberries, but any berry-- or diced peaches, or other juicy fruit would work. Next time I will probably try it with blackberries)
1/3 c GF AP flour
1/3 c Almond flour or almond meal
1/3 c Date sugar
Pinch of Salt
Spices to taste (go easy to let the flavor of the fruit shine through, but ground ginger is nice in moderation, and a bit of cinnamon is also good)
1/3 c Coconut oil (melted)
1/2 c Sliced almonds
Coat an 8"x8" pan with coconut oil or line with parchment paper, and preheat oven to 350 F.
Combine dry ingredients for batter well, whisking or sifting to eliminate coconut flour clumps.
Combine wet ingredients, add to dry, incorporate well without overmixing, add HALF of the fruit. Distribute remaining fruit over the top of the coffee cake.
Mix all topping ingredients except almonds well with fingers, then gently mix in almonds. Crumble topping over fruit on top of coffee cake.
Bake until cake passes the toothpick test (this took about an hour in my home oven). Let cool slightly before attempting to slice.
Note-- frozen fruit would work fine with this recipe, but will need to bake longer.