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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 150.8
  • Total Fat: 4.6 g
  • Cholesterol: 0.1 mg
  • Sodium: 119.6 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 2.1 g
  • Protein: 1.9 g

View full nutritional breakdown of coffee cake, whole wheat calories by ingredient
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coffee cake, whole wheat

Submitted by: SMBRYCE1

Introduction

EGG FREE! (I'm allergic to eggs so you'll notice since I discovered this all my recipes are egg free) In this recipe I used guar gum mixed with olive oil to replace the egg

You can replace with your favorite berries, and you may want to use more, we only had a 1/2 cup of blueberries available today and I really wanted to have blueberries on my coffee cake. I found that whole wheat flour can be very heavy so I use a 1/4 cup brown rice flour mixed in which lightens things up a bit
EGG FREE! (I'm allergic to eggs so you'll notice since I discovered this all my recipes are egg free) In this recipe I used guar gum mixed with olive oil to replace the egg

You can replace with your favorite berries, and you may want to use more, we only had a 1/2 cup of blueberries available today and I really wanted to have blueberries on my coffee cake. I found that whole wheat flour can be very heavy so I use a 1/4 cup brown rice flour mixed in which lightens things up a bit

Number of Servings: 12

Ingredients

    *Whole Wheat Flour, 1 cup (remove)
    Rice flour, brown, .25 cup (remove)
    Brown Sugar, .25 cup, packed (remove)
    Baking Powder, .5 tsp (remove)
    *Agave Nectar, Organic Blue Agave, Light, 6 tbsp (remove)
    Baking Soda, .5 tsp (remove)
    Salt, .12 tsp (remove)
    *Canola Oil, 3 tbsp (remove)
    *Mountain High Fat Free All Natural Yoghurt - Plain, .25 cup (remove)
    *C2O Pure Coconut Water, 2 oz (remove)
    1 tbspn guar gum
    Brummel & Brown, Original Spread made with Yogurt, 1 Tbsp, 2 serving (remove)
    Brown Sugar, 6 tsp packed (remove)
    *Whole Wheat Flour, 0.062 cup (remove)
    Blueberries, fresh, .5 cup (remove)

Directions

Mix 1 cup whole wheat flour, 1/4 cup brown rice flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/8 teaspoon salt, and 1 tablespoon guar (or xanthum) gum in large bowl

Mix 6 tablespoons agave nectar, 3 tablespoons cooking oil, 1/4 cup plain nonfat yogurt, and 2 oz pure coconut water in a medium bowl

Mix together the dry and wet ingrediants then pour into a 9 inch silicon bread mold and sprinkle blueberries on top

In a small bowl mix 2 tablespoons margarine with 2 tablespoons packed brown sugar and one tablespoon whole wheat flour then sprinkle the mix over the top and bake for 30 to 35 minutes at 350 degrees

You know it's finished when a toothpick inserted at the center comes out clean

Number of Servings: 12

Recipe submitted by SparkPeople user SMBRYCE1.






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