Gluten-Free Cowboy Bread
This from scratch coffee cake recipe is easy to make and perfect for special breakfasts like holidays and birthdays. My mom has made this my entire life and we always have it when company is in town and we need sweet cinnamon goodness to share! Use gluten free flour, refined sugar free coconut sugar, plant based butter, and dairy free almond milk to make this just a little more healthy. The original recipe (filled with gluten! ha!) is also included.
Servings: 4 people
Calories: 400kcal
Cost: $5.00
Equipment
- whisk
- spatula
Ingredients
Batter
- 1/2 cup coconut sugar (This is a great brand to use.)
- 4 Tbsp plant based butter, melted
- 3/4 cup almond milk
- 3 eggs
- 1 tsp vanilla extract
- 1 2/3 cups gluten-free flour (I used this brand.)
- 1 Tbsp baking powder
- 1 tsp cinnamon
- pinch of salt
Topping
- 1/2 cup coconut sugar
- 3 Tbsp plant based butter, melted
- 2 tsp water
- 1 tsp cinnamon
- 1/2 tsp vanilla
Instructions
- Preheat oven to 375F. Spray an 8x8 pan with non-stick cooking spray.
- In a medium sized bowl, whisk together coconut sugar, melted butter, almond milk, eggs, and vanilla extract.
- Next, gently mix in gluten-free flour, baking powder, cinnamon, and salt. Pour batter into greased pan.
- Mix together topping ingredients and pour or drop by spoonfuls over the pan of batter. Take a knife and swirl it through the batter (not too much!) to create a marbled effect. <---This is what makes the pockets of sugary deliciousness within the bread.
- Bake at 375F for 40-45 min or until toothpick inserted comes out clean. Allow to cool for 15 minutes and serve topped with butter!
Nutrition
Calories: 400kcal