This recipe, from my colleague, Kelly Bronzyna, is moist and delicious to the very last bite. I never dries out and is best kept in the fridge after the first day. I've made a few changes to it, mainly doubling the cinnamon in the topping and increasing the cooking time. All of her recipes take longer for me to bake. I think that might be because Kelly creates these recipes in a very dry climate at an altitude of above 5000 feet and I am at sea level in a very moist climate. Although her recipe indicates to bake this coffee cake for 25 minutes, it takes me 45 to 50 minutes until it is cooked all the way through. No recipe can ever be perfect because of all of the variables involved! Just check for doneness in the center of the cake after 25 minutes. Then you be the judge as to how much more time it needs.
Ingredients
2 cups
cooked
white beans
(drained well)
6 large
eggs
⅓ cups
raw honey
¼ cups
melted
coconut oil
2 teaspoons
vanilla extract
1 teaspoons
organic almond flavoring
⅓ cups
coconut flour
1½ teaspoons
baking powder
¾ teaspoons
baking soda
½ teaspoons
sea salt
2½ cups
raw walnuts
½ cups
coconut sugar
2 tablespoons
cinnamon
4 tablespoons
coconut oil
