Wednesday, April 3, 2013

Faux Entemann's Cream Cheese Coffee Cake

*WARNING - this is not a neccessarily "healthy" dessert *

I don't think I've mentioned it before,
but my hubby is now gluten free for health reasons of his own.
He can have dairy and sugar
so I try to bake things he loves 
even if  I can't eat them.
This is one of those recipes.
Sometimes we sit together and reminisce
the things we used to enjoy eating.....
He mentioned the cream cheese and jam coffee cake
that we used to buy that was made by Entemanns.
So I decided as a surprise for him
I'd try to re-create it, gluten free style.
This is what I came up with :)

And according to my hubby and my son,
Entemann's ain't got nuthin' on this baby! :)

"Faux" Entemann's

For the "cheesecake" topping:
1 - 8oz block cream cheese, softened
1/4 - cup organic sugar
1 - large cage free organic egg

For the strussel topping:
2 - Tblsp butter
6 - Tblsp organic sugar
1 - Tblsp coconut flour

For the jam swirl:
1/4 to 1/2 cup jam of choice - depending on taste

For the cake:
1/4 -tsp baking soda
1/4 -tsp sea salt
4 - large cage free organic eggs
1/3 - cup canned organic coconut milk
1/2 - cup grade B maple syrup
1 - tsp g/f vanilla extract
1/2 - cup coconut flour

Using a hand held mixer, blend cream cheese, sugar and egg until smooth and set aside. 
Next, start on the cake. Mix first 6 cake ingredients (except the coconut flour) with a wisk until smooth and well incorporated. Then add the coconut flour and continue to wisk until a smooth batter forms. Pour into a 9 x 9 square cake pan, sprayed with coconut oil or olive oil. 
Drop tablespoons of the cream cheese mixture evenly over the top of the cake batter. Using the back of your spoon, smooth the cream cheese mixture. It won't be perfectly smooth or cover the entire top of the cake and that is just fine.
Heat the jam either in the microwave or stovetop until it can be poured and then pour it over the top of the cheesecake mixture.
Prepare the strussel topping. In a small bowl using a pastry blender or fork, mix the butter, sugar and coconut flour until crumbly. Sprinkle it over the top of the cake.

Bake at 350 degrees for 45 minutes. Allow to cool and then place in the refrigerator for a few hours to set the cream cheese. Keep refrigerated. Enjoy :)

3 Bean Goodness :)

With warmer weather on it's way
I thought I'd share a new family favorite.
It's great for bar-b ques or to take along on a picnic :)
This is so tastey and it just gets better
the longer it "sits".
You can make it ahead of time
and it's super fast and delish!

Three Bean Salad

1 - 15oz can Organic cannellini beans, rinsed and drained
1 - 15oz can Organic kidney beans, rinsed and drained
1 - 15oz can Organic garbanzo beans, rinsed and drained
2 - stalks organic celery chopped fine
1/2 - red onion chopped fine
1 - cup fresh flat-leaf parsley chopped fine
1 - Tblsp fresh rosemary chopped fine
1/3 - cup Braggs apple cider vinegar
1/3 - cup Coconut Crystals 
1/4 - cup Extra virgin olive oil
1 1/2 -tsp sea salt
1/2 -tsp ground black pepper

I dump all 3 cans of beans into a colander and rinse them thoroughly  Transfer them to a large bowl and add the remaining ingredients and mix well. Chill in the refrigerator for several hours or overnight to allow the beans to soak in the flavors.