(makes 10 slices)
1 cup milk of choice (240g)
1/2 cup vanilla-flavored yogurt (such as Wholesoy or Silk) (115g)
1 tbsp ground flax (5g)
1 1/2 tsp pure vanilla extract (6g)
3 tbsp coconut or veg oil (30g)
2 cups spelt flour, all-purpose, or Bob’s gf (250g)
2/3 cups xylitol or sugar (or sucanat) (130g)
4 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/16 tsp pure stevia, or 2 extra tbsp sugar (or 2 NuNaturals packets)
1 2/3 cups raspberries (230g)
1/3 cup more raspberries (50g)
optional: chocolate chips
Method
1 cup milk of choice (240g)
1/2 cup vanilla-flavored yogurt (such as Wholesoy or Silk) (115g)
1 tbsp ground flax (5g)
1 1/2 tsp pure vanilla extract (6g)
3 tbsp coconut or veg oil (30g)
2 cups spelt flour, all-purpose, or Bob’s gf (250g)
2/3 cups xylitol or sugar (or sucanat) (130g)
4 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/16 tsp pure stevia, or 2 extra tbsp sugar (or 2 NuNaturals packets)
1 2/3 cups raspberries (230g)
1/3 cup more raspberries (50g)
optional: chocolate chips
Method
- Preheat oven to 350 F, and grease a 9 1/2-in springform pan.
- Combine first 5 ingredients (yes, the flax too) and whisk.
- Set aside. In a separate, large measuring bowl, combine all remaining ingredients except the final 1/3 cup raspberries, and stir well. Pour wet into dry and stir until evenly combined (don’t overmix).
- Pour into the prepared pan, then sprinkle the remaining berries on top.
- Bake 1 hour, or until a toothpick inserted in the center comes out relatively clean.
- Cool the healthy raspberry coffee cake in pan on a wire rack, 15 minutes, then remove the sides of the pan.
