first purchase with us!
We love breakfast! Brunch too. Sometimes it’s an egg and toast morning and sometimes it’s a pastry and coffee kind of morning. Either way, there’s always coffee and something delicious to go with it. Today it’s all about that perfect gluten-free coffee cake that you need in your life, stat!
This is one of those recipes your crew will say WOW when you tell them it’s gluten-free. I call that WINNING!
Load up on Wildly Organic favorites:
- Almond Flour — Almond flour is a popular alternative to wheat flour due to its subtly sweet taste, high nutrition content, and low-carb attributes. It’s a favorite in our house!
- Coconut Flour — It’s uniquely different from wheat flour alternatives. It might be one of the most versatile flours. When baking with coconut flour cookies, muffins, and bread, etc. tend to stay moist and maintain their delicate flavor, all without being overpowered by the flavor of coconut.
- Coconut Sugar — A light brown all-natural sweetener that tastes a bit like brown sugar. Most people use it as a replacement for white, refined sugar, brown sugar, and muscovado sugar in their recipes. You’ll love switching to coconut sugar!
- Himalayan Pink Salt — Still using table salt? Think about trying this pure, hand-mined salt found naturally occurring deep inside the pristine Himalayan Mountains of northern Pakistan.
Wow your family or friends, with Sunday brunch and this berry-filled mini coffee cake recipe.