From Amy Green of Simply Sugar and Gluten-Free
Prep Time: 10 minutes
Cook Time: 2–3 hours
Serves 6–8.
Ingredients:
Crumb topping
- 1 cup walnuts
- 1 tbsp coconut oil
- 2 tbsp coconut palm sugar
- 1 tsp cinnamon
- pinch of kosher salt
Crumb cake
- 2 cups Pamela’s Baking & Pancake Mix
- 3/4 cup coconut palm sugar
- 1 tsp cinnamon
- 1 tsp orange zest
- 2/3 cup coconut oil, liquified
- 2 large eggs, at room temperature
- 1/2 cup light sour cream
- 1/2 cup plain, low-fat yogurt
- 1 tsp vanilla extract
- 1/2 cup fresh or frozen cranberries
Directions:
- Make the crumb topping: Put the walnuts, coconut oil, coconut palm sugar, cinnamon, and salt in a food processor fitted with a steel blade. Pulse several times, then process until the nuts become crumbs. Set aside.
- Make the coffee cake: Whisk together flour, coconut palm sugar, cinnamon, and orange zest.
- In a separate bowl, whisk together the liquified coconut oil, eggs, sour cream, yogurt, and vanilla extract.
- Mix the wet ingredients into the dry ingredients.
- Fold in the cranberries.
- Pour the batter into a greased, 4-quart Crockpot. Smooth the top.
- Sprinkle the crumble topping across the top of the cake and press into the batter.
- Put the lid on the Crockpot, but vent it by sticking a fork between the lid and the pot, or by placing the lid on the crockpot just slightly off-center.
- Bake on low for 2–3 hours, until a knife inserted in the center comes out with just a few moist crumbs.
- Serve warm or at room temperature.
For more gluten-free holiday recipes and tips: