Because it’s Monday. Because it’s just about summertime. Because we like fruit with our breakfast. Because we’re grown and we can do what we want… we get to drink lots of coffee and eat lots of cake for breakfast.
Blueberries, oats, and pure maple syrup make anything breakfast so… CAKE it is!
I’ve been experimenting a lot with gluten-free baking lately. I’m sure you’ve noticed. It’s possible you have a question mark in your mind about it. Well… I want to learn how to bake without wheat. Baking is such a science and I know how wheat flour interacts with leavening and liquid. Gluten-free flours are a whole different science. I want to know that I can still make fluffy cakes and flakey biscuits in the absence of wheat. So far I’ve had some major fails and happy triumphs. This is one of the triumphs.
Eventually I’m going to try making my own gluten-free flour blend to use in my kitchen but I’m still getting my footing. Right now I use King Arthur Flour’s Gluten-Free Flour and I’m going to give Gluten-Free Girl and the Chef’s All-Purpose Flour Blend. They know what’s what!
If you’re hoping for more gluten-FULL coffee cake recipes, here’s your jam:
• Pear Crumble Coffee Cake. You might not be in the mood for pears, but I think strawberries would also be mega!
• Coffee Coffee Cake Muffins. I mean… let’s make our cake taste like coffee!
• Brown Butter Blueberry Muffins. These really are THE BEST!