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peach coffee cake with hazelnut streusel

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Ingredients: 

GF Flour Blend:
3/4 C. sorghum flour
1/4 C. teff flour
1/2 C. amaranth flour
1 1/2 C. potato starch
1 C. tapioca starch
whisk all ingredients together. Store leftovers in an airtight container in the fridge.
***Note: If you aren't interested in buying a bunch of different flours or don't have a variety of GF flours available to you, just use 1 1/2 C. of sorghum flour in place of the first 3 ingredients in this flour blend. I felt like adding some whole grain goodness to my recipe, hence the teff and amaranth.

Coffee Cake:
1 C. GF flour blend (see above)
1/2 C. brown sugar, packed
3/4 C. almond meal
1/2 C. tapioca starch
2 tsp. baking powder
1 tsp. xanthan gum
1 tsp. pumpkin pie spice
1/2 tsp. salt
2 flex eggs, lightly beaten
1/4 C. + 1 T. coconut oil, melted
2 tsp. vanilla
1/2 tsp. almond extract
6-7 T. almond milk (or other non-dairy milk)
3 medium peaches, half sliced and half diced into 1/2-inch pieces

Topping:
1/4 C. + 1 T. brown sugar
1/4 C. sorghum flour
1/4 C. coconut oil, melted
3 T. chopped hazelnuts
1 tsp. pumpkin pie spice


 

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