Wednesday, February 29, 2012

Raspberry-Orange Swirl Coffee Cake

Raspberry-Orange Swirl Coffee Cake
1 C Almond Flour
1/2 C Arrowroot Flour
1/2 C Coconut Flour
1/2 C Flax Seed Meal
1 tsp Baking Soda
1/2 tsp Salt
1/2 C Fresh Squeezed Orange Juice
1/2 C Coconut Milk
3 Eggs
1/4 C Raw Honey
2 Tsp Vanilla

6 oz Frozen Thawed Raspberries
1/4 C Expeller Pressed Coconut Oil

Preheat oven to 350.
 In a large bowl, combine dry ingredients.
In a separate bowl combine remaining ingredients except swirl ingredients.
 Pour wet ingredients into dry and stir to combine.
 In a 9 inch round melt coconut oil in the heating oven. (This will grease the dish while melting the oil for the swirl.)
 Pour coconut oil out of the baking dish into a measuring dish. Pour cake batter into greased baking dish.
 Add 1/4 C melted coconut oil into the thawed raspberries and combine.  Pour swirl on top in lines.
Using a butter knife, swirl raspberry through the batter.
Place in preheated oven and bake for 35-40 minutes.
Remove and eat warm or allow it to cool. Enjoy!

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