Delicious Living
Ingredients
  • 1 package active dry yeast
  • 1 cup warm water (110-115 degrees)
  • ¼ cup + 2 tablespoons agave syrup, divided
  • ⅓ cup butter, melted
  • ⅓ cup brown sugar
  • 4 teaspoons ground cinnamon
  • 1¼ cup coarse almond meal (not fine almond flour), divided
  • 1 cup buckwheat flour
  • 1 cup tapioca flour plus more for rolling out dough
  • ½ cup garbanzo bean flour
  • 1¼ teaspoons xanthan gum
  • ½ teaspoon salt
  • 2 eggs, room temperature
  • ¼ cup vegetable or canola oil
  • 3 tablespoons sliced almonds, toasted
  • 1 tablespoon butter, melted
  • 1 teaspoon vanilla
  • ½ cup powdered sugar

Almond Cinnamon Coffee Bread

Jane Burnett, RDN | Delicious Living

If you don’t have a stand mixer, you can mix the dough by hand, but make sure you really beat it because it’s sticky and will resist. Have plenty of tapioca flour to work with the dough and to dip your utensils into to keep from sticking. A metal bench knife works well for cutting.

Directions
  1. TO MAKE AHEAD: Preheat oven to 350°. Spray a 9-inch round cake pan or a springform pan with nonstick spray; set aside.
  2. In a small bowl, sprinkle yeast over the 1 cup warm water and whisk in ¼ cup agave syrup. Set aside, allowing yeast to proof for about 30 minutes, until a bubbly sponge develops.
  3. While yeast is proofing, in a medium bowl, make filling: Combine ⅓ cup melted butter, brown sugar, cinnamon and ¼ cup almond meal; set aside. In a separate bowl, combine remaining 1 cup almond meal, buckwheat flour, 1 cup tapioca flour, garbanzo bean flour, xanthan gum and salt.
  4. When yeast mixture is ready, in the bowl of a mixer, combine yeast mixture, eggs, oil and remaining 2 tablespoons agave syrup. Add dry ingredients and beat on low for 1–2 minutes. Using a bowl scraper or spatula, scrape dough around edges into the center to make a “ball” in the bowl; let rest for 5 minutes.
  5. Cover work surface with two slightly overlapping sheets of plastic wrap. Sprinkle tapioca flour generously over plastic wrap. Place dough ball on plastic. (Note: Dough will be very sticky and difficult to work.) Sprinkle tapioca flour over top and around sides of dough. Scrape or lift the dough, and place flour-side down onto the counter.
  6. With flour-covered hands, pat out dough into an even circle. Cut dough in half with a well-floured bench knife or large knife. Place half the dough into prepared pan and pat down evenly. Break up filling into pieces and sprinkle over dough to within ¼ inch of the edge. Spread remaining half of dough over filling, pressing dough to edge of pan. Sprinkle with toasted almonds, pressing them gently into the dough. Let dough rise for 25–30 minutes.
  7. Bake bread for 25–30 minutes. Cool bread in pan on a rack for 10 minutes. Remove bread from pan and cool completely before wrapping in foil.
  8. IN THE MORNING:
  9. Preheat oven to 275°. Heat bread, wrapped in foil, for 10 minutes to warm.
  10. Meanwhile, to make icing, whisk together 1 tablespoon melted butter, vanilla and powdered sugar. Stir in 1–2 tablespoons warm water until icing reaches drizzling consistency.
  11. Unwrap bread and place on a serving platter or cake stand; drizzle with icing.

PER SERVING (1 wedge): 372 cal, 29g fat (9g mono, 5g poly, 6g sat), 56mg chol, 137mg sodium, 41g carb (4g fiber, 16g sugars), 7g protein

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