December 12, 2007
One of the wonderful things about the holidays is that we always have an abundance of good food to share together. From candy to stuffing, vibrant greens to winter fruits, I try to cook ahead so we have a variety of foods to eat without spending a lot of our family time in the kitchen.
My husband and I used to enjoy having coffee cakes for breakfast on weekends. On Saturday's after sleeping late, we get up and share a cup of coffee and some coffee cake while we read the paper. Then we decide what we were going to do for the day. After our son was born, we had to start taking turns on who got to sleep in on Saturday. When our daughter was born, neither one got to sleep in late, instead there was the late morning nap. Now that the kids are older, they have joined my husband in the Saturday morning sleep in, while the Sheltie and I share the early morning together. She to protect her house and yard from any sleepy eyed jogger going by and I to have a cup of hot spiced Rooibos tea and a slice to warm coffee cake.
This recipe is a gluten free adaptation of the French Chocolate Coffee Cake from Better Homes and Garden's Homemade Bread Cook Book. I used to make this recipe in my gluten eating days and I wanted to have a chance to enjoy it again for the holidays. This recipe is also part of the Holiday Blogging Event for Christmas, Hanukkah and Kwanzaa that is being hosted by the lovely Sally at Aprovechar.
1/2 cup brown rice flour
1/2 cup chestnut flour*
1/2 cup sweet rice flour
1/2 cup arrowroot starch
2 Tb chia seed meal**
2 pkg. dry active yeast
6 Tb cane sugar
5 Tb water
4 Tb vegetable shortening
2 Tb + 1 1/2 tsp gf oat milk***
1/4 tsp sea salt
2 eggs, beaten
6 Tb semi sweet chocolate chips
2 Tb + 1 1/2 tsp gf oat milk**
1 Tb cane sugar
1/4 tsp ground cinnamon
1 Tb brown rice flour
1 Tb chestnut flour
2 Tb butter, softened
2 Tb chopped pecans
1/2 tsp ground cinnamon
Equipment Needed: 7" Angel Food Pan (mine is made by Wilton)
1. In a large mixing bowl, dump in the flours and the yeast. Stir together.
2. In a small sauce pan warm the sugar, water, butter oat milk and salt until the temperature is between 110 degrees Fahrenheit and 115 degrees Fahrenheit. Stir constantly to melt the butter. If the temperature rises above 115 degrees allow it to cool to 115 degrees at the highest before adding it to the bowl with the flour and yeast.
3. Pour the liquid mixture into the bowl with the flour and yeast, then dump in the beaten eggs. Stir until it makes a soft dough. Cover and allow to rise for 1 1/2 to 2 hours or until doubled. While the dough is rising make the topping and the chocolate filling.
4. In a small saucepan, dump in the chocolate chips, oat milk, sugar and cinnamon. Stirring constantly, warm the mixture until the chocolate chips melt and then allow to cool. While the chocolate filling is cooling and the bread dough is rising, make the topping.
5. In a small bowl, dump in the flours, sugar, butter, and cinnamon. Using a spoon or fork cut or press in the butter until it is mixed well with the flour, sugar and cinnamon. Pour in the chopped nuts and stir together. Set aside.
Putting It Together
6. Line a 7 inch angel food pan with parchment paper. Pour half of the bread dough into the angel food pan. Using a spatula or spoon, spread the dough around until it covers the bottom of the pan.
7. Spoon the chocolate filling over the bread dough in the pan. Then pour the rest of the bread dough on top of the chocolate filling. Use a spatula or spoon to spread the bread dough evenly over the top of the pan.
8. Sprinkle the topping over the top of the bread dough. Set in a warm place to rise for 1 1/2 hours or until doubled.
9. Bake at 350 degrees Fahrenheit for 30 to 40 minutes or until a pick comes out clean. Allow to cool before removing from the pan.
What did my family think of the chestnut coffee cake with chocolate filling? My children preferred the chocolate filling, but not the bread. My husband and I though it was delightful, and tasted the best when it was served warm. It reminded us both of the Chocolate Babka's that we used to get from Whole Foods.
* Chestnut Flour: I purchased my chestnut flour from Whole Foods, but you can also find it at Glutenfree.com. It's made by Dowd & Rogers.
** Chia Seed Meal: I purchased my chia seeds from Native Seeds/SEARCH. I ground them in my Braun coffee grinder that I use only to grind spices. Chia seed meal will act as a gluten free binder just like chia seed gel (made with chia seed and water).
*** Oat Milk: I used 1/2 cup of cooked certified gluten free oats, 1 Tb agave syrup and 2 cups of water. Dump the oats into your food processor and pulse until finely chopped. Then add the agave syrup and pulse. Pour in the water and pulse to blend. Be careful not to pulse too long as the water might/will leak out from under the lid of your food processor and onto the counter. Store oat milk in the refrigerator.