I found this recipe in Simply Gluten Free, and had to share it (and a link to the magazine) with you. I’m sorry I don’t have time to type it out, but I highly recommend this magazine, even if you are not gluten free. It has tons of ideas on eating healthy, avoiding allergens, and you can always replace the GF flour with regular flour.
The publishers of this magazine also include sections with Paleo recipes. Although I’m not a big fan of how much animal protein/fat is consumed on a Paleo diet, I love how they bake. They use healthier, less processed sweeteners, and the recipes, even for breads and cookies, are grain free. Grain free means they are much lower on the Glycemic Index, and generally much healthier. They use coconut or nut flours, which are expensive, but you only use a little bit, and they bring lots of extra fiber, healthy fats, minerals, and other nutrients to the table. Stock up on eggs if you’re gonna start baking this way!!!
When I bit into this cake I had to remind myself that it was healthy, because it tasted so good! It does call for maple syrup, which is high in sugar, but I replaced most of that with agave and xylitol to make it diabetic friendly. (On a side note, I don’t think I’m diabetic anymore…sugars are actually too low…chiropractor says to keep eating healthy and it will balance out). The only fat in the recipe comes from 4 eggs and a little in the streusel topping! If you don’t have coconut flour you can substitute with bean flour, or whatever flour you do have. I don’t know if almond flour would work, because it may change the consistency too much.
I think this recipe would be a great addition to your Thanksgiving dessert table, especially if you make enough cranberry sauce to outlast the main meal and serve it with! You can find my recipe for a healthier cranberry sauce under “Thanksgiving Menu.”
Here’s a link to Simply Gluten Free. I couldn’t find the recipe on their website, but you can either order the magazine online, or buy it at Sprouts. The recipe is called “Gingerbread Streusel Cake with Dried Fruits,” and it’s on page 114 of the current Nov/Dec issue. This magazine is worth every penny! It also includes nutrition education.