Sunbutter coffee cake

I know, I know. I already have a sunbutter coffee cake recipe. But this one is pure, unadulterated sunbutter love. No sharing the stage with happy bananas. And not from a mix. From scratch goodness. In a way that only homemade can be.

When making this recipe, my goal was to produce a texture that was completely lacking the ultra moist crumb that my recipes generally have. The texture that always strikes my husband as 'gummy'. Focus on texture.

OK. One more thing. I wanted to lower the sugar content. Most of the recipes online call for one or more cups of sugar. That's a lot of sugar to start the day. And now that I'm trying to switch to organic sugar... using a whole cup of that sandy gold in one recipe...wow. You know what I'm talking about. Cut the sugar, for your health and that of your bank account.

As sunbutter is a natural humectant, I decided to use less starch in the recipe. I chose flax eggs and hemp milk because they both have a slightly nutty flavor that I thought would compliment the sunbutter.

The result? Big success. This was by far the best texture I have yet created. Not a hint of gluten free here. No gum, no grit, no give away gluten free tip offs. It was fantastic.

Of course, it also led my husband to discover that while he likes sunbutter raw, he does not like it cooked. Go figure.

But I would be happy to share my happy success with you, and you can in turn share it with your family. My kiddos cut their coffee cake open and spread it with jelly for a classic flavor combination that they devoured.

Sunbutter Coffee Cake

1/2 c sunbutter
1/4 c spectrum organic shortening, softened (or your butter substitute of choice)
3/4 c brown sugar
2 flax eggs (2 Tbsp flax meal mixed with 4 Tbsp warm water)
1 tsp vanilla
3/4 c sorghum flour
1/2 c buckwheat
1/2 c millet flour (plus 1Tbsp. I accidentally added 1/4 c extra, but scooped most of it out!)
1/4 c potato starch
1 tsp xanthan
2 tsp baking powder
1/2 tsp sea salt
1/2 tsp baking soda
1/2 tsp cinnamon (optional)
1 c hemp milk (or your milk of choice)
3 Tbsp raw sugar (for decoration- optional)

Preheat oven to 375. Mix the flax eggs in a small bowl and set aside to gel. Combine sunbutter and specturm in a large bowl and mix well. Add sugar and beat well. Add flax eggs and vanilla and beat until fluffy. In a separate bowl whisk together dry ingredients. Add to sunbutter mixture alternately with milk. Pour into prepared 9x13 and sprinkle with raw sugar. Bake 35 minutes. Enjoy.