One of my favorite breakfasts to make for holidays like today is coffee cake. Why? Well, because sometimes I need a holiday from the kitchen too! I love being able to prepare a great tasting coffee cake the day before I want to use it and waking up to a homemade treat for breakfast that requires no additional prep or dishes for me. Hooray, Labor Day!
Thanks to our new gluten and dairy free lifestyle I was in the market for a new coffee cake recipe. I have to admit that I was a little worried because we all really liked my old recipe and sometimes change is a little scary. I poured through all of my favorite blogs and I found a few versions that sounded pretty good, but none of them really inspired me until I visited Love and Lemons. There it was, a gluten and dairy free coffee cake that had the potential to fill the void left by our exclusion of wheat and dairy and bring back my holiday morning tradition.
I started gathering ingredients from around the kitchen and was disappointed to find that I was missing a key ingredient for the coffee cake, oat flour! I am pretty sure that I have every gluten-free flour imaginable at this point except for the one I needed. Thoroughly frustrated I sat back down at my computer and started searching, again! After about 20 minutes I had an epiphany of sorts. I had gluten-free oats in the pantry…could I make my own oat flour? Turns out you can and the only recipe that has ever been any simpler is Epicurious’ recipe for boiled water.
So here it is, probably the easiest recipe I will ever write and a link to our new favorite coffee cake. This morning we sat down with a cup of coffee and a generous slice of yummy homemade coffee cake. We watched the Money Pit in our PJ’s and I may, or may not have even gone back to bed for another half hour. The perfect Labor Day morning and a truly amazing gluten and dairy free coffee cake. Way to go Love and Lemons for saving our Labor Day!
Homemade Gluten-Free Oat Flour
Makes approximately 2 1/2 cups of flour.
3 cups of gluten-free oats, old-fashioned or quick cooking is fine.
Put all of the oats in a blender and blend until smooth like flour. Scraping the sides down every minute or so. This should take 5-6 minutes to achieve desired consistency. Store in an airtight container for up to 3 months.
*The oats that I link to in our Amazon store is a bulk purchase, perfect if you use it as much as we do. You can find Bob’s Red Mill products at Whole Foods or if you have a Trader Joe’s near you they have a big bag of gluten-free oats for only $4.
Photo by Love and Lemons