This recipe recreates the taste of a family holiday favorite without grain, dairy, or nuts. Technically paleo, though probably not suitable for people who want a low-carb treat.
- 3/4 cup warm water
- 1 tablespoon honey
- 2 packages yeast (each one 1/4 ounce)
- 3 tablespoons coconut oil, melted
- 2 eggs
- 2 teaspoons powdered gelatin
- 3/4 cup tapioca flour
- 3/4 cup potato starch
- 1/4 cup coconut flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup of dried apricots, chopped
- 1/3 cup of dried cranberries
- 1/3 cup of raisins
- Combine water and honey in a small bowl or large glass measuring cup. Sprinkle yeast over top and allow to bloom for several minutes while you gather your other ingredients.
- Melt coconut oil and and add to yeast mixture. Add eggs and powdered gelatin, whisking vigorously to combine.
- In a large bowl, whisk together the tapioca flour, potato starch, coconut flour, baking powder, and salt. Add the wet ingredients and whisk thoroughly, making sure their are no lumps.
- Place a kitchen towel over the bowl and let it rise in a warm, draft-free area for 1 hour.
- Grease a 1.5 quart loaf pan and pour about 1/3 of the dough into the bottom of the pan.
- Sprinkle half the dried fruit on top of the dough in the pan, then spread another 1/3 of the dough and sprinkle the rest of the dried fruit on top of that. Spread the remaining dough on top of the dried fruit.
- Preheat oven to 375 degrees and allow the completed coffee cake to rise for about 30 minutes.
- Bake until the cake is lightly browned, about 35-45 minutes.
- Allow to cool in the pan for about 10 minutes, then run a knife around the edge and carefully invert the pan to release.
- This is best eaten right away, so slice and serve warm.
- Prep Time: 2 hours
- Cook Time: 40 mins
- Category: baked good
- Cuisine: American