Good Morning Coffee Cake



I made this recipe recently and it was very tasty. I adapted it from Sunny Cinnamon Bars from the cookbook, “Cookies for everyone” (if you follow this blog, I use this cookbook all the time). The original recipe calls for 1/2 cup unsalted sunflower seed kernels. Little Z reacts badly to sunflower oils and seeds, so I left them out. If you or your child doesn’t react to sunflower seeds, I think it would definitely be a great addition to this recipe by adding another element of texture.

1 cup applesauce
1 cup packed brown sugar
½ cup canola oil
1 Tbl sp ground cinnamon
¼ cup water
1½ cups white/brown rice flour
½ cup tapioca starch
dash of salt
2 tsp baking soda
1 cup raisins
1/2 cup sunflower seeds (optional)

Topping:
1 tsp cinnamon
¼ cup brown sugar
1 cup crushed Chex cereal(or safe granola)

Mix together dry ingredients in a bowl and wet ingredients in another. Stir in raisins. Pour into an 8×8 baking dish. Sprinkle sugar and cinnamon on top, and top with crushed Chex. Bake uncovered for 40 minutes in a 350° preheated oven.

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