Daniel and I have been in Playa del Carmen since Monday and we have already done lots of exploring. On Tuesday, we did some shopping and lots of walking. We left our hotel room around 11:30 am and didn’t get back until 7:30 pm. Needless to say, our feet were hurting and we needed a dip in the pool.
Yesterday, we took a day-long tour to Chichen Itza (Mayan ruins) and swam in a cenote, which is a natural sink hole that connects to underground bodies of water. If you have never heard of a cenote, Google it and then get your butt to Riviera Maya so you can check them out yourself! The cenote we went to was 150 ft. deep so the water was very dark and very cold. There were a few small black fish swimming around that are so used to humans that they barely moved out of the way when I swam past them. It was kind of scary, but so awesome. There was a place where you could jump off into the cenote and I was totally ready to do it until I got to the top and looked down. I’m not afraid of heights at all and yet I couldn’t jump. I decided to stick with my gut instead of push myself too much, even though everyone doing it looked like they were having a blast. I can’t wait to share more pics when we get back to Oaxaca, and you can also follow along on Instagram.
Before we left for our trip, I made a couple different recipes so I could share them with you while I’m away. This coffee cake turned out great on the first try (fist pump!) and was the perfect snack paired with a latte while traveling.
I used my Gluten Free Brown Sugar Apple Oat Muffins as inspiration, but used a mixture of whole wheat flour and almond meal this time. That means that the coffee cake is not gluten free, but it is filled with fiber and a great nutty texture. I always like using muscovado sugar (or sugar in the raw) for that brown sugar flavor. I kept things light with skim milk and egg whites, as well as coconut oil instead of butter.
For the crumble, I wanted to switch things up by using coconut flour and coconut oil to add a little coconut flavor. I LOVED the way the coconut flour resembled regular flour in its texture and browned up in the oven perfectly. I think it’s going to be my new go-to combo for fruit crumbles too.
This cake would be perfect served for Easter breakfast. If I were home and celebrating with my family I would definitely make this for a pre-lunch snack. I think it would be a winning treat for all- for my brothers who say they don’t like baked goods, for my mom who is convinced that most “health” food is going to taste bad, and for my Dad who doesn’t like having treats in the house but always wants something sweet with his morning espresso.
What will you be making for Easter breakfast, or what’s your favorite baked good to have with a hot cup of coffee?
- 1 and 1/2 cups whole wheat flour
- 1/2 cup almond meal
- 1/3 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup skim milk
- 2 large egg whites
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup frozen blueberries
- 4 tablespoons coconut flour
- 2 tablespoons brown sugar
- 1 teaspoons cinnamon
- pinch of salt
- 2 tablespoons coconut oil
- Preheat oven to 350 degrees Farenheit. Spray a square baking pan with cooking oil.
- Add all dry ingredients to a large bowl and whisk to combine completely.
- In a separate bowl, add wet ingredients and wisk to combine.
- Add wet ingredients to dry ingredients and mix until just combined. Don’t overmix.
- Fold in blueberries very carefully so their color does not run.
- Pour mixture into greased baking pan and spread batter evenly.
- In a small bowl, add all crumble ingredients together and mash with a fork. Using your hands, crumble the mixture evenly over the top of the cake batter.
- Bake for 20-25 minutes, or until the edges are brown and the crumble is golden brown.
- Let cool completely before cutting and serving.