What to do with your left over morning brew?!  Make a tasty gluten free coffee cake!  I always make to much coffee, and I hate to see things go to waste.  I developed this simple but delicious recipe on a seriously empty stomach with ingredients I already had in the house.  The best part is this recipe only contains 4 grams of sugar per serving and is a great way to start the day for coffee lovers & health enthusiasts alike!

Dietary Accommodations: GF, Vegan, Low Sugar, Low FODMAP

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Dry Ingredients:

1. 1 2/3 cups rice flour
2. 1 1/2 tsp cinnamon
3. 2 tsp baking powder
4. 1/2 tsp salt

Wet Ingredients:

1. 1 egg ——–> IF VEGAN ( combine 1 tbsp ground fix + 3 tbsp water in a separate bowl and let sit for 5 minutes, then add to dry ingredients)
2. 2 tsp vanilla
3. 1/2 cup of your fav brewed & cooled coffee
4. 2 tablespoons veggie oil ( coconut oil adds some nice flavor)
5. 3 tablespoons of REAL maple syrup ( you  can add more, depending on your sweet tooth)

Directions:

1. pre heat oven to 350 degrees F ( 177 degrees c)
2. combine both wet and dry ingredients
3. mix slowly to avoid air bubbles
4. once the mixture is smooth pour into a well greased bread pan ( 20 x 10 x 6 cm)
5. Bake for 25-30 minutes @ 350 degrees F ( 177 degree)
   1. remember every oven is different watch for surface browning and use a fork or toothpick to check the consistency.
6. EXTRA: sprinkle sunflower seeds on the top of the cake for some extra flavor and protein!
7. Let cool for 30 minutes & enjoy!