Gluten Free, Casein Free Cinnamon Pecan Coffee Cake

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 16
• 2/3 cup canola oil
• 1 1/2 cups sugar
• 2 eggs, lightly beaten
• 2/3 cup rice milk, unsweetened
• 1 1/3 cups brown rice flour
• 2/3 cup tapioca starch
• 1 teaspoon guar gum
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup brown sugar, firmly packed
• 1 cup pecans, finely chopped
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Recipe

• 1 preheat oven to 350*f and grease bottom and sides of 13 x9 baking pan with shortening or dairy-free margarine; set aside.
• 2 combine topping ingredients in a small bowl; set aside.
• 3 in medium bowl, combine canola oil and sugar; blend in beaten eggs and rice milk; set aside.
• 4 sift together dry ingredients in a large mixing bowl; make a well in the center for the egg mixture.
• 5 gradually add egg mixture to dry ingredients; blending well after each addition.
• 6 spread batter into prepared pan; sprinkle topping ingredients from edge to edge, corner to corner.
• 7 bake, uncovered, at 350* for 30-35 minutes or until a toothpick inserted near the center comes out clean. allow to cool slightly on a wire rack before cutting and serving.