Gluten Free Cinnamon Streusel Muffin/Bread
Ingredients:
- 1 1/2 cups 1:1 gluten free flour [I prefer Bob’s Red Mill Gluten Free flour mix]
- 1/2 cup organic brown cane sugar
- 2 tsp gluten free baking powder [make sure you are using gluten free]
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/8 tsp salt
- 3/4 cup raw goat milk (or milk substitute)
- 1/3 cup organic butter (or coconut oil, myikos butter)
- 2 organic free range eggs (or egg replacer)
- 2 tsp pure vanilla extract
Crumb Topping:
- 1/2 cup 1:1 gluten free flour [I prefer Bob’s Red Mill Gluten Free flour mix]
- 1/4 cup organic brown cane sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 3 tbsp organic butter softened (or myikos butter)
Instructions:
- Preheat oven to 375 degrees. Place cast iron skillet in oven to preheat.
- In large bowl, whisk flour, brown sugar, baking powder, baking soda, cinnamon, and salt together.
- In a smaller bow, whisk milk, butter, eggs, vanilla, until combined.
- Pour liquid mixture into flour mixture and mix until combined. *You can not over mix gluten flour like regular flour.*
- Carefully take skillet out of oven. Coat down with butter.
- Pour batter into skillet.
- Sprinkle crumble evenly over batter.
- Bake for 35 mins or until center is poked and comes out clean.
- Let cool for 15 mins before cutting.