BETTER BAKING ACADEMY: Gluten-Free Summer Berry Coffee Cake

Oat Streusel

Makes 1½ cups

Ingredients

⅓ cup (33 grams) Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats
¼ cup (37 grams) Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
3 tablespoons (36 grams) granulated sugar
2 tablespoons (16 grams) Bob’s Red Mill Super-Fine Almond Flour
½ teaspoon (1.5 grams) kosher salt
¼ to ½ teaspoon ground spice*
2½ tablespoons (35 grams) cold unsalted butter, cubed
⅓ cup (38 grams) chopped, sliced, or slivered nuts

Instructions

In a medium bowl, stir together oats, baking flour, sugar, almond flour, salt, and ground spice. Using your fingers, cut (or snap) in cold butter until mixture is crumbly. Crumble with your fingertips until desired consistency is reached, squeezing a large portion of mixture in your hand and then crumbling with your fingertips. Stir in nuts. Refrigerate until ready to use.

Notes

*For mild spices, like cinnamon, use ½ teaspoon (1 gram), and for strong spices, like nutmeg, use ¼ teaspoon.

Notes: We used cinnamon and almonds in our streusel.

Streusel can be made ahead of time. Feel free to make a large batch and keep it in the freezer to use whenever you are in the mood to bake!

Recipe by Bake from Scratch at https://staging.bakefromscratch.com/better-baking-academy-gluten-free-summer-berry-coffee-cake/