Walnut Coffee Cake (gluten-free)

1 1/2 cups Bob's Red Mill All-Purpose Gluten-Free Flour
1 1/2 teaspoons xanthan gum
3/4 cup organic sugar
2 teaspoons baking powder (check to make sure its gluten-free and aluminum-free)
1/2 tsp salt
1/4 cup canola oil
1 egg
1/2 cup milk

Topping:

3 Tbsp gluten-free flour
1 Tbsp cinnamon
1/8 tsp freshly grated nutmeg
2/3 cup brown sugar
3 Tbsp melted butter
1 cup chopped walnuts
1/4 tsp salt


Put dry ingredients into a large mixing bowl. Whisk or stir together to make sure everything is evenly distributed. Lightly beat egg and then blend in canola oil and milk. Stir wet ingredients into the dry until completely moistened. Combine topping ingredients in a separate bowl. Butter a 9x9 baking dish and pour in batter. Then sprinkle on topping. Bake at 350 degrees for 30 minutes.

Not Enough Turkey Leftovers?

For all you turkey lovers and especially for those who can't find the time to spend all day cooking a whole turkey, please read on!!! We didn't get to have any turkey at all since we were traveling on Thanksgiving this year. I went to Sunflower Farmer's Market over the weekend for their $1.27 /lb turkey special. They had some fresh turkeys left but only in 20 or more pounds. So, I asked them to cut the whole turkey in half down the breastbone for me. Then I froze one half. The other half I cut up in three pieces, breast, leg and wing. I used the wing to make a soup. The leg and breast I cooked in only 2 hours in my oven. I placed the leg and breast on a large baking sheet and rubbed with a spice blend and olive oil and put it uncovered in a 400 degree oven for 30 minutes. Then I covered the entire pan with foil and turned down to 350 degrees, cooking for another 1.5 hours (this will depend on how big your turkey is.) I used a meat thermometer to make sure it was done, but not overcooked. This is the easiest turkey you will ever make! The meat was flavorful, tender and delicious. And now I have tons of leftover turkey to munch on all week or use in soups and casseroles. Yay!