Breakfast? Snack? Dessert? Yes.
It might be the American in me but the second I see either Coffee Cake or Pumpkin in a recipe I'm all ears!
With the sweet smell of this morning treat warming in your oven, you’ll be ready to cozy up around the fire on a crisp Spring day.
Protein from nuts and almond flour, healthy fat from coconut oil, and a small dose of natural sweetener make this coffee cake the perfect no-fuss, gluten-free breakfast.
Recipe courtesy of Kirsten McCormick, Nutritionist, Chef, and Founder of Running with Forks.
¾ cup of your favorite unsalted nuts, finely chopped (pecans and walnuts used here)
½ cup almond or rice flour
¼ cup coconut sugar or organic cane sugar
1 tsp. cinnamon
¼ tsp. sea salt
2 Tbs. coconut oil
½ cup unsweetened nut milk
1 Tbs. apple cider vinegar
¾ cup canned pumpkin
½ cup maple syrup
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
¼ cup melted coconut oil, plus extra to oil pan
1 ⅔ cups rice or almond flour
1 tsp. baking powder
¼ tsp. ground cardamom
½ tsp. sea salt
Preheat oven to 350 degrees and lightly oil a 9-inch springform pan or other cake pan.
Topping: Combine nuts, almond flour, sugar, cinnamon, and sea salt in a small bowl. Add in coconut oil until a crumbly mixture is formed; set aside.
In a liquid measuring cup, stir apple cider vinegar into unsweetened nut milk and let sit 2-5 minutes.
In a large mixing bowl, whisk pumpkin, *maple syrup, and coconut oil. Stir in nut milk and vinegar mixture until well blended and set aside.
In a separate medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cardamom, and sea salt.
Slowly add dry ingredients into pumpkin mixture, 1/3 of the mixture at a time, and stir by hand until all ingredients are incorporated, being careful not to overmix. Immediately pour batter into the cake pan and sprinkle with topping.
Bake 40 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and place on a cooling rack for 20 minutes before removing from pan.