Pumpkin Coffee Cake
Moist, yet light‚ fluffy and flavorful‚ this pastry has many healthy culinary tricks up its sleeve to compose a well-balanced sweet.
1 Apple, peeled, cored and sliced very thin
Preheat the oven to 350 degrees F. Grease an 11 x 7–inch baking pan.
In a small bowl, toss the thinly sliced apple with 2 tablespoons Coconut Palm Sugar. Set aside.
In a blender, combine the almond milk, Cashews, coconut oil, pumpkin puree, apple cider vinegar, vanilla extract and flaxseed powder. Blend until smooth, stopping the machine if necessary to scrape down the sides and re-blend.
Use a small silicone spatula to transfer the mixture from the blender into a medium mixing bowl – scrape out as much as possible to retain the maximum quantity from the pitcher. Add ¾ cup Coconut Palm Sugar and mix in by hand. Set aside.
In a personal-sized blender, spice grinder or small food processor, combine 2 tablespoons Coconut Palm Sugar, Cacao Nibs, pecans, and ¼ teaspoon pumpkin pie spice. Pulse a few times to process into a textural chunky powder. Set aside.
In a large mixing bowl, combine the flour, baking powder, baking soda, sea salt, and 1 teaspoon pumpkin pie spice. Mix very well. Add the liquid ingredients and carefully fold the wet ingredients into the dry until just combined – do not overmix.
Spread half of the mixture into the prepared pan and gently smooth to cover the bottom surface. Place the apples on top, one by one, in a flat layer. Carefully spread remaining dough on top to cover the apples. Sprinkle with the powdered mixture and lightly tap into the dough. Bake for 25-30 minutes or until an inserted toothpick comes out clean. Let cool entirely before cutting into squares and removing from baking pan.
Makes 8 servings
Submitted by Julie Morris