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Pumpkin Coffee Cake Recipe
Moist, yet light‚ fluffy and flavorful‚ this pastry has many healthy culinary tricks up its sleeve to compose a well-balanced sweet.
INGREDIENTS1 Apple, peeled, cored and sliced very thin |
DIRECTIONSPreheat 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 | Luminberry |
Moist, yet light‚ fluffy and flavorful‚ this pastry has many healthy culinary tricks up its sleeve to compose a well-balanced sweet.
Ingredients
1 apple, peeled, cored and sliced very thin
1 cup coconut sugar, divided
½ cup plant-based milk of choice
¼ cup cashews
¼ cup coconut oil, melted
¾ cup canned pumpkin purée
1 tsp. apple cider vinegar
1 tsp. vanilla extract
2 Tbsp. ground flax seed
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2 Tbsp. Navitas Organics Cacao Nibs
2 Tbsp. pecans
1¼ tsp. pumpkin pie spice, divided
2 cups whole wheat pastry flour
¾ tsp. baking powder
½ tsp. baking soda
¼ tsp. sea salt
Directions
Preheat the oven to 350°F. Grease an 11x7 inch baking pan.
In a small bowl, toss the thinly sliced apple with two tablespoons coconut palm sugar. Set aside.
In a blender, combine the milk, cashews, coconut oil, pumpkin puree, apple cider vinegar, vanilla extract and ground flax seed. Blend until smooth, stopping the machine as necessary to scrape down the sides.
Transfer the mixture from the blender into a medium mixing bowl. Add ¾ cup coconut sugar and mix in by hand. Set aside.
In a personal-sized blender, spice grinder or small food processor, combine two tablespoons coconut 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.