Grain Free Coffee Cake with Pecan Crumble Topping

Grain Free Coffee Cake with Pecan Crumble Topping

Grain Free Coffee Cake with Pecan Crumble Topping

 

A simple yet nutrient dense grain free coffee cake that won’t crumble.  Serve for breakfast, pack in a lunch box, or have as an afternoon snack.  This coffee cake freezes well, if you have leftovers.

Ingredients:

Coffee Cake

1 Cup Blanched Almond Flour
½ Cup Coconut Flour
¼ Cup Hemp Hearts
½ teaspoon Baking Soda
½ teaspoon Baking Powder
¼ teaspoon Sea Salt
4 large Pastured Eggs
½ Cup Milk of Choice (I used full fat coconut milk)
¼ Cup Melted Pastured Butter or Coconut Oil
¼ Cup Maple Syrup
¼ Cup Coconut or Palm Sugar
1 Tablespoon Vanilla Extract
1 teaspoon Organic Ground Ginger
2 teaspoons Organic Ground Cinnamon

Crumb Topping

1 ¼ Cups “crispy” Pecans, finely chopped (See NOTE below)
1 Tablespoon Organic Ground Cinnamon
1 teaspoon Organic Ground Ginger
¼ Cup Melted Butter or Coconut Oil
2 Tablespoons Maple Syrup or Coconut Nectar
1 to 2 Tablespoons Coconut Sugar

NOTE:  “crispy” refers to raw nuts that are soaked to remove the phytic acid which makes them easier to digest.  The nuts are then dried in a dehydrator or oven set at the lowest temperature.

Directions:

Preheat oven to 350° F.

Grease a 9 inch round or 8×8 square cake pan (I used coconut oil)

Combine the crumb topping ingredients in a small bowl, set aside (keep at room temperature).

In a large mixing bowl combine the dry ingredients with a fork or whisk:  almond and coconut flours, hemp hearts, coconut or palm sugar, baking powder, baking soda, ground ginger, ground cinnamon, and sea salt.

In a small bowl, use a fork to beat the eggs, then add the milk, maple syrup, vanilla extract, and melted butter or melted coconut oil. Use your fork to gently beat the liquid ingredients until they are combined.

Add the egg mixture to the dry ingredients.

Using an electric hand mixer beat until the mixture is well combined.

If the mixture seems too thick to spread, add milk a little at a time.

Spoon the mixture into your prepared pan and spread it evenly.

Sprinkle the topping over the cake (I use my hands and go from the outside to the center in a clockwise motion).

Bake for approximately 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.

Cool in the pan for 5 to 10 minutes before slicing and serving.

Breakfast, Recipes

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