"Better For You" Pumpkin Coffee Cake

November 20, 2017

 

What you will need:

1/4 Cup Melted coconut oil

1/4 Cup Maple Syrup

1/4 Cup coconut sugar

1/4 Cup Canned Pumpkin

4 Eggs

1 Cup Almond Flour

1/4 Cup Coconut Flour

1/2 Teaspoon Baking Soda

1-1/2 TSP Pumpkin pie spice

1/2 TSP Cinnamon

1/2 TSP Salt

CRUMB TOPPING

1/4 Cup Coconut Flour

1/2 Cup Almond Flour

2 Tablespoons Coconut Sugar1/2 TSP Cinnamon

2 Tablespoons Maple Syrup

2 Tablespoons Coconut Oil

 

INSTRUCTIONS:

-Preheat Oven to 325 and line 9X9 pan with parchment paper

-Make Crumb topping first in a small bowl.

-In a large bowl, combine coconut oil, maple syrup, coconut sugar, and pumpkin.  Mix well.

-Add eggs and mix well.

-Add almond flour, coconut flour, baking soda, pumpkin spice, cinnamon, and salt.  Mix well. Pour into pan and top with crumb topping.

-Bake for 45-50 minutes

-Refrigerate after first day.

More great recipes at:  www.jaysbakingmecrazy.com

 

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