This breakfast cake seems like the holidays for me. I don't know why we only bring out the pumpkin during the fall, it should be a staple! This is subtly sweet and smells amazing in the oven. Ingredients:
2 cups whole grain flour (I use kamut or spelt) 1 c. oats 2 tsp. baking powder 2 tsp. baking soda 1 1/2 tsp. cinnamon 1/2 tsp. ground nutmeg 1/2 tsp. allspice 1/4 tsp. cardamon (opt.) 1/2 tsp. ground cloves 1/2 c. avocado or melted coconut oil 1 1/4 c. honey 3 eggs 1 1/2 tsp. vanilla 2 c. cooked pumpkin optional: 1/2 c. chopped nuts, 1/2 c. raisins or craisins Topping: 1/2 c. coconut sugar or brown sugar 1/2 c. coconut oil (not melted) or butter 1/2 c. whole grain flour 1/2 c. oats 2 tsp. cinnamon Directions: For the cake, mix dry ingredients together and mix in the wet ingredients. Stir till just combined. Pour into a greased 9X13 pan. Mix the dry topping ingredients together and cut in the coconut oil or butter to form crumbles. I often use my hands! Sprinkle over the cake and bake in a 350 degree oven for 25-30 minutes or until done in the middle.
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AboutHi! Welcome to my blog! I am passionate about using food to heal and restore balance in our lives. Food is life! Keep it real, keep it fresh. Follow me on my IG @enlightenedhomemaker Categories
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October 2018
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