Coffee Cake (grain-free, gluten-free, paleo, GAPS) |
Author: Oven Love
- 1/2 cup coconut flour, sifted or lumps removed with a fork
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/2 teaspoon fresh grated nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 6 eggs at room temperature
- 1/4 cup coconut oil, melted and cooled or very soft
- 1/2 cup honey
- 1/2 cup squash puree (any squash will do; summer or winter. I used acorn squash that I had frozen. You could also use pumpkin, carrot, apple, pear, etc.)
- 1 teaspoon pure vanilla extract
- 1/2 cup nuts, chopped (I used walnuts and pecans)
- 2 tablespoons coconut or date sugar (you can substitute honey to be 100% GAPS legal, but the topping will be a little stickier)
- 1 tablespoon coconut oil
- 1 teaspoon cinnamon
- Preheat the oven to 350 degrees. Prepare an 8x8 baking dish with parchment paper.
- In a large bowl, combine coconut flour, baking soda, sea salt and spices. Make sure there are no large lumps of coconut flour.
- In a medium bowl, whisk eggs, coconut oil, honey, squash puree and vanilla extract until well combined.
- Pour the liquid slowly into the dry ingredients, whisking well. Continue to whisk until the mixture begins to thicken up. Pour the batter into the prepared pan.
- In a small bowl, mix the nuts, coconut sugar, coconut oil and cinnamon. This is your topping. Sprinkle evenly over the batter in the pan.
- Bake for 30-35 minutes until golden brown and a toothpick comes out clean. Cool before serving and keep in an airtight container.
Recipe by Oven Love at https://www.ovenloveblog.com/coffee-cake-grain-free-paleo-gaps/
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