My husband likes to have sweet things for breakfast when he’s home. When he’s on the road he doesn’t have time to seek out allergen friendly diners for breakfast. Evidently daily breakfasts of hotel powdered eggs and unknown origin sausage during his work week arent very fulfilling. Probably in fact, gross. I think I would settle for an apple.
I’m a fan of simple these days. Coffee cake is an easy and filling breakfast (I also served it with a side of organic bacon), and can be made a gazillion different ways. This time I chose pumpkin because it’s that time of year. I also chose to make it really easy, but if you want a more complicated, Martha Stewart type of coffee cake that is also delicious, you can go here.
Pumpkin Coffee Cake
Preheat oven to 350 degrees. Coat a 9 inch pie plate with nonstick spray and set aside.
1 Cup Pumpkin Puree
1 teaspoon Pure Vanilla Extract
1/2 Cup Almond Milk (or any DF milk)
1/4 Cup Coconut Oil, melted
Whisk all wet ingredients together with whisk until thoroughly combined and set aside.
2 Cups Mama’s All Purpose Almond Flour (or your GF flour of choice)
1/2 Cup Granulated Sugar
1/2 teaspoon Kosher Salt
2 teaspoons Baking Powder
1 Tablespoon Pumpkin Pie Spice
Whisk all dry ingredients together and fold into the wet ingredients until combined. Pour into pie plate and set aside.
1 Cup Gluten Free Rolled Oats
3/4 Cup Dark Brown Sugar
1/4 teaspoon Nutmeg
1/2 teaspoon Cinnamon
4 Tablespoons Mama’s All Purpose Almond Flour
5 Tablespoons Coconut Oil, melted
Measure all ingredients into a bowl and stir with fork until incorporated. Sprinkle over the cake. Bake for 45-50 minutes or until center tests done with a toothpick.