Pumpkin Breakfast Cake with Pecan Streusel

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October 25, 2016

Recipe by Katalyst Health

  • Cook: 40 mins

Ingredients

For the cake

3/4 cup oat flour

1 cup gluten-free flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon sea salt

2 teaspoons pumpkin pie spice

1 teaspoon cinnamon

1 banana, mashed

3/4 cup canned pumpkin

1/4 cup coconut oil, soft

1/3 cup honey

1 teaspoon vanilla extract

1/4 cup almond milk

For the streusel

1/3 cup pecans, chopped

1/3 cup gluten-free rolled oats

3 tablespoons oat flour

1 tablespoon coconut oil

1 tablespoon coconut sugar

Directions

1Preheat the oven to 350 degrees. Line an 8x8 baking dish with parchment.

2Blend together the pumpkin, banana, coconut oil, honey, vanilla and milk until smooth.

3Add the oat flour, gluten-free flour, baking powder, baking soda, salt and spices. Mix until well incorporated. Batter will be thick.

4Spread batter into the lined baking dish. Mix together the streusel ingredients. Use your fingers to crumble over the batter evenly.

5Bake for 30-35 minutes or until toothpick comes out clean.

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