Pumpkin/Apple Breakfast Cake (Dairy Free, Grain Free, Nut Free)
The intent of this recipe is to provide a healthy alternative to the morning simple carb overload. The ingredients are specifically chosen to add healthful properties.
Ingredients
Topping
- 3/4 cup Plantain Flour Could be replaced with coconut flour
- 2 tbsp Chicory Root Could be replaced with coconut sugar
- 1/2 tsp Cinnamon
- 2 tbsp Maple Syrup
- 2 tbsp olive oil
Cake
- 1 1/4 cup Plantain Flour Could be replaced with coconut flour
- 1/4 cup Chicory Root Couple be replaced with coconut sugar
- 1/2 tsp Baking Soda
- 1 1/2 tsp Pumpkin Pie Spice
- 1/2 tsp Cinnamon
- Pink HimalayanSalt large pinch
- 1/4 cup Olive Oil
- 1/4 cup Honey
- 1 cup Canned Pumpkin Puree
- 1 cup Applesauce
Instructions
- Preheat oven to 325 degrees. Prepare a 9x9 pan.
Topping
- Whisk dry ingredients together.
- Add maple syrup and olive oil. Combine until it has the texture of a crumble topping.
Cake
- Whisk dry ingredients together.
- Add remaining ingredients and stir together until all ingredients are well combined.
- Pour batter into prepared pan.
- Scatter topping over the top of the batter.
- Bake for 45 minutes or until cake is cooked through.