Nutrition

Pumpkin/Apple Breakfast Cake

April 1, 2018 - By 
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Pumpkin/Apple Breakfast Cake (Dairy Free, Grain Free, Nut Free)

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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. 
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 8 people
Calories 208 kcal

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.