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Grain-free Pumpkin Pie Coffee Cake:
Makes 16 bars
Ingredients
Cake:
1
cup
pumpkin purée
4
eggs
1/4
cup
coconut oil
1/4
cup
maple syrup
1/4
cup
maple sugar
substitute any type of sugar you use
1 1/2
tsp
vanilla extract
1
Tbsp
pumpkin pie spice
1
tsp
cinnamon
1
tsp
baking soda
1/4
tsp
salt
1
cup
almond flour
1/2
cup
tapioca flour
1/4
cup
coconut flour
Crumble:
1
cup
candied pecans
1/3
cup
pumpkin seeds
1/2
cup
almond flour
1/4
cup
coconut oil
1
tbsp
pumpkin spice seasoning
1/2
tsp
cinnamon
1/4
cup
maple sugar
substitute any type of sugar you use
Drizzle
2
Tbsp
raw coconut butter
1
tsp
coconut oil
Instructions
Instructions
Add dry ingredients to a medium size bowl and mix
Add wet ingredients to dry ingredients and mix
Add cake batter to a lined 8x8 baking dish and set aside
Prepare the crumble by adding all ingredients to a food processor and pulsing a couple times (DO NOT PROCESS OR YOU WILL END UP WITH NUT BUTTER)
Sprinkle the crumble on top of the cake and gently press down into the cake
Bake 350 F for 20-25 minutes or until a toothpick comes out clean
Let cool completely
Melt the coconut butter and coconut oil together and drizzle on top
Slice into 16 bars and enjoy
I like to store mine in an airtight container in refrigerator