Fall is certainly here - leaves are beautiful, air is crisp. The first two weeks of October have flown by! It’s time for some pumpkin recipes. Today’s recipe uses an almond flour base with pumpkin for that fall feel!
Almond Flour Pumpkin Coffee Cake http://honeyvillefarms.blogspot.com/2013/10/almond-flour-pumpkin-coffee-cake-recipe.html#.VEF5phbYcoE
Ingredients
- 1 cup almond flour
- 2/3 cup Splenda
- ½ tsp baking soda
- ¼ tsp salt
- 2 tsp pumpkin pie spice (or cinnamon)
- 2 eggs
- 2/3 cup pumpkin puree
Topping
- ¼ cup Splenda
- 2 Tbsp almond flour
- 1 tsp cinnamon
- 1 Tbsp oil
- ¼ cup chopped nuts, optional
Preheat to 350. In large bowl, combine almond flour, Splenda, baking soda, salt, and pumpkin pie spice until well mixed. In another bowl whisk eggs and pumpkin puree together. Add wet to dry to form a soft batter. Pour into greased square brownie pan. Mix topping ingredients in small bowl until crumbly. Add chopped nuts at this time. Sprinkle topping on cake and bake at 350 for 30-35 min. Cool 10-15 min before slicing. This recipe is best consumed on L1 for the big meal. While the pumpkin is a veggie, it is a carbier veg and therefore better to eat at a carb meal. So, how about a breakfast of 2 eggs, ¼-½ cup fruit, and a serving of this treat with your morning coffee? Makes 5 fat servings without chopped nuts in the topping, 6 with nuts.
It’s time to pull out the fall sweaters, rake the leaves, and watch some football – while you continue to eat clean! Feast for fall, feast with pumpkin, and as always…FEAST ON!!!
~Coach Lauren
