One of the hardest things about eating GF (gluten-free) is finding a dessert recipe that tastes good and doesn’t have a weird consistency. Pinterest has been a great help in finding recipes, and I’m thankful for all the chefs experimenting in their kitchens and posting food blogs.
This recipe is the Paleo Pumpkin Coffee Cake from jaysbakingmecrazy.com. I haven’t made the recipe strictly per instructions, although I think it looks fantastic. Since I can’t have eggs, and I was missing a couple ingredients, I had to change a few things. So, if you aren’t limited like I am, use the recipe as is. However, if you find yourself missing pumpkin pie spice and unable to digest eggs well, then here is the modified recipe:
- 1/4 cup melted coconut oil
- 1/4 cup honey
- 1/4 cup coconut sugar
- 1 cup canned pumpkin
- 1/2 cup Bob’s Red Mill Gluten Free General Purpose Flour
- 1/2 cup Brown Rice Flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1/2 teapoon ground cloves
- 1-ish teaspoon cinnamon
- 1/2 teaspoon salt
- 2-3 Tablespoons reconstituted milled flax seed (in water about 5 minutes, to be honest, I didn’t measure…)
- 1 Tablespoon Apple Cider Vinegar
- 1/4 cup coconut flour
- 1/2 cup brown rice flour
- 2 tablespoons coconut sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons honey
- 2 tablespoons coconut oil
- crushed walnuts (add a bit more oil and honey if you do this, or it will be crumbly; to keep recipe nut-free, omit walnuts)
I then followed the recipe’s instructions for adding ingredients and baking:
Instructions [from the blog]:
- Preheat oven to 325° and line a 9×9 pan with parchment paper.
- Make the crumb topping first: in a small bowl, combine coconut flour, [brown rice] flour, coconut sugar, cinnamon, honey, walnuts, and coconut oil. Mix well- it should resemble wet sand. Set aside.
- In a large bowl, combine coconut oil, honey, coconut sugar, and pumpkin. Mix well.
- Add in the brown rice flour, GF general purpose flour, coconut flour, baking soda, cinnamon, nutmeg, cloves, and salt. [here add the ACV and flax seed] Mix until no dry pockets remain. Pour into prepared pan and top with crumb topping.
- Bake for 45-50 minutes.
- Store in fridge after the first day.
I let the dessert cool in the pan to help it stick together and it did not fall apart when I cut it and served it. I’ve been told this also tastes good with vanilla ice cream or cool whip.