wild oats marketplace recently put out a new fall magazine featuring articles and recipes and info on healthy living and eating. its the fall issue so the pumpkin has begun! around here pumpkin is not just for holidays...packed with flavor, vitamins and veggie goodness we consume it many ways all year long.
their featured recipe is a pumpkin coffee cake. of course, i wouldn't be me without changing it up a lot. there was too much sugar in the original recipe and since its a breakfast treat i felt like it needed the yummy addition of fruits and nuts...oh, and a handful of flaxseed to boost up the nutritional value. all in all...it is a lovely morning treat!
enoy!
2 cups whole wheat organic pastry flour
1 1/2 cups organic oats
1/4 cup ground flaxseed
1 tbl aluminum-free baking powder
1 tbl cinnamon
1 1/2 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp sea salt
1/2 cup melted organic coconut oil
1 cup organic dark pure brown sugar
3 large organic eggs
1 can organic pumpkin
1 cup dried preservative free cherries
1 cup chopped organic walnuts
streusel:
1/2 cup whole wheat pastry flour
1/2 cup oats
1/4 cup ground flaxseed
2 tbl organic pure brown sugar
2 tbl organic grade b maple syrup
4 tbl melted organic coconut oil
preheat oven to 350 F.
combine flour thru salt in a large bowl.
in a mixer beat coconut oil and sugar until combined. add eggs and pumpkin. beat on low until mixed together. stir in flour mixture. fold in cranberries and walnuts.
pour into greased 10 in square pan.
mix streusel ingredients together and sprinkle on top of cake.
bake 1 hr. cool and eat.
Labels: coconut oil, flaxseed, pumpkin coffee cake, wild oats
