Caramel Apple Pumpkin Coffee Cake

Bon Appetit Paleo

Screen Shot 2014-11-03 at 3.12.44 PM

For the Caramel Apple Pumpkin Coffee Cake

  • 1 16oz can organic pumpkin, or equivalent fresh roasted pumpkin
  • 1/2 c almond butter
  • 4 eggs (I use local Sugar Plum Ranch eggs)
  • 1/4 c liquid coconut oil
  • 1 c almond meal
  • 3 tbsp coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 2 small apples, cored and diced small. I do not peel.
  • 2 tbsp OMGhee
  • 1/2 tsp cinnamon
  • 1/8 tsp cardamom spice

For the Caramel Glaze (See Deliciously Organic’s Caramel Apple Coffee Cake– I altered mine a bit)

  • 1/4 c unsalted Kerrygold grassfed butter
  • 1/2 c Grade B maple Syrup
  • 1 tsp coconut sugar
  • 1/2 c full fat coconut milk, canned and organic
  • 1/8 tsp coarse sea salt

STEP 1: CARAMEL GLAZE HOW TO

Melt butter in a small sauce pan, I liked stainless steel for this. Slowly add in the maple and whisk, bringing to a…

View original post 293 more words

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s