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Pumpkin Praline Coffee Cake

A naturally sweet, grain-free pumpkin treat!

A tasty autumn twist on coffee cake, this scrumptious grain-free, dairy-free treat is oh-so-moist and rich in pumpkin flavor, making it a festive addition to your favorite holiday gatherings.

While traditional coffee cakes feature a cinnamon crumb topping, your friends and family will enjoy the sweet surprise of a crunchy pecan streusel center that makes this beautiful grain free pumpkin coffee cake as delightful to the eyes as it is to the tastebuds!

This simple, yet beautiful bundt is a favorite of mine for fall entertaining. It’s perfect paired with a cup o’ joe or an assortment of herbal teas and tisanes. For an all-natural, lightly sweet treat, I sprinkle the top with a light dusting of fine-shredded unsweetened coconut (see recipe note below).

P.S. This tasty holiday favorite is just one of more than 100 irresistible grain-free, dairy-free recipes in my new cookbook – Everyday Grain-Free Baking!

From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!

Click here to get a SNEAK PEEK of the book!

More pumpkin delights!
If you love pumpkin season as much as we do, be sure to add these delightful gluten-free, grain-free treats to your wholesome holiday baking adventures:
• Perfect Pumpkin Pie
• Pumpkin Praline Bars
• Pumpkin Spice Muffins

Pumpkin Praline Coffee Cake (GF, DF)

Yield: 8-10 servings

Ingredients

Praline Center

1 Tbsp coconut oil, melted
2 Tbsp honey
1 tsp ground cinnamon
1 cup fine-chopped pecan pieces

Pumpkin Cake

3 cups blanched almond flour
1/4 cup coconut flour
1 tsp baking soda
1/2 tsp sea salt
1/3 cup coconut oil, melted
2/3 cup honey (I prefer mild honey such as clover or sage)
1/2 cup pure coconut milk
1 cup homemade or canned pumpkin purée
1 Tbsp pure vanilla extract
2 tsp Pumpkin Pie Spice
1 tsp apple cider vinegar
3 large eggs, plus 2 egg whites
Optional: Unsweetened shredded coconut for topping the cake

Instructions

Preheat oven to 340°F. Generously grease a 10ʺ bundt pan with palm shortening or coconut oil; set aside. (If you don’t have a bundt pan, you can use a 9x9-inch baking dish.)
For the Praline Center: In a small bowl, whisk together the coconut oil, honey, and cinnamon. Add the pecans and toss well to coat. Set aside.
For the Cake: In a food processor, combine the almond flour, coconut flour, baking soda, and salt. Add all of the remaining ingredients except the eggs and egg whites to the top of the dry ingredients in the order given.
Cover and pulse a few times to combine. Then process until the batter is smooth and creamy (about 25 seconds).
Scrape down the sides of the bowl and add the eggs and egg whites. Cover and pulse a few times to combine. Then process just enough to blend the eggs into the batter (about 15 seconds). Continue to scrape down the sides of the bowl as needed to ensure ingredients are well combined.
Carefully spoon half of the batter into the prepared bundt pan. Then, spoon the praline filling around the center of the batter, trying not to get it to close to the edges of the pan. Spoon the remaining cake batter on top of the praline. Use the back of a spoon to smooth the top. (If using a 9x9-inch baking dish, add all of the batter to dish and evenly sprinkle the praline mixture across the top of the batter.)
Bake for approximately 40-45 minutes until slightly golden brown around the edges and a toothpick inserted into center comes out clean. Allow the cake to cool on the stovetop about 5-10 minutes. Then invert it onto a cake stand or serving plate. Sprinkle top with unsweetened coconut, if desired. Enjoy!

https://thenourishinghome.com/2016/11/grain-free-pumpkin-coffee-cake/

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Cinnamon Crumb Coffee Cake from Everyday Grain-Free Baking

By Kelly · 20 Comments

Hello, Fall! We gladly welcome your cool, crisp autumn air and anticipate all of the wonderful holidays ahead that make it especially fun to put on our aprons, preheat our ovens, and enjoy some delicious Fall baking adventures!

This scrumptious Cinnamon Crumb Coffee Cake is definitely a classic fall favorite perfect for teatime, brunch, dessert, or just because! There’s nothing like the aroma (and tantilizing taste) of cinnamon to entice friends and family to linger around the table just a bit longer (which is always a blessing).

Of course, baking-up tasty treats can be a challenge when some of your loved ones are living with dietary restrictions, while others are not. The good news is finding easy-to-make recipes that will work for everyone – that actually taste AMAZING! – is my mission and passion here!

When I began my gluten-free, grain-free journey as a means of finding relief and healing from my chronic autoimmune conditions, I became passionate about finding delicious and healthy ways to transform those familiar favorite comfort foods from our past into delightful wholesome creations that everyone can enjoy – whether or not they’re living gluten-free or grain-free!

That’s why I created Everyday Grain-Free Baking – my first published cookbook that centers on rediscovering the joys of baking.

With more than 100 irresistible recipes, this beautiful, helpful book teaches you how easy it is to create grain-free, starch-free and dairy-free versions of all your favorite classic baked goods.

And the recipes are not only delicious, they’re also simple and easy – like this scrumptious Cinnamon Crumb Coffee Cake! It’s one of my family’s favorite examples of how easy it is to transform a classic favorite into a healthy treat everyone loves. In fact, you have my promise that no one will even know it’s grain-free, unless of course, you tell them! Happy fall baking!

Cinnamon Crumb Coffee Cake (Grain-Free, Dairy-Free Option)

Yield: 9-12 servings

Recipe courtesy of Everyday Grain-Free Baking

Ingredients

Crumb Topping

1 Tbsp butter (or coconut oil)
1 Tbsp, plus 1 tsp honey
1 1/2 tsp ground cinnamon
1 cup walnut pieces, finely chopped

Cinnamon Swirl

1 Tbsp unsalted butter (or coconut oil)
2 Tbsp honey
1 Tbsp ground cinnamon

Cake

3 1/2 cups blanched almond flour
1/4 cup coconut flour
1 tsp baking soda
1/2 tsp salt
1/2 cup honey
1/4 cup unsalted butter, melted (or palm shortening)
1/2 cup pure coconut milk
1 Tbsp vanilla extract
2 tsp apple cider vinegar
4 large eggs, plus 2 egg whites

Instructions

Preheat oven to 315°F. Lightly oil a 9x9-inch baking dish; set aside.
For the Topping: In a small bowl, whisk together the butter (or coconut oil), honey, and cinnamon until well blended. Add the finely chopped walnuts and toss well to combine. Set aside.
For the Cinnamon Swirl: In a small bowl, whisk together the butter (or coconut oil), honey, and cinnamon until well blended. Set aside.
For the Cake: In a food processor, combine the almond flour, coconut flour, baking soda, and salt. Add all of the remaining ingredients except the eggs and egg whites to the top of the dry ingredients in the order given. Cover and pulse a few times to combine. Then process until the batter is smooth and creamy (about 20–25 seconds).
Add the eggs and egg whites. Cover and pulse a few times to combine. Then process just enough to blend the eggs into the batter (about 10–15 seconds). Use a thin spatula as needed to scrape down the sides.
Carefully spoon half of the batter into the prepared baking dish. Use an offset spatula to smooth out the top.
Drizzle with the cinnamon swirl across the top of the batter. Then carefully spoon the remaining cake batter on top. Use an offset spatula to smooth the top of the batter. Next, starting at the edges of the cake, crumble the topping evenly across the cake. Use your fingers to gently press the topping into the batter a bit.
Bake the cake for 45–55 minutes until light golden brown along edges and a toothpick inserted into center comes out clean. Allow the cake to cool about 5-10 minutes. Then serve warm with your favorite coffee or tea.

https://thenourishinghome.com/2016/09/cinnamon-crumb-coffee-cake/

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BLT Quiche Tartlets

By Kelly · Leave a Comment

Living in a house full of men of varying ages, it’s not often that I make “girly” food. And honestly, I hardly think quiche qualifies as girly? (Real men eat quiche, right?) But I will admit that these adorable little BLT Quiche Tartlets are so pretty and elegant, they do belie the fact that they’re packed with hearty, satisfying flavor!

Whether it’s breakfast in bed, Sunday morning brunch, or just a light dinner, these tasty mini-quiches are so easy and versatile. That’s because you can use virtually any veggies and meats you have on hand, making them a delicious way to use up leftovers. And, if they’re a bit “too girly,” you can always make one large “manly” quiche instead (see recipe instructions below).

The first step in making a tasty quiche is to create a light and tender crust to hold of all of your delicious, nutritious ingredients. This grain-free version uses the Perfect Grain-Free Pie Crust recipe from my latest cookbook, Everyday Grain-Free Baking. (You can either use this crust to make four mini-quiches as shown here, or create one large 9-inch quiche, if you prefer.)

Even though these little quiches are pretty and elegant, they’re also quite tasty and filling. Although, as delectable as they are, it’s quite possible that you may find it hard to eat just one! (I know we do!)

BLT Quiche Tartlets (grain-free, dairy-free option)

Yield: 4 tartlets (or one 9-inch tart)

Ingredients

Quiche Tartlets

1 Grain-Free Pie Crust dough, chilled (see recipe instructions)
5 large eggs
3 tablespoons coconut milk (or milk of your choice)
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon dried basil

Toppings

1/4 cup leftover sauteed greens (or fresh spinach)
3-4 slices cooked bacon, fine chopped
2 green onions, sliced thin
4-5 small cremini mushrooms, fine diced
1 small plum tomato, sliced thin
Optional: 1/4 cup shredded sharp cheddar

Instructions

Prepare the Grain-Free Pie Crust dough according to the recipe, except OMIT the honey called for in the recipe and replace it with one additional tablespoon of palm shortening instead.
Preheat oven to 325°F. Divide the chilled pie crust dough into four dough balls of even size. Place each dough ball into a 4-inch mini-tartlet pan. (If you’d like to make one large quiche in a 9-inch tart pan, see recipe note below.)
Press the dough evenly up the sides and along the bottom of the mini-tart pans. Poke bottom of crust with a fork. Place the tartlet pans on a baking sheet and carefully transfer to preheated oven. Bake for five minutes, just until the crust begins to puff up a bit. Remove from oven and allow to cool a bit on the stovetop. (Do not remove the tartlets from the baking sheet.)
Meanwhile, add the greens (or spinach), bacon, green onion and mushrooms into a small bowl, tossing well to combine. (Remember, you can substitute any of these veggies with whatever you leftovers you have on hand, or prefer. You can also substitute the bacon with crumbled sausage or omit the meat altogether to create a veggie quiche.)
Evenly divide the veggie mixture among the four mini-tartlet crusts. Then, place the eggs, milk and seasonings into a blender. Blend on low, just until combined. Evenly divide the filling among the four mini-tartlet crusts, making sure to not overfill. (Depending on the depth of the pans, you may have extra egg mixture leftover.)
Add a sprinkle of shredded cheddar, if desired. Top with a slice of tomato.
Carefully place the tartlets back into the oven to bake at 325°F for 20-25 minutes until center is set.
Remove from oven and allow tartlets to cool about 3-5 minutes, until pans are cool enough to touch. Remove tartlets from the pans and place on a bed of salad greens tossed with a just a touch of healthy salad dressing of your choice.

Notes

Recipe Variation: To make one large quiche, use a 9-inch tart pan. Increase eggs to 6 and increase coconut milk to 1/4 cup. Following remaining recipe instructions, making sure to add all of the veggies first, before pouring in the egg mixture. Be sure not to overfill. Pre-bake crust as noted in recipe instructions, increasing time to 8 minutes. Also increase quiche bake time to 25-35 minutes, until center of filling is set.

https://thenourishinghome.com/2016/09/blt-quiche-tartlets/

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