Gluten Free Cinnamon Coffee Cake

Gluten Free Cinnamon Coffee Cake


Ingredients:
1 cup pumpkin puree
¼ cup milk of choice
2 tablespoons coconut oil (or butter), melted
1 tablespoon lemon juice (about 1 small lemon, juiced)
1 teaspoon maple syrup (or honey)
And many more.

Instructions:
  • Step number 1. In a small mixing bowl, stir together the pumpkin puree, milk, coconut oil, lemon juice, maple syrup and vanilla. Beat in the eggs. (If your coconut oil goes back to its solid state like mine did at this point, just warm the mixture for short 20 second bursts in the microwave, stirring between each, until it is melted again.)
  • After that, In a medium bowl, whisk together the oat flour, baking soda, salt and spices.
  • Step three, Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix! Let the batter sit for 10 minutes.
  • Thanks to: https://www.whattheforkfoodblog.com/2016/10/20/gluten-free-cinnamon-coffee-cake/



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