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It's Pumpkin Time! Gluten and Dairy Free Pumpkin Coffee Cake.

October 30, 2017

 

  

 

 

It's Pumpkin Time and Oma's part of the Friday night celebration was an inspiration....   Pumpkin Coffeecake that is both gluten and dairy free.  I've done a lot of specialized cooking over the years for family and for traveling guests when I have been guiding, so adapting a recipe to meet certain specifications it routine and frequently changing.  But this time, I had an idea and off it went from there....

 

 

 

Pumpkin Coffeecake: Gluten and Dairy Free

 

Prepare two 8" round cake pans by lightly spreading a scant tsp of olive oil in pan, with spatula or fingers, also put it along the sides.  

 

Preheat oven to 350.

 

Mixture one:  Mix together by hand, mixer or even blender.

 

2 eggs

3 Tbsp olive oil     (next time I will test out coconut oil)

2 cups of prepared pumpkin (I mean cooked or canned)

1 c almond milk, I used Vanilla but plain is fine

1 tsp vanilla extract

1/2 tsp nutmeg

1/2 tsp cinnamon, I like the stronger Ceylon Cinnamon, any will do.

1/4 tsp allspice (they didn't notice when I didn't add it on the second batch) 

 

Mixture two:  In separate bowl mix together dry ingredients

 

2 cups gluten free flour: 

  (I used 1 cup each of Bob's Red Mill Oat Flour and Bob's Red Mill Gluten Free Flour)

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt   or a few rounds from your salt grinder

1/2 cup of brown sugar:  Keva suggests coconut sugar for the next round

 

Add mixture one to mixture two

 

Put 1/2 of mixture in one pan.  Then, if desired, add 1/2 cup raisins to second half of mixture, stir, then spread in second pan.

 

Take the bowl you used for the batter with residual pumpkin batter still in it and

Mix together:

 

1 1/2 cups old fashioned rolled oats

3/4 cup brown sugar

1 tsp cinnamon

2 Tbsp olive oil (or coconut oil)

3/4 cup chopped or ground walnuts

 

Then spread 1/2 of topping on batter in each pan.

With spatula, spread topping around evenly and then gently push down into batter.

 

Cook at 350 for approx 20 then check with clean toothpick.  It usually takes 22 to 25 minutes depending on your oven.  

 

Enjoy warm or cold.  

 

The first time with mixing by hand and baking in an electric over the texture was slightly pie like.  The second time I made it I  mixed the wet ingredients in my blender and used a gas different oven, it came out more cake light.  Both were great.  Enjoy!!

 

 

 

 

 

 

 

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