One of my favorite things about the holidays is gathering around the breakfast bar for baked breakfast treats and a big cup of coffee with the family. Since Grand Cinnamon Buns and Entenmann’s donut holes aren’t exactly paleo friendly, I came up with this delicious Cinnamon Coffee Cake Crumble for this year’s holiday breakfast!
Cinnamon Coffee Cake Crumble
2014-04-27 17:44:28
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Cake Ingredients
- 2 cup almond flour
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup coconut milk
- 1/4 cup maple syrup
- 1/4 coconut oil
Topping Ingredients
- 2 tbsp cinnamon
- 3 tbsp maple syrup
- 1/4 cup coconut oil
- 1 handful of chopped walnuts
- 1 handful of almond slivers
- 1 handful of shredded coconut
- a pinch of coconut sugar
Instructions
- Preheat the oven to 325 degrees
- Lightly grease a glass pie dish with coconut oil
- Mix the dry cake ingredients (almond flour, coconut flour, baking soda and salt) together in a large bowl
- Mix the wet cake ingredients (eggs, vanilla extract, coconut milk, maple syrup and coconut oil) together in a medium bowl
- Add the wet ingredients to the dry ingredients, combine well and transfer to the pie dish
- Combine the cinnamon, maple syrup and coconut oil for the swirl topping
- Drizzle the topping onto the cake in the pie dish until well coated
- Sprinkle on the chopped walnuts, almond slivers, shredded coconut and coconut sugar
- Bake for about 15-20 minutes, or until a toothpick comes out clean
Cave Girl in the City http://cavegirlinthecity.com/