Raspberry Walnut Coffee Cake

Pubblicato: 08/04/2013 in Recipes
Tag:
Print this recipe

Ingredients

1 ¼ cups almond milk
½ tablespoon flaxseed
1 teaspoon vanilla
¼ cup maple syrup
1.5 tablespoons oil
1 cup oat flour
1 cup walnuts (or any other nut), ground into a fine powder
1 tablespoon baking soda
2 teaspoons cinnamon
½ teaspoon salt
½ cup instant oats, optional
¼ to 1/3 cup raspberry jam, for swirling
Crumble topping:
¼ cup walnuts, crushed
¼ cup oat flour
1 teaspoon cinnamon
1.5 tablespoons turbinado sugar
¼ cup rolled oats, optional
1 tablespoon oil

Preparation

1- Preheat oven to 375 and grease an 8×8 pan.
2- Combine all wet ingredients—milk, flax, vanilla, syrup, oil. Let stand while grinding the walnuts. It’s okay if the walnuts are still a little chunky—texture is good. Whisk together with the baking soda, cinnamon, salt and additional oats, if using.
3- Pour half the batter into prepared pan. Using a spoon, dollop lines of jam across the batter and swirl into batter using a knife. Pour the rest of the batter on top.
4- Mix up the crumble topping: add the walnuts to a bag and crush until broken down into pea-sized crumbs. Toss with the oat flour, cinnamon, sugar and rolled oats if using. Stir in the tablespoon of oil until the everything starts to come together–mixture should be crumbly. Sprinkle the topping evenly across the top of the batter and bake for 25 minutes, or until browned on top and it springs back slightly when touched. Serve warm.
Annunci

Rispondi

Inserisci i tuoi dati qui sotto o clicca su un'icona per effettuare l'accesso:

Logo WordPress.com

Stai commentando usando il tuo account WordPress.com. Chiudi sessione / Modifica )

Foto Twitter

Stai commentando usando il tuo account Twitter. Chiudi sessione / Modifica )

Foto di Facebook

Stai commentando usando il tuo account Facebook. Chiudi sessione / Modifica )

Google+ photo

Stai commentando usando il tuo account Google+. Chiudi sessione / Modifica )

Connessione a %s...