Pumpkin Spice Coffee Cake

Ingredients

2 Tbsp Ground Flax + 3 Tbsp Water

1 ¾ Cups Oat Flour (equal amount of oats in the blender)

1 tsp Baking soda

½ tsp Cinnamon

¼ tsp Nutmeg

¼ tsp Ginger

¼ tsp Ground Cloves

1 Cup Pumpkin Puree

½ Cup Maple Syrup

1 tsp Vanilla

⅓ Cup plant milk (or water)

¼ Cup Melted Coconut oil (Or Applesauce)

Pecan Crumble

½ Cup Chopped Pecans

½ Cup Almond Flour*

1½ Tbsp Maple Syrup

1½ Tbsp Melted Coconut Oil

A pinch of all pumpkin pie spices above

Preparation

Preheat oven to 325 F.

In a small bowl mix flax and water and let it sit for about 5-10 minuets or until you have mixed the rest of the ingredients.

If you are making your own oat flour, add the oats to a high speed blender or food processor until a fine flour is formed. The better ground the oats are the better the texture of the cake will be. If you do not have a high powered blender such as a vitamix I recommend using a food processor.

Stir with the rest of the dry ingredients. Then add the wet ingredients (including flax) into the same bowl and stir. Easy enough!

Spread evenly in a baking dish lined with parchment paper. It is ok if it is a bit thick and glumpy.

To make the pecan crumble mix all ingredients in a small bowl. Spread evenly on top of the cake.

Bake for 55-60 minuets. If the crumble needs more roasting after this amount of time, turn the oven to broil for a couple minuets.