A low fat coffee cake chock full of pumpkin and topped with a pecan oat crumb mixture. It's a winner any morning, but especially great for an autumn treat.
|1||cup whole wheat pastry flour|
|¾||teaspoon stevia (Nu-stevia brand)|
|1||teaspoon baking powder|
|½||teaspoon baking soda|
|½||teaspoon ground ginger|
|¾||cup pureed pumpkin|
|½||cup So Delicious unsweetened coconut milk (or other non-dairy milk)|
|1||tablespoon ground flax seeds mixed with 2 tablespoons water|
|¼||cup brown sugar|
|1 to 2||tablespoons olive oil|
Preheat oven to 350 degrees. Oil an 8 by 8 baking pan. Mix the wet ingredients together in one bowl and the dry ones in a different one. Add all the topping ingredients to a food processor and process until it's the perfect size for a crumb topping. Mix the wet with the dry and spread the mixture into the oiled pan. Sprinkle topping evenly over the coffee cake. Bake for 25 minutes or until a knife comes out clean.