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.
Adapted from healthyslowcooking.com
cup whole wheat pastry flour
teaspoon stevia (Nu-stevia brand)
teaspoon baking powder
teaspoon baking soda
teaspoon ground ginger
cup pureed pumpkin
cup So Delicious unsweetened coconut milk (or other non-dairy milk)
tablespoon ground flax seeds mixed with 2 tablespoons water
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.