Pumpkin season baby. Oh yeah.
If you love pumpkin as much as I do than you are enjoying this lovely time of year as much as me! Pumpkin is everywhere right now, as it should be!
I’ve been experimenting with baking with garbanzo bean (chickpea) flour lately and I have to say, it’s pretty darn close to regular flour! Well, as close as gluten free flours can get. So for those of you who have to/choose to eat gluten free, here’s a new recipe for Thanksgiving or Christmas time to fill your tummy!
Because it’s made with garbanzo bean flour, it is LOADED with protein and fiber! And let’s not forget about all the antioxidant power that pumpkin has in it. It’s a coffee cake that is UBER-HEALTHY!!!
Gluten Free Pumpkin Coffee Cake (grain free, high protein, high fiber)
- 1 cup canned pumpkin
- 1/4 cup honey or maple syrup
- 1 Tbsp vanilla extract
- 2 large eggs
- 1/4 cup coconut oil
- 1 teaspoon apple cider vinegar
- 1 1/2 cups chickpea flour (garbanzo bean flour)
- 1 teaspoon baking soda
- 1 Tbsp pumpkin pie spice
- 1 tsp cinnamon
- 1/4 teaspoon salt
Crumb Topping Ingredients:
- 1/2 cup garbanzo bean flour
- 2 Tbsp. coconut sugar
- 3 Tbsp. honey or maple syrup
- 2 Tbsp. coconut oil
- 1 tsp ground cinnamon
Directions: Preheat oven to 350°F. Combine all cake ingredients in a food processor and pulse until well combined and smooth. Pour into a greased 9×9 glass baking dish. In a small mixing bowl, combine the crumb topping ingredients and mix well with a fork. It should resemble wet sand. Sprinkle evenly over coffee cake. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. After a day, store the bread in the refrigerator for up to 4 days.
Here are some other pumpkin recipes that you might like: