Apple Spice Crumb Cake

gluten-free, dairy free // yields 1, 9/10-inch round pan/cast iron skillet or 12-14 muffins

for the crumb topping:

1/3 cup gluten-free rolled oats

3 tablespoons muscovado sugar, or coconut sugar, sucanat, brown sugar

3 tablespoons gluten-free oat flour

1/2 teaspoon cinnamon

1/2 teaspoon freshly grated ginger, small side of your grater

pinch of salt

3 tablespoons unrefined coconut oil, softened not melted

1 medium apple

for the cake:

1 cup gluten-free oat flour

3/4 cup finely ground cornmeal

1/2 cup almond meal

1/4 cup muscovado sugar, or coconut sugar, sucanat, brown sugar

2 teaspoons cinnamon

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 large eggs

2/3 cup apple cider, no-sugar added

1/3 cup unsweetened almond milk

2 teaspoons pure vanilla extract

2 teaspoons freshly grated ginger, small side of your grater

1/4 cup unrefined coconut oil, melted and slightly cooled

1-2 medium apples

For the crumb topping: Place oats, sugar, flour, cinnamon, ginger, and salt in a bowl and mix well. Add the coconut oil and mix together with a fork or your fingers until fully combined. The topping should hold together and feel moist. If it's dry/crumbly add a bit more coconut oil. Set aside and wait to dice your apple so it does not brown.

Preheat your oven to 350* F and grease a round pan or line a muffin tin with liners.

For the cake: In a large bowl stir the flour, cornmeal, almond meal, sugar,cinnamon, baking powder, and salt together until combined.

In another bowl whisk the eggs, then whisk in the cider, milk, vanilla, and grated ginger and until fully combined.

Peel 1 apples. Grate the 1st apple using the large side of your grater until you have 1 cup. Peel + grate another other apple if needed.

Whisk the coconut oil into the wet mixutre and then pour into the dry.

Whisk/stir until just combined [when you no longer see dry flour].

Fold in the grated apple and let sit for 5-7 minutes to thicken.

Peel 1 more apple and dice until you have 3/4 cup.

Pour the batter into the pan, sprinkle with crumb topping, and evenly top with the diced apple.

Place in your oven and bake for 55-65 minutes until golden brown and a toothpick comes out nearly clean [not bone dry/not gooey]. For muffins, bake 30-35 minutes.

Let cool at least 30 minutes before slicing. Cake will be slightly crumbly when warm but firm up completely as it sits.

notes/substitutions: The ginger flavor is mild but definitely noticeable. If you want more gingery-zing use 3/4 teaspoon in the crumb topping and 3 teaspoons in the cake. 2% or soy milk can be used instead of almond milk. Any baking oil will work in place of coconut oil.

Foooood.

A recipe!!!

Pumpkin! Friday!!

Hooray.

breakfast friday - pumpkin buckwheat bake | edible perspective

If you couldn’t tell I’m a little excited. Excited to be back in the kitchen. Thrilled to crack open my first can of pumpkin. The air has been crisp and chilly in the mornings, sun-kissed in the afternoon, and cool at night. My absolute favorite temperature-time of year.

You know, when you actually

want

your oven to be running to help heat up your house in the morning.

breakfast friday - pumpkin buckwheat bake | edible perspective

If you’ve been around here for awhile then you’re definitely familiar with my

buckwheat bakes

. I have an extensive list of oven + microwave versions in all types of flavors.

So while I already have a

pumpkin buckwheat bake

and even a

vegan/GF

pumpkin buckwheat bake, I am certain there is room for at least one more.

In my opinion it’s the best for two simple reasons—the inclusion of coconut oil + almond meal.

breakfast friday - pumpkin buckwheat bake | edible perspective

This is really an entirely new creation all thanks to those 2 ingredients and a smidge of maple syrup. Adding them created a surprisingly fluffy and tender texture. There were also a few ingredients I nixed from the original.

It reminded me of a breakfast muffin with the perfect crumb. It wasn’t overly hearty or dense at all. I was actually taken aback with the first bite. I just couldn’t get enough of the soft texture and the pumpkiny goodness that filled each + every forkful.

Almond meal does wonders for gluten-free baking. Fact.

breakfast friday - pumpkin buckwheat bake | edible perspective

This is a healthy, everyday type breakfast that is just mildly sweet. If you like, you can top it with a bit more maple syrup or honey. Or, you can leave it as is and top with a scoop of your favorite nut butter. Or, both. It’s up to you.

breakfast friday - pumpkin buckwheat bake | edible perspective

While you are probably well aware of my daily waffle obsession, I think we have a new contender on our hands.

And, this recipe makes 2 day’s worth of breakfasts! Just cool + wrap the extra and store in the fridge. Or, you can share the 2nd with your some well-deserving person you know. Choose wisely.

breakfast friday - pumpkin buckwheat bake | edible perspective

Print this!

Pumpkin Buckwheat Bake for Two

gluten-free, dairy-free // yields 2 servings

1/2 cup raw/light buckwheat flour
1/4 cup almond meal
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
1/8 teaspoon salt
1/16 teaspoon clove
1 large egg
6 tablespoons unsweetened almond milk
1/3 cup pumpkin puree
1 tablespoon pure maple syrup
1 tablespoon coconut oil, melted + slightly cooled
1 teaspoon pure vanilla extract

Preheat your oven to 350* F [365-370* around 5,000’ elevation] and grease 2, 4-inch baking dishes.
Whisk together the buckwheat flour, almond meal, cinnamon, baking powder, ginger, nutmeg, salt, and clove.
In another bowl whisk the egg, milk, pumpkin, and maple syrup together until fully combined.
Whisk in the coconut oil and vanilla until combined and pour into the dry ingredients.
Whisk until just combined. Do not over-mix.
Pour evenly into the greased baking dishes and bake for 28-33 minutes.
Test with a toothpick for doneness, then let cool for 5 minutes.
Loosen edges with a knife and turn out onto a plate. Top with nut butter, maple syrup, coconut butter, etc. and eat. Or, let fully cool, wrap well, and store in the fridge for up to 5 days.

notes/substitutions:

Feel free to use ramekins or even muffin tins but note the bake time will vary. If your pumpkin puree is thin like applesauce decrease milk by 1 tablespoon. Raw buckwheat flour can be ground from raw [not toasted/kasha] groats in your blender until flour-like. Toasted/Kasha buckwheat groats will work but the flavor will be much stronger. Almond flour can be used instead of almond meal. Sub 1 1/2 - 2 teaspoons pumpkin spice instead of specified spices if needed. If you want a more typical muffin-like sweetness add another tablespoon of maple syrup to the wet.

One of my favorite ways to reheat bakes like these are to slice it in two flat rounds, heat a skillet with a little coconut oil, and cook each side until toasty + warm. Oh so good.

breakfast friday - pumpkin buckwheat bake | edible perspective

So, yeah. It’s time to get your pumpkin on.

#bfastfridayclub

It’s also time to check out a giveaway for my cookbook over at Goodreads! If you’re on Goodreads come find me!