We are Viking Homesteaders trapped in the 21st Century attempting to blend historically proven sustainable subsistence living, family values, and the mess of modern 21st Century jobs, regulations and taxes in a suburban neighborhood.
Paleo and Gluten Free Chocolate Pumpkin Coffee Cake/Bars
You don't have to wait for Thanksgiving or the Holidays to make this awesome coffee cake. When I served it recently at a Waldorf event people were licking the sides of the serving dish and wanting more. Beware the batter is very thick, but that's okay. This recipe comes from Edible Harmony- Gluten Free, Grain-Free, All Natural Living. Check out their blog here.
2 cups of almond flour (This is different from almond meal, which is coarser.) ¼ cup of coconut flour 6 large eggs ½ cup of coconut oil (I didn't have coconut oil so I used olive oil. It still came out.) 1 teaspoon of baking soda 3/4 cup of honey ½ cup of unsweetened cocoa ½ cup of pumpkin puree 1 large egg ½ tablespoon of pumpkin spice (or 1 ½ tsp of cinnamon,¼ tsp of ground clove,¼ tsp of ground ginger,¼ tsp of ground nutmeg, ¼ tsp of ground cardamom)
Preheat oven to 375 degrees Fahrenheit.
Using an electric mixer, food processor, or immersion blender, mix the almond flour, coconut flour, coconut oil, baking soda, honey and 6 eggs, until well combined.
Scoop 2 cups of this batter and place in a separate bowl.
Mix in the 2 cups of batter you set aside with the unsweetened cocoa and transfer the chocolate layer into a greased 9″ x 13″ baking dish.
Mix in the pumpkin puree, spices and 1 egg with the remaining batter.
Pour the pumpkin layer over the chocolate batter.
Bake for 30 minutes or until a toothpick inserted in the middle of the cake comes out dry.