Gluten-Free Pumpkin Crumb Cake
http://glutenfreegoddess.blogspot.com/2011/12/gluten-free-pumpkin-...
- 1 1/3 cups light brown sugar
- 1 cup brown rice flour or sorghum flour
- 3/4 cup almond or hazelnut flour
- 1/2 cup tapioca starch
- 1/4 cup cornstarch
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1 teaspoon fine sea salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup pumpkin puree
- 3 large organic free-range eggs, beaten
- 1/2 cup organic coconut oil
- 1 tablespoon bourbon vanilla extract
- 1/3 cup organic light brown sugar
- 3 tablespoons brown rice flour or sorghum flour
- 3 tablespoons organic coconut oil
- 2-3 tablespoons chopped walnuts or pecans (may omit)
- 1 teaspoon ground cinnamon
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Pumpkin puree (1 cup)
- Walnuts or pecans (2 tablespoons)
- Cooking & Baking
- Almond or hazelnut flour (3/4 cup)
- Baking powder (1 1/2 teaspoons)
- Baking soda (1 teaspoon)
- Bourbon vanilla extract (1 tablespoon)
- Brown rice flour or sorghum flour (1 3/16 cup)
- Brown sugar, light (1 1/3 cups)
- Brown sugar, organic light (1/3 cup)
- Cinnamon (1 teaspoon)
- Cinnamon, ground (1 teaspoon)
- Coconut oil, organic (11/16 cup)
- Cornstarch (1/4 cup)
- Nutmeg, ground (1/2 teaspoon)
- Sea salt, fine (1 teaspoon)
- Tapioca starch (1/2 cup)
- Xanthan gum (1 teaspoon)
- Refrigerated
- Eggs, large organic free-range (3)
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Published December 10, 2011 (1 year ago).
22 people saved this recipe.
