Chickpea Pumpkin Coffee Cake with Cashew Cream
1 1/4 cup Garbanzo bean flour
3/4 cup organic pumpkin puree
2 tbsp organic chia seed blend (1 tbsp chia seeds in 1/4 cup water, soak for 5 mins, then blend)
1/4 cup organic applesauce (or blend 1 chopped red apple with 1/4 cup pure water)
2 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp ground clove
1/4 tsp ground ginger
1/2 cup maple syrup
1 cup pure water
1 cup chopped walnuts
1/2 tsp sea salt
2 tbsp cold-pressed virgin coconut oil
* Cashew Cream topping
Preheat oven to 400°F.
Soak cashews in warm water.
Place coconut oil in skillet or baking pan and place in oven for 1-2 minutes until it melts and coats the bottom. Remove skillet/pan from oven once melted, and set aside.
Make Cashew Cream and refrigerate.
Mix all ingredients except walnuts, with a whisk, kitchen spatula or large spoon, until thoroughly blended (no chunks). Once blended, add nuts and mix well. Pour into your skillet or pan and place in the oven.
Bake for 20-30 minutes until bread passes the fork test—poke the center of cake with a fork and if it comes out of center relatively clean, it is done. This gluten-free batter will firm up once it cools.
Allow cake to cool for at least 10 minutes so you can successfully remove it from skillet or pan.
Top with chilled Cashew Cream and enjoy.
2/3 cup raw, organic cashews, soaked and drained
1/2 cup pure water
1 tbsp maple syrup
1/4 tsp ground cinnamon
Pinch of sea salt
Place ingredients in blender and mix until creamy. Place in a glass dish and chill in refrigerator.