Protein Pumpkin Coffee Cake
 
Prep time
Cook time
Total time
 
Serves: 9
Ingredients
Coffee Cake
  • 1 ½ Cup Oat Flour
  • 2 Tablespoons Kretschmer Wheat Germ
  • 2 Scoops of Vanilla Protein Powder (I used Perfect Fit)
  • ½ Cup Coconut Sugar
  • 1 Tablespoon Baking Powder
  • 1 Tablespoon Pumpkin Pie Spice
  • Pinch of Salt
  • 2 Eggs
  • ¾ Cup Pumpkin Puree
  • ¼ Cup Coconut Oil, Melted, and Cooled
  • 1 Cup Unsweetened Almond Milk
Topping
  • 2 Tablespoons Kretschmer Wheat Germ
  • ¼ Cup Coconut Sugar
  • 1 Teaspoon Cinnamon
  • 1 Tablespoon Coconut Oil, Solid, and Firm
Instructions
  1. Preheat oven to 350F. Spray an 8x8 inch baking pan with nonstick spray and set aside.
  2. In a large bowl, combine the oat flour, Kretschmer Wheat Germ, protein powder, coconut sugar, baking powder, pumpkin pie spice and salt. Set aside.
  3. In a medium bowl, combine the pumpkin puree, eggs, melted coconut oil and almond milk. Whisk together until eggs are beaten and ingredients are thoroughly combined.
  4. Pour the wet ingredients into the bowl of dry and ingredients, and mix until thoroughly combined. A thick batter should form. Pour the batter into the prepared pan and spread until the batter forms an even layer.
  5. In a small bowl, combine the Kretschmer Wheat Germ, coconut sugar, solid coconut oil and cinnamon for the topping. Use a fork to cut in the pieces of coconut until combined. The mixture will be crumbly.
  6. Sprinkle the topping mixture over the coffee cake batter, and bake for 25-30 minutes or until an inserted toothpick comes out clean.
  7. Remove from the oven, and allow to cool completely before cutting into bars. Store in a sealed container in the fridge or freeze.
Recipe by The Balanced Berry at https://www.thebalancedberry.com/protein-pumpkin-coffee-cake/