Pumpkin-Cranberry Gluten-Free Coffee Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1/2 cup potato starch1/2 tapioca flour1/2 white rice flour1/2 brown rice flour1-1/2 teaspoons baking powder1/2 teaspoon baking soda1/4 teaspoon kosher salt1 egg2 tablespoons extra virgin olive oil1 cup pumpkin puree1/2 banana1/2 cup honey1 can Grown Right Organic Whole Berry Cranberry SauceSTREUSEL:1 cup oats2 tablespoons white rice flour1/4 cup brown sugar2 tablespoons extra virgin olive oil2 tablespoons Torani sugar-free orange syrup
Preheat oven to 350 degrees. Lightly butter a 9x13-inch baking dish.
Mix the potato starch, tapioca flour, rice flours, baking powder, baking soda and salt in a large bowl. Puree the egg, oil, pumpking, banana and honey -- either using a hand-held blender or a stand blender. Combine the puree with the flour mix and spread out in the prepared pan. Cover with the cranberry sauce. Mix the streusel ingredients and sprinkle over the cranberry sauce. Bake for 45 minutes, until lightly browned on top.
Number of Servings: 16
Recipe submitted by SparkPeople user KATZASTAR.
Mix the potato starch, tapioca flour, rice flours, baking powder, baking soda and salt in a large bowl. Puree the egg, oil, pumpking, banana and honey -- either using a hand-held blender or a stand blender. Combine the puree with the flour mix and spread out in the prepared pan. Cover with the cranberry sauce. Mix the streusel ingredients and sprinkle over the cranberry sauce. Bake for 45 minutes, until lightly browned on top.
Number of Servings: 16
Recipe submitted by SparkPeople user KATZASTAR.
Nutritional Info Amount Per Serving
- Calories: 213.5
- Total Fat: 4.6 g
- Cholesterol: 15.5 mg
- Sodium: 106.6 mg
- Total Carbs: 42.7 g
- Dietary Fiber: 2.2 g
- Protein: 2.6 g
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