Fall. My favorite season hands down! I love the leaves, the chilly mornings and the plethora of fruits and veggies available at the farmers market. The only noticeable dislike of the season is the reality of being back to work. I love my job, through and through, but the "hit the ground running" feeling that I get every year, no matter how many years I have taught still hits me on hard.
This weekend was my first weekend to take a deep breath...and bake! I had bought some beautiful, organic plums from Lou and they were begging me to turn them into something amazing. I had a stocked pantry now I just had to decide what direction to go with it.
For this recipe I decided to try using a combination of spelt flour and coconut flour for both the streusel and the cake batter. It made a denser cake, but it would be perfect with a hot cup of tea and a good friend!
Some nutritional tidbits that I am sure you will enjoy;) Spelt flour contains choline and betaine, which have been shown to help decrease inflammation; even though it is a gluten flour it is a lot easier to digest. Coconut flour is a gluten free flour and it is packed full of fiber and protein...compared to the all purpose alternative. Coconut oil is super healthy medium chain fatty acid (MCT). Which means your body processes it as if it were a carbohydrate, so your body uses it for fuel immediately, unlike other types of fat. The bottom line: this recipe is crazy healthy and you should let me know if you like it.
Here is what you need to know before you start to bake.
Recipe: Plum Streusel Coffeecake
Love from the ov,