Today marks Week 3 of a elimination plan that I have been on.




Whats a elimination plan you ask... ?? :) Simply put I am sticking to my portion containers I am just eliminating the foods that are not benefiting my body right now. Foods that me be negatively affecting my mood and health. Activities that are making me grumpy and people that are dragging me down! #nonegativevibeshere

I will slowly re-introduce those foods back into my meal plans. Really focusing on how each one makes me feel. MIND AND BODY!

I have also been journaling my sleep patterns #50hoursleepweek and how i am feeling mentally and physically each day!


So far I have felt great! I haven't been tempted by sweet treats like I normally am. I feel clear and energized!

I wanted to share a little recipe with you all pumpkin coffee cake inspired!

This is SO good and super simple!
It would be a great after dinner treat with a little coconut milk whipped cream on top or with a glass of tea in the morning!







Pumpkin Coffee cake. 
  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1 cup canned pumpkin
  • 4 eggs
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup unsweetened coconut flakes 
    • CRUMB TOPPING ( make first) 
  • 1/4 cup coconut flour
  • 1/2 cup almond flour
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil
  • 1/4 cup chopped pecans or walnuts 
Instructions
Report this ad
  1. Preheat oven to 325° and line a 9x9 pan with parchment paper. 
  2. Make the crumb topping first: in a small bowl, combine coconut flour, almond flour, coconut sugar, cinnamon, maple syrup, and coconut oil and chopped nuts. Mix well- it should resemble wet sand. Set aside.
  3. In a large bowl, combine coconut oil, maple syrup, coconut sugar, and pumpkin. Mix well. 
  4. Add in the eggs and mix until incorporated. 
  5. Add in the almond flour, coconut flour, baking soda, pumpkin spice, cinnamon unsweetened coconut, and salt. Mix until all batter is wet. Pour into prepared pan and top with crumb topping. 
  6. Bake for 45-50 minutes. 
  7. Store in fridge after the first day. I like mine better once chilled in the fridge! 
Recipe modified from Jaysbakingmecrazy.com Tons of great recipes on her page! :) 

ENJOY!! 



Comments

Post a Comment

Popular Posts