Food recipes
Maple Streusel Coffee Cake Squares
Maple Streusel Coffee Cake Squares Ingredients: nuts, walnuts, english nuts, pecans oats spices, cinnamon, ground salt, table shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) dates, d...
Maple Streusel Coffee Cake Squares
Ingredients:
nuts, walnuts, english
nuts, pecans
oats
spices, cinnamon, ground
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
dates, deglet noor
vanilla extract
syrup, maple, canadian
cock brand, palm sugar,
Directions:
In a food processor, combine the walnuts and pecans and pulse a few times, until the nuts are roughly chopped.
Add the oats, cinnamon, and salt, and pulse just until the nuts are coarsely ground (be careful not to overprocess).
Transfer 2/3 cup of the nut mixture to a small bowl and set aside.
Add the coconut flour to the remaining mixture in the food processor and pulse until just combined.
Add the dates, 2 to 3 at a time, pulsing between additions until each date is well-incorporated.
Add the vanilla and 1/4 cup of the maple syrup and pulse until the mixture clumps together.
Transfer the batter to an 8-inch square baking pan (lined with plastic wrap for easy removal, if desired), using your fingers or a spatula to press it firmly and evenly into the pan.
Add the coconut palm sugar and remaining tablespoon of maple syrup to the reserved nut-oat mixture in the small bowl.
Use a fork to stir it together until it becomes sticky.
Scatter the streusel evenly on top of the cake in the pan, and firmly press it down with your fingers or the bottom of a cup.
Refrigerate until ready to cut and serve.
Store the squares in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.
Substitutions:
Walnuts: additional pecans, or almonds a Pecans: additional walnuts, or almonds
Dates: soft golden raisins
Coconut palm sugar: Sucanat, maple sugar, or organic brown sugar
Variations:
Grain-Free Coffee Cake Bars: Replace the oats with unsweetened flaked coconut.
Lower-Fat Coffee Cake Bars: Replace 1/2 cup of either the pecans or the walnuts with additional old-fashioned rolled oats.
Tropical Carrot Cake: Mix 1/2 cup unsweetened shredded or flaked coconut into the batter.
Ingredients:
nuts, walnuts, english
nuts, pecans
oats
spices, cinnamon, ground
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
dates, deglet noor
vanilla extract
syrup, maple, canadian
cock brand, palm sugar,
Directions:
In a food processor, combine the walnuts and pecans and pulse a few times, until the nuts are roughly chopped.
Add the oats, cinnamon, and salt, and pulse just until the nuts are coarsely ground (be careful not to overprocess).
Transfer 2/3 cup of the nut mixture to a small bowl and set aside.
Add the coconut flour to the remaining mixture in the food processor and pulse until just combined.
Add the dates, 2 to 3 at a time, pulsing between additions until each date is well-incorporated.
Add the vanilla and 1/4 cup of the maple syrup and pulse until the mixture clumps together.
Transfer the batter to an 8-inch square baking pan (lined with plastic wrap for easy removal, if desired), using your fingers or a spatula to press it firmly and evenly into the pan.
Add the coconut palm sugar and remaining tablespoon of maple syrup to the reserved nut-oat mixture in the small bowl.
Use a fork to stir it together until it becomes sticky.
Scatter the streusel evenly on top of the cake in the pan, and firmly press it down with your fingers or the bottom of a cup.
Refrigerate until ready to cut and serve.
Store the squares in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.
Substitutions:
Walnuts: additional pecans, or almonds a Pecans: additional walnuts, or almonds
Dates: soft golden raisins
Coconut palm sugar: Sucanat, maple sugar, or organic brown sugar
Variations:
Grain-Free Coffee Cake Bars: Replace the oats with unsweetened flaked coconut.
Lower-Fat Coffee Cake Bars: Replace 1/2 cup of either the pecans or the walnuts with additional old-fashioned rolled oats.
Tropical Carrot Cake: Mix 1/2 cup unsweetened shredded or flaked coconut into the batter.