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- 4/28/2020
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Author:
Lara Lyn Carter
Author:
Lara Lyn Carter
ABOUT CHEF LARA LYN CARTER:
Lara Lyn Carter is an Emmy Award winning television host, chef, and cookbook author. Her new cookbook, “Skinny Southern” which is all gluten and refined sugar free cooking, climbed all the way to #2 on Amazon’s Hot New Release list and sold out in 12 days. “Thyme for Sharing with Lara Lyn Carter”, which she hosted, created and produced aired the summer of 2015 as part of Georgia Public Broadcasting’s summer cooking line-up and received excellent ratings and praise. The show was nominated for four Emmys in the categories of: lighting; photography; director; and on camera talent for which Carter received her Emmy as host. In addition, Lara Lyn created and hosted “Savor the Good Life” with Raycom Media’s WALB, the NBC and ABC affiliate in Southwest Georgia, for three years.
Lara Lyn is considered Georgia’s “go to authority” on Southern entertaining. She converted to healthy, clean cooking and shares her vast experience and array of Southern recipes with a twist to her constantly growing followers. She has been featured on numerous television shows including The Food Network, as well as in magazines, newspapers, podcasts, and radio shows across the US and Canada
When not working, Lara Lyn keeps herself busy with her husband and their three sons ranging in ages from 22-years old, 17-years old to a 5-year old.To learn more about Chef Lara Lyn Carter, please visit: http://laralyncarter.com/
Comments:
What’s your favorite Coffeecake? I can’t pick just one but my Pumpkin Streusel Coffeecake is in my top 3 favorites!
Ingredients
Crumb Topping
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 3 tablespoons maple syrup
- 2 tablespoons coconut sugar
- 1 tablespoon coconut oil, solid
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground clove
- 1/2 teaspoon ground nutmeg
Cake
- Nonstick baking spray, for the baking dish
- 1 cup canned pumpkin puree
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 4 eggs, at room temperature
- 1 cup almond flour
- 1/2 cup chopped pecans or walnuts
- 1/4 cup coconut flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground clove
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Directions
- For the crumb topping: Combine the almond flour, coconut
flour, maple syrup, coconut sugar, coconut oil, cinnamon, clove and
nutmeg in a bowl and mix well with a fork. It will resemble coarse sand.
Set aside. - For the cake: Preheat the oven to 325 degrees F. Spray an 8-inch square baking dish with nonstick spray.
- In a large bowl, combine the pumpkin, coconut oil, maple
syrup, coconut sugar and eggs and mix well. In another large bowl,
combine the almond flour, nuts, coconut flour, cinnamon, baking soda,
clove, nutmeg and salt and mix well. Slowly add the dry ingredients to
the wet and mix well. (Because this cake uses non-gluten flour, you
don’t have to worry about overmixing). - Pour into the greased pan and sprinkle the crumb topping
over the batter. Bake until golden brown and beginning to set, 50 to 60
minutes. (Note: The cake will appear loose and under-baked. It will
continue to set up as it cools.) Allow to cool completely before serving
directly from the pan.
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4/28/2020