Good Morning Friday!
Sure would love to make a special treat for my Hubbin’ and me. Is it possible to bake something delightful without losing the “lighten it up” factor? Something to compete with the sugar-laden pastries at the coffee shop? Of course it is!
I took an already outstanding recipe for vegan coffeecake and added a twist. I usually use some kind of fruit with this. Fruit is good, sure, but what if I want even more fiber and want to sneak even more veggies into the day?
Spaghetti Squash Coffeecake
- 2 C whole wheat pastry flour
- 1/2 Tsp sea salt
- 1 1/2 Tsp baking powder
- 1 Tsp baking soda
- 1/4 C light oil (I use avocado)
- 1/2 C brown rice syrup
- 1 Tsp vanilla extract
- 1/4 Tsp turmeric (optional)
- 1/2 – 2/3 C unsweetened vanilla almond milk
- 1 1/2 C cooked, chopped spaghetti squash
- 1/2 cup of diced apples, berries or other fruit
- 3 Tbs maple granules
- 3 Tbs chopped toasted walnuts
Sift the dry ingredients together, mix the wet ingredients except the squash and fruit together and then add the wet with into the dry and stir until incorporated. Do not over-mix this. Adjust the almond milk so you have a fairly thick batter – not runny. Add the squash and fruit—I chose a half cup of cranberries.. Pour into an oiled 6 X 10 or similar size baking dish. Make the topping and sprinkle it on top of the cake. Bake at 375 for about a half hour.
Dare you to let this cool completely on the rack before cutting into it! This is a wonderfully moist and satisfying breakfast cake.
- I like using turmeric because of the nice yellow color it gives the cake and also because turmeric is beneficial as an anti-inflammatory.
- You can use coconut sugar granules instead of maple granules.
- You can make extra topping and layer it into both the middle and on top.
- You can skip the fruit, add less sweetener and make this into a savory cake using herbs and spices. (SO many possibilities!)
- The cake is based on a recipe from Christina Cooks which you can find here.