Crumbly Pumpkin Coffee Cake {Egg Free}

This is a delicious dessert but sometimes we eat it for breakfast, too! For a real treat, make a cream cheese glaze to drizzle over the top!

Can sub a gluten free flour in this recipe. (Almond and Coconut will not work)
Coconut oil and butter are interchangeable in this recipe.
Milk can be dairy, almond or coconut.

Crumbly Pumpkin Coffee Cake

----Soak overnight or at least 12 hours.

2 cups whole wheat flour (I prefer whole white wheat or spelt)

2 cups oat flour (grind whole groats, steel cut oats or rolled oats in a blender or food processor)
1 cup milk (almond, coconut or dairy)
2 cups canned pumpkin
2 Tbsp. acidic medium (whey, raw apple cider vinegar, lemon juice, or plain yogurt)

----When ready to bake, add:

3 tsp. baking powder

1 tsp. baking soda

2 tsp. cinnamon

1 tsp. nutmeg

1 tsp. sea salt

1/4 cup coconut oil, melted
2 tsp. pure vanilla extract

1 1/4 cup coconut sugar

Crumb Topping

6 Tbsp. whole wheat flour (sprouted is best)

6 Tbsp. coconut sugar

2 Tbsp. organic sugar 

4 Tbsp. organic salted butter, melted

1/2 cup rolled oats

3 tsp. cinnamon

Preheat oven to 350° Grease a glass 9x13 dish with nonstick spray, coconut oil or butter).

Combine soaked flour with remaining ingredients.  Spread into greased dish.

Combine crumb topping ingredients and mix well with fork to form a crumble. Sprinkle over the top.

Bake for 30-32 minutes.