As a child I loved to make breakfast. Making breakfast was my quiet, alone time of the morning before my siblings and parents woke up. I would make eggs or sausage and toast, oatmeal, pancakes, waffles, french toast, coffee cakes, pastries, you name it! I loved it! And all from scratch. My present food restrictions keep me from eating most of these tasty baked goods – and the other day I was thinking about how much I missed a good crumb cake. (There is a lot you can do with nuts, seeds, and eggs as far as a gluten replacement, but without them you are quite limited.)
It made me a bit sad, but then I had a thought! It ended up looking something like this:
And it made me feel so much better! 🙂
If you are familiar with my recipes, you will know that I grind coconut, or use melted coconut cream concentrate frequently in my baked goods. It just does everything that I want it to do, so beautifully! (My original inspiration on this subject came from: Creamy Coconut Chocolate Chip Macaroons – but I’ve taken it to the extreme, clearly! :))
The coconut cream concentrate, however, it is NOT to be confused with the coconut cream at the top of a can of coconut milk. Just so you know. 🙂 Here are some links that would work: coconut cream concentrate, coconut manna, coconut for grinding (super fine, or add a little extra). It is also important to note that these do not set up until they cool. They will be soft when you take them out of the oven, and this is just fine! They have a lovely consistency after sitting on the counter for half an hour. 🙂
And I can honestly say that they are better than any crumb cake I’ve ever made – even in my pastry chef days. 🙂
Cinnamon Crumb Cake:
4 cups fine shredded, unsweetened coconut
~OR~ 1 1/3 cup melted coconut cream concentrate (see above)
1 Tbs. Maple Syrup
1 healthy pinch sea salt
1 generous teaspoon cinnamon
1/4 cup Maple Syrup
1/2 tsp. sea salt
1/2 tsp. baking soda
1 Tbs. vanilla plus enough water to make 1/4 cup
1. Put 4 cups of coconut into your 11 cup food processor. Let process for five full minutes.
2. Let the food processor rest for five minutes (so it doesn’t over heat.)
3. Turn on for an additional five minutes. It will be quite liquidy and you will hear it splash. (At this point, you could use the melted coconut cream concentrate – 1/3 cup for the topping, and 1 cup for the batter.)
4. Remove 1/3 cup of the ground coconut liquid, put it into a small bowl, and add the 1 Tbs. Maple Syrup, the pinch sea salt, and the cinnamon. Stir until it comes together – it should look like this:
5. To the remaining ground coconut, add the 1/4 cup maple syrup, the sea salt, baking soda, and vanilla/water mixture. Turn on until it forms a thick batter. I usually scrape down the sides once, then run it for a few more seconds.
6. Drop the batter into 8 or 9 muffin cup liners (they Must be lined!) 🙂 Sprinkle the topping on top. If you would like to add some fruit between the batter and the topping, go for it! Just note that these do not bake for super long, so I found the fruit wasn’t baked through. (So if you use apples, you might want to use ones that are cooked already – I’ve tried them with mangoes, which were lovely!)
7. Bake at 350 for 15 minutes. Cook them until they are light brown, but don’t expect them to be firm. When you remove them from the oven, just leave them in the pan for 30 minutes. Then remove them, and let them finish cooling. They stay soft, but firm up nicely as they cool.
8. Enjoy!! 🙂