Raspberry Walnut Coffee Cake

Name: Raspberry Walnut Coffee Cake
Ingredients: 1 1/4 cups almond milk; 1/2 tablespoon flaxseed; 1 teaspoon vanilla; 1/4 cup maple syrup; 1 1/2 tablespoons oil; 1 cup oat flour; 1 cup walnuts or any other nut, ground into a fine powder; 1 tablespoon baking soda; 2 teaspoons cinnamon; 1/2 teaspoon salt; 1/2 cup instant oats optional; 1/3 cup raspberry jam for swirling; 1/4 cup walnuts crushed; 1/4 cup oat flour; 1 teaspoon cinnamon; 1 1/2 tablespoons turbinado sugar; 1/4 cup rolled oats optional; 1 tablespoon oil

18 ingredients

4 steps

Ingredients

1 1/4 cups almond milk
1/2 tablespoon flaxseed
1 teaspoon vanilla
1/4 cup maple syrup
1 1/2 tablespoons oil
1 cup oat flour
1 cup walnuts or any other nut, ground into a fine powder
1 tablespoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 cup instant oats optional
1/3 cup raspberry jam for swirling
1/4 cup walnuts crushed
1/4 cup oat flour
1 teaspoon cinnamon
1 1/2 tablespoons turbinado sugar
1/4 cup rolled oats optional
1 tablespoon oil

Directions

1

Preheat oven to 375 and grease an 8x8 pan.
2

Combine all wet ingredients-milk, flax, vanilla, syrup, oil. Let stand while grinding the walnuts. It's okay if the walnuts are still a little chunky-texture is good. Whisk together with the baking soda, cinnamon, salt and additional oats, if using.
3

Pour half the batter into prepared pan. Using a spoon, dollop lines of jam across the batter and swirl into batter using a knife. Pour the rest of the batter on top.
4

Mix up the crumble topping: add the walnuts to a bag and crush until broken down into pea-sized crumbs. Toss with the oat flour, cinnamon, sugar and rolled oats if using. Stir in the tablespoon of oil until the everything starts to come together--mixture should be crumbly. Sprinkle the topping evenly across the top of the batter and bake for 25 minutes, or until browned on top and it springs back slightly when touched. Serve warm.