A few years ago I kept getting sick. After a long process, I found out I am allergic to wheat, barley, and rye. So, I work on recipes that keep to my food allergies, but also that hubby likes too. If you have eaten gluten free items, they are not always the best tasting or sometimes texture is quite different than what we are used to. I enjoy making items that others will also enjoy so I try things out before I make them for a gathering. This is a hubby approved dessert you can feel comfortable making for anyone.
Sorry I do not have a picture, I have not made one yet for this year, but rest assured, it is a delicious treat.
What you will need for the topping (make this first so it is cooling while you make the base):
2/3 c firmly packed brown sugar
1/2 c unsalted butter
1 t vanilla
1/4 t kosher salt
3/4 c coconut flour
To prepare the topping, in a medium saucepan, cook the brown sugar, butter, vanilla, and salt over medium heat, stir constantly. Stir until smooth. Remove from heat, whisk in flour until smooth. Transfer to wax paper. Cool completely.
What you will need for the base:
3/4 c coconut flour
1 t baking powder
1 t baking soda
1 1/2 t cinnamon
1/2 t nutmeg
1/2 t pumpkin pie spice
1/2 t salt
1 (small) can canned pumpkin
1 c firmly packed brown sugar
1/2 c vegetable oil
2 large eggs
1/4 c sour cream
1/2 t vanilla
Preheat oven to 350 degrees. Spray pie plate with cooking spray. In medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, pumpkin pie spice, and salt.
In large bowl, whisk together pumpkin, brown sugar, oil, eggs, sour cream, and vanilla. Add flour mixture to pumpkin mixture, whisk until combined.
Pour batter into prepared pan. Break up cooked topping into chunks/crumbs and sprinkle on top of batter.
Bake 40-45 minutes or until toothpick comes out clean.
Do you have folks in your family with food allergies you have to be careful with? This is quite a treat and I am sure your family will love it, allergies or not.
