Coffee Cake (grain-free, gluten-free, paleo, GAPS)

INGREDIENTS

1/2 cup

coconut flour, sifted or lumps removed with a fork

1/4 tsp

baking soda

1/2 tsp

sea salt

1 tsp

cinnamon

1/2 tsp

fresh grated nutmeg

1/2 tsp

ground ginger

1/4 tsp

ground cloves

1/4 tsp

allspice

eggs at room temperature

1/4 cup

coconut oil, melted and cooled or very soft

1/2 cup

honey

1/2 cup

squash puree (any squash will do; summer or winter. I used acorn squash that I had frozen. You could also use pumpkin, carrot, apple, pear, etc.)

1 tsp

pure vanilla extract

1/2 cup

nuts, chopped (I used walnuts and pecans)

2 tbsp

coconut or date sugar (you can substitute honey to be 100% GAPS legal, but the topping will be a little stickier)

1 tbsp

coconut oil

1 tsp

cinnamon