I make an effort on Sundays to make something for us to grab for breakfast during the week.
Crumb/coffee cake popped into my head. Look out cobwebs… I have an idea!
My old recipes for crumb cake were full of sugar so I tried out a recipe using some healthier ingredients.
This crumb cake has the traditional crumb topping you love and will fill you up, satisfying that sweet craving you have…or I have….it’s probably me. It usually is.
- 2 1/4 Cups Spelt Flour
- 2 Tsp Baking Powder
- 1/2 Tsp Salt
- 1/4 Tsp Cinnamon
- 1/4 Tsp Nutmeg
- 3/4 Cup Fig & Date Paste or Honey
- 3/4 Cup Almond Milk
- 1/4 Cup Ghee
- 1 Egg
- 1 Cup Blueberries (I used Frozen Wild Blueberries)
- 1/4 Cup Spelt Flour
- 3 Tbsp Almond Meal
- 3 Tbsp Ghee
- 1/2 Tsp Cinnamon
- 1/2 Tsp Nutmeg
- 1/2 Cup Coconut Palm Sugar
Preheat oven to 375 degrees
Grease an 8″ x 8″ or 9″ x 9″ pan.
In a large bowl, mix together the flour, baking powder, salt, cinnamon and nutmeg.
Make a well in the middle of the dry ingredients.
In the well, add the paste or honey, ghee, milk and egg.
Mix together well.
Carefully fold in the blueberries.
Pour the batter into your prepared pan
In a smaller bowl combine all the topping ingredients using a fork or a pastry cutter.
Sprinkle this delicious topping all over the cake batter.
Bake for 35 – 40 minutes. Insert a toothpick or cake tester to make sure it’s done.
Allow to cool on a wire rack. Once cool, cut into 9 squares.