Pomegranate Apple Coffee Cake & a Holiday Cocktail

 

Hi! Your Monday is about to get a little bit brighter… because we’re starting the week off with a fruity holiday coffee cake and cocktail! If only I could hand deliver them to your kitchen and we could all just brunch it up together all. day long. Too bad that pesky work thing keeps getting in the way! The recipes will just have to do for now 😉

I’m teaming up today with Elyse & David Fairburn from Fairburn It Off to get you into that holiday spirit, while still staying healthy and keeping your body in balance. They created a simple cranberry orange champagne cocktail that pairs perfectly with this gluten free Pomegranate Apple Coffee Cake— talk about the perfect brunch beginnings!

 

Pomegranate Apple Coffee Cake {gluten free} // pumpkin & peanut butter

 

A little bit about Elyse and David… this husband and wife duo run their blog together (so cool!), sharing workouts, nutrition tips, and recipes for a healthy, balanced lifestyle. Their site is packed with exercise videos, a variety of recipes, and lots of motivation to keep you on-track (especially during the holiday season). They offer lots of free content, but also provide full length plans and services if you’re looking for more one-on-one guidance. During the month of December, Elyse and David are donating a portion of their proceeds to charity for every plan they sell.

I was so excited when Elyse approached me about this collaboration, because fitness is SUCH a big part of my life….. but I feel like I never talk about it with you all! Just like Elyse and David, I believe in a balanced lifestyle and work hard to eat clean AND stay active (through a mix of spinning, yoga, barre, and Zumba). Check out their site for lots of great tips and motivation, especially if you’re looking to add a little more exercise into your daily routine!

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Pomegranate Apple Coffee Cake {gluten free} // pumpkin & peanut butter

 

Now back to this coffee cake. First of all, the whole thing is made entirely out of OATMEAL! Yes, you read that right. There’s not a drop of flour or gluten in the entire thing! I was blown away by how beautiful the texture turned out— soft and moist and cakey, thanks to all that apple and pomegranate. And evenly though I cut the sugar by over half (compared to other coffee cakes), it still came out perfectly sweet, thanks to those apples and pomegranate seeds. It’s like you’re indulging, without really indulging!

 

Pomegranate Apple Coffee Cake {gluten free} // pumpkin & peanut butter

 

So head on over to Fairborn It Off to check out their delicious and easy holiday champagne cocktail and get baking!  Or wait till Saturday to do that… since I don’t want to be a bad influence or anything 😉

Have a wonderful Monday everyone!

 

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Pomegranate Apple Coffee Cake {gluten free} // pumpkin & peanut butter

Pomegranate Apple Coffee Cake

Serves 8
Prep time 10 minutes
Cook time 50 minutes
Total time 1 hour
Dietary Gluten Free
Meal type Breakfast

Ingredients

  • 1 1/2 cups rolled oat, finely ground
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 tbsp coconut oil, solid but soft
  • 1/3 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup peeled and diced apples
  • 1/4 cup pomegranate seeds

for the streusel

  • 2 tbsp coconut oil
  • 1/2 cup chopped pecans
  • 3/4 cup old fashioned oats
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Directions

Step 1
Preheat the oven to 350 degrees. Spray a loaf pan with nonstick cooking spray (I used coconut oil spray).
Step 2
In large bowl, combine your dry ingredients: ground oats, cinnamon, nutmeg, and baking soda. Set aside. In a separate bowl, use a mixer to cream coconut oil and sugar together. Add in the egg, vanilla, and milk and beat for another minute. Slowly pour the dry ingredients into the wet ingredients and stir to combine. Finally, fold in the diced apples and pomegranate seeds. Pour evenly into loaf pan.
Step 3
To make the streusel, combine all the streusel ingredients into a small bowl. Use your fingers to mix until the streusel has formed large clumps. Sprinkle the streusel evenly over the coffee cake in the pan.
Step 4
Bake the coffee cake for 50 minutes. Let the cake cool for at least 20 minutes in the pan, then remove from pan to finish cooling. Feel free to sprinkle your cake with powdered sugar or drizzle with a glaze!

Pomegranate Apple Coffee Cake {gluten free} // pumpkin & peanut butter

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

5 Comments

    • I thought of you when I made it 🙂 Maybe I’ll have to make a loaf over Christmas!!

  1. This recipe could be perfect for my leftover oats.
    and I love coffee! which makes it so much better!
    thanks for sharing this recipe

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