Tuesday, October 13, 2015

Gingerbread Crumb Cake

     I was so excited to try out my new jar of Coconut Manna, so what's a girl to do but to whip up a Gingerbread Crumb Cake!  Seemed a reasonable way to spend my afternoon....until I had eaten 2/3rd of the cake because it was so colossally delicious I couldn't stop myself...  :0 #whoops #mybad #sorrynotsorry #mysnackturnedintodinner   Luckily each of the 6 pieces are only 212 calories, 13g net carb and 11.5g protein.  With the Holidays coming on, I think this is a perfect solution to any festive gathering... just try and keep it to one piece... people may stare...  ;)

Ingredients for 6 pieces~
1/4 cup Nutiva Coconut Manna, softened (will need to soften and stir Manna before measuring)
1 Jumbo Egg
1/2 cup Silk 25 cal/cup Cashew Milk
1 scoop Quest Salted Caramel Protein Powder
1/4 cup Nutiva Coconut Flour
1/4 cup Coconut Nectar
1 teaspoon Ginger Spice
1 teaspoon Baking Powder
Dash Cinnamon
Dash Vanilla
1 Quest Coconut Cashew Protein Bar, diced
1 Tablespoon Nutiva Hemp Seed
1 Tablespoon Sliced Almonds
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1.5 Tablespoon Sunspire All Natural White Chocolate Chips, melted
2 Tablespoons Silk 25 cal/cup Cashew Milk
1/2-1 teaspoon Ginger Spice, depending on taste preference
1.5 teaspoons Nutiva Coconut Flour
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6" Springform Pan

     Mix softened Coconut Manna and Egg til well incorporated, then stir in Cashew Milk, Salted Caramel Protein Powder, Coconut Flour, Coconut Nectar, Ginger Spice, Baking Powder, Cinnamon and Vanilla and pour into Pam sprayed 6" Springform Pan.  Top with diced Coconut Cashew Quest Bar, Nutiva Hemp Seed and Sliced Almonds.  Bake at 350 for 35-40 minutes.  Remove and cool, remove band from cake pan.  Mix all ingredients in second section for frosting til smoothly blended, add to baggie, snip bottom corner and drizzly on cooled cake.  Enjoy  :)

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