Update and Pumpkin Coffeecake

Well, it's been quite awhile, hasn't it? In my defense, I have a perfectly good excuse as to why computers and food and me haven't been happening for the last three(ish) months.

Morning sickness.

I think it should be really called "preggo sickness". As for me, it's a morning, noon, afternoon, evening, night sickness. But that's just a small little detail, right? Whatever. Preggo sickness means that food is the last thing I want to think about, talk about, type about or contemplate on any degree or level. So yeah, I'm pregnant. ^_^ 14 weeks along, to be exact, and it's only in the last couple days that I've felt well enough to consider food again. And seeing as how autumn just technically rolled around (southern california weather always gets that memo late), I really wanted to do something autumny. And because I've been feeling a little bit better, and because I was in charge of snacks today for growth group, I had some fun. Pumpkin coffeecake! Tis a bit of a breakfast food, tis a forkful of autumn, and tis a delicious forkful at that!

I found the recipe at this site, http://www.lifeglutenfree.com/mama_baby_gluten_free/ and I made a few small alterations to it. The first time I made it was really good-but I felt like something was missing. TBG suggested I add some struesal, and I think it was lacking a bit of salt, so when I made my changes, it turned out much more like what we wanted. Moist. Delectable. Pumpkiny. Autumny. All those important things, ya know? ^_^


Ingredients:
1 cup sorghum flour
1/3 cup potato starch (I ran out of this, so I just subbed arrowroot)
1/3 cup tapioca flour
1 teaspoon xantham gum
1/2 teaspoon sea salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon ground allspice


Wet Ingredients:
1/2 cup canned pumpkin (or fresh!)
1/2 cup of honey (or agave nectar)
1/2 cup organic cane sugar (although not wet, you will combine it with these)
2 tablespoons organic molasses
1/3 cup of grapeseed oil / coconut oil (or you can sub for salted butter and reduce your salt)
2 eggs

Struesal :
1 cup brown sugar
dash of cinnamon
3 TBSP butter


1.) Preheat over to 350 degrees. Grease a 8 by 8 pan.

2.) Combine pumpkin, honey, sugar, molasses, oil, and egg. Combine.

3.) Add remaining ingredients to the wet mixture. Mix well. Combine struesel ingredients in a separate bowl, and add more sugar as you deem fit. ^_^

4.) Transfer batter to the greased baking pan and sprinkle struesel over it.

5.) Bake 40 minutes or until a tooth pick is inserted and comes out clean. Cool before slicing. Important to let it cool! Do not let impatience overwhelm you! It will not cut pretty. >_< Trust me on this.

TBG and I love a tall glass of milk with this. And we also love to add chocolate chips to the batter. Oooh, chocolate and pumpkin? Happy tummy time! I'll get a picture of it to post here soon, promise!