I have had this idea in my head for so long. Carrot cake baked oatmeal… carrot cake baked oatmeal.. I just couldn’t shake it! I typically make this simple baked oatmeal and we just switch up our toppings, but it was high time I got to experimenting with the recipe.

Before we move on, can we just say “Hello, gorgeous!” to that pour shot up there? I actually had a spare minute to get out my tripod, only to realize it wasn’t really working properly.. but somehow I got a pour shot in the midst of it all. I’m a happy food blogger today!

Food blogging is a funny thing. There’s so much that goes into each post that you guys don’t see! I’d invite you to come hang out with me here for a day to see what goes on, but I never actually know what day I’ll be working on “blog stuff.”

Take this oatmeal for instance.

The idea popped into my head months ago. I wrote it down while I was brainstorming blog ideas back in January. I finally got around to making it earlier this week. I waited until mid-day to make it so that I’d be able to photograph it in the afternoon light.. so we didn’t actually eat it for breakfast that day. I waited until the little one took her nap and the big one started his quiet time to start shooting.

I pulled our coffee table over by the window with the best light, grabbed all the toppings and tiny dishes and utensils and set up my shot. I fumbled with the tripod for a while, gave up, got my shots. I hooked up the camera to download and ate one of the servings of oatmeal from the shot. Then I started to clean up.. and ate the other one, ha! (Because, you know, one for me and one for baby. Totally logical.) I looked through the pictures quickly, then I didn’t actually get around to editing them or writing this post until a few days later. Now here we are!

Sometimes the process isn’t drawn out like that, but there’s usually something around here that gets in the way of productivity. Usually my own laziness.. or lack of natural light.

Anyways, loves, this oatmeal is top notch. I’m so happy to share it with you, even if it took months for me to do it.

It’s not complicated to replicate that classic carrot cake taste. The big players are (of course) carrots, cinnamon, nutmeg if you’re feeling funky, raisins, walnuts and coconut, if you’re into it. I will say right now that I am not into pineapple in my carrot cake.. I think adding pineapple makes it more like hummingbird cake (which is also delicious, but is not carrot cake).

But let’s not forget the most important part- the cream cheese. Oh, you have got to have the cream cheese. The cream cheese makes it perfect. (Unless you are dairy-free, but you can top it with this delicious cashew cream instead!) I didn’t want to slather it with frosting (I mean, I did.. but it IS supposed to be breakfast, people), so I spun up an easy cream cheese topping in the blender and it was the best idea EVER, no joke.

You guys, this cream cheese topping.. it just kills it. The picture below explains perfectly. On the left side, you’ll see an appropriate amount of the cream cheese drizzle and toppings. On the right, the obscene amount I drowned my portion with after I took a bite. Then I took another bite and thought, “WHAT THE WHAT?! This stuff is insane!”

Maybe I’m over-reacting about oatmeal? But really, I’m obsessed.  Don’t wait too long to try this one!

P.S. You can make right away, the night before, or days ahead. You can also cut into squares and freeze for later!

5.0 from 1 reviews

Carrot Cake Baked Oatmeal with Cream Cheese Topping

 

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Author: Oven Love

Recipe type: Breakfast, Brunch

Serves: 9

Ingredients

• 2 eggs, room temperature
• ¼ cup maple syrup
• 1 teaspoon baking powder
• 1 teaspoon pure vanilla extract
• 1 tablespoon cinnamon
• ½ teaspoon fresh grated nutmeg
• ¼ cup melted coconut oil or grass-fed butter
• ½ cup applesauce (you can substitute carrot puree for extra carrot flavor)
• 2 medium carrots, grated (you can add more if you like)
• 1¼ cup milk, dairy or non-dairy
• 3 cups oats, gluten-free if necessary
• ½ cup chopped walnuts or pecans
• ¼ cup raisins
• ¼ cup shredded coconut
• For the cream cheese topping: 4 ounces cream cheese at room temperature
• ¼ cup milk, room temperature (you may need a little more if you want the sauce thinner)
• 1 teaspoon pure vanilla extract
• 1-2 tablespoons raw honey or maple syrup
• extras for serving- walnuts, raisins, shredded coconut or coconut chips, maple syrup

Instructions

1. Coat an 8×8 or 2 quart baking dish with butter or coconut oil.
2. In a large bowl, whisk together eggs, maple syrup, baking powder, vanilla, cinnamon, nutmeg, melted butter/coconut oil, applesauce and milk. Fold the oats, carrots nuts, raisins and coconut and combine well. Transfer the oat mixture into the baking dish and spread evenly around.
3. To bake right away: Preheat the oven to 375 degrees. Let oat mixture sit and soak for 20-30 minutes at room temperature while the oven is preheating. Bake at 375 degrees for 30 minutes or until oatmeal is set and edges are brown.
4. To bake later in the day or the next morning: Cover your dish tightly with plastic wrap, pressing the plastic directly on top of the oat mixture. Refrigerate overnight. In the morning, preheat oven to 375 degrees. Unwrap oatmeal and place in oven. Bake for 30 minutes or until oatmeal is set and edges are brown.
5. To make the cream cheese topping, combine the cream cheese, milk, honey and vanilla in a blender. Blend until smooth and creamy.
6. Serve hot with: cream cheese topping, maple syrup, raisins, walnuts and coconut.

#version#

Vitamin C! I want to start this off by saying something really important about how essential Vitamin C is for your health, but all I can think about is this Vitamin C. Remember her? That graduation song, man. It gets me every time. Class of 2005, never forget! 

Okay, real talk. Vitamin C is necessary/awesome because it

• supports a strong immune system
• reduces histamine levels
• helps in wound healing
• promotes eye health
• helps control free radicals
• and most importantly, it keeps you from getting Scurvy

Those are just a few facts I found with the help of my old pal Google- I’m sure there are lots of other benefits, too.

We take these in the mornings along with our flu-fighting gummies (for more about our daily health routine, check out this post). They have a real Creamsicle vibe to them, with just a little bite of acidity at the end. The kids love them and always ask for more.

The dosage of Vitamin C in each gummy will depend on the strength of your Vitamin C powder and the size of your gummies. A little math can tell you how much is in each gummy after you make them. We take 2 gummies a day.

I found my Vitamin C powder at Trader Joe’s, but you should be able to find it at any health food store or online. This is the easiest way (other than whole foods) to incorporate extra Vitamin C into our diet that I have found. Though my friend just told me about something called lipsomal Vitamin C, which is supposed to be better absorbed by the body, but I haven’t done any research on that yet. So for now, we’ll continue on with the gummies. If anyone has any experience with lipsomal Vitamin C, please hit me up in the comments or email me, I’d love to know more.

Don’t they just look so bright and yummy and cheery?

P.S. Congratulations to Samantha B. on winning the Beyond Bacon giveaway!

4.0 from 1 reviews

Orange Cream Vitamin C Gummies

 

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

Author: Oven Love

Recipe type: Snacks, Vitamins

Serves: 60

Ingredients

• 1½ cups orange juice, fresh squeezed if possible
• 4 tablespoons grass-fed gelatin
• 4 tablespoons raw honey
• 1 tablespoon Vitamin C powder
• ¼ teaspoon orange extract (optional)
• ½ teaspoon pure vanilla extract
• pinch of sea salt

Instructions

1. Pour orange juice into a small saucepan. Sprinkle gelatin over the top and let sit for a few minutes until the gelatin blooms (all the white powder should be gone and it will swell up and start to look bumpy).
2. Heat the juice and gelatin over medium heat. Whisk in the honey, Vitamin C powder, orange extract (if using), vanilla extract and salt. Heat only until the gelatin is dissolved; do not boil.
3. Pour into molds or a loaf pan and let cool in the refrigerator until firm; about 3-4 hours.
4. Store in the refrigerator- they will last 2-3 weeks.

3.1.09

I have the sniffles.

And my little girl has a runny nose.

We haven’t had any sickness around here all winter, so I got to thinking about what might have changed in our habits in the past few weeks. Then it hit me- we were out of gummies!

It may seem trivial, but these gummies really make a difference for us. They are part of our daily routine during cold and flu season. Each morning, we all take:

• a few Cold/Flu gummies
• a few Vitamin C gummies
• a spoonful of Fermented Cod Liver Oil (We use the Cinnamon Tingle gel, refrigerated. The kids chase theirs with fresh juice and a chocolate chip, without complaint.)
• a small glass of my Apple Cider Vinegar concoction- a mix of raw ACV, fresh juice, filtered water, cinnamon and honey/stevia (This is optional, and we usually add this in when someone is showing symptoms)

We also use essential oils at bath time (usually lavender, citrus or eucalyptus) and for evening foot rubs (we use Thieves in a carrier oil). Might be silly, but it’s part of our routine now and it’s been working!

The powerhouse ingredient in the gummies is the Elderberry Syrup, known for strengthening the immune system. You can buy it pre-made or make it yourself. I inherited some homemade syrup from my sister-in-law, so I haven’t had to make it myself yet (thanks, Steph!). The tart cherry juice helps with sleep and the gelatin strengthens the gut lining. If you don’t like the tart cherry flavor or you can’t find it, you can substitute pomegranate juice, which is full of antioxidants. The raw honey and vanilla extract are optional, but I think they enhance the flavor and make the gummies more appealing for the little ones.

One batch poured into a loaf pan makes about 70-80 gummies for me, which lasts us quite a while, especially when we have other gummies to go along with them. I’d love to pick up some of those super cute silicon molds that I keep seeing on the internet, but I haven’t pulled the trigger.. I love these robot and dinosaur ones!

I know these gummies aren’t the key to health or a 100% guarantee to not getting sick this season, but every little step toward health can help. They’re yummy and my kids take them gladly, so I think we’ll be keeping them in the rotation for a while.

What about you? How do you prevent cold and flu from coming into your home? I’d love to hear your tips!

5.0 from 4 reviews

Cold and Flu Fighting Gummy Snacks

 

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Adapted from – http://www.realfoodrn.com/healthy-gummies-cold-flu-sleep/

Author: Natalie Herr

Recipe type: Snacks

Serves: 70

Ingredients

• 1¼ cups pure tart cherry juice and/or pure pomegranate juice
• 4 tablespoons grass-fed gelatin
• ¼ cup Elderberry Syrup
• 2 tablespoons raw honey
• ½ teaspoon pure vanilla extract

Instructions

1. Heat ½ cup juice until bubbling.
2. Sprinkle gelatin over the remaining juice and let it bloom.
3. Combine the hot juice with the gelatin/juice mixture, then add the Elderberry Syrup, honey and vanilla extract. Whisk until well combined.
4. Pour into molds or a loaf pan. Chill in the refrigerator for 1-3 hours or until set.
5. Remove from molds or cut into small squares.
6. Makes 70-80 gummy snacks, depending on your molds or how large you cut them.

3.1.09

Popsicles, again?
Yes, always.

Orange popsicles, that is, since I apparently that’s my specialty. (See these creamsicles and mango yogurt pops for the proof.)

While cleaning out the fridge last week, I came upon half a papaya that needed some love (aka I didn’t have the heart to throw it out.) Usually I buy papaya strictly for juices (it’s anti-inflammatory and ya’ll know I need some of that!) but it looked past it’s juicing prime. So popsicles seemed the obvious choice in the heat of summer and because for some reason I couldn’t just cut it up and eat it like a normal person.

I could have made them straight papaya, but I love to add a bit of creaminess to my pops. I was out of any useful coconut products, so I used the cream from the top of the raw milk jar. It was a wise choice, believe you me. A little bit of lime, vanilla and honey and BAM- papaya pops comin’ at ya.

Next time you have half a papaya sitting alone in your fridge, this recipe can be your go-to. I assume that probably won’t happen to most of you, but a girl can dream.. someone out there thinks my blog is useful and actually makes my recipes, right? haha

Really, though- I love you guys. Thanks for reading my crazy popsicle posts and sticking around Oven Love for all these years. You’re the bees.

1.0 from 1 reviews

Papaya Cream Popsicles (Papaya Paletas)

 

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Prep time

10 mins

Total time

10 mins

 

This recipe will make 4-6 large popsicles and 8-12 small popsicles, depending on the size of your mold.

Author: Oven Love

Recipe type: Snack, Dessert

Serves: 4-12

Ingredients

• ½ large ripe red papaya, peeled and seeded
• ⅓ cup heavy cream, coconut cream, or full-fat coconut milk (or omit all together, if you like)
• juice of one lime
• 1 teaspoon pure vanilla extract
• 1-2 tablespoons raw honey (optional)

Instructions

1. Place all ingredients in a blender and puree. Pour into popsicle molds and add popsicle sticks.
2. Freeze for 3-5 hours or until firm. Run warm water over the mold if the popsicles don’t come right out. Serve immediately.

3.1.09

Jody Engstrom has been a personal chef for special needs clients such as cancer and diabetes patients and has also teaches food preparation classes. She has prepared raw/vegan, grain-free and paleo diet foods for health food stores, crossfitters, and bodybuilding clients as well. Currently she is a  mother of 1 darling and energetic little girl, prepares healthy delightful meals for her family and cooks, photographs, and posts to her health diet related blog, Living Nutrition @ mylivingnutrition.com. Jody writes:

These little morsels are a new family favorite. They have become commonly requested for tea and dinner parties as well!

The first time I made them was during naptime about 6 months ago, at an especially defiant stage of the munchkin’s life. I needed a “meditative moment”, so I decided to make these while she was sleeping, in hopes that we could have a relaxing tea party with Lily doll, Pooh Bear and Mr. Moose when she woke up.

The cookies were surprisingly easy to make and I had plenty of time to photograph my creation, when my husband came upstairs from working.I had him try one and he didn’t stop. Between every click of the camera, there was another cookie stolen. I managed to get the photo I wanted, but at the tea party in the aftermath, Lily, Pooh Bear, and Mr. Moose looked somber as Ariana and I chomped down on the last 2 cookies daddy was forced to save for us.

I learned from this “cookie massacre” that if I want any saved for us, I have to wrap a few in aluminum foil and hide them behind the frozen peas in the freezer. It’s sneaky…but it works.

Coconut Chocolate Thumbprint Cookies

 

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Prep time

15 mins

Total time

15 mins

 

Grain-free, gluten-free, dairy-free. Originally posted on livingnutrition.com.

Author: Jody Engstrom

Recipe type: Dessert

Serves: 8-12

Ingredients

• for the cookies:
• 1 cup shredded unsweetened coconut
• 3 TBS coconut nectar, honey or maple syrup
• 2 TBS softened coconut oil or butter
• 1 tsp vanilla extract
• a pinch of salt
• for the chocolate ganache:
• 2 TBS coconut oil, melted
• 1 TBS raw cacao powder or cocoa powder
• 1 TBS coconut nectar, honey or maple syrup
• a few grains of salt

Instructions

1. Put all of the cookie ingredients in the food processor and process until mixture sticks together. Scoop into 1 TBS sized balls. Place in the fridge for 5 minutes while you prepare the chocolate filling.Mix everything for the filling, in a shaker bottle or small blender until emulsified. Set aside.
2. Remove the coconut balls from the fridge and flatten them into more of a cookie shape. Create an indentation in the middle of each cookie for your chocolate ganache.
3. Carefully spoon the chocolate ganache into each indentation. Return to the fridge for 5 min for the ganache to set.
4. Enjoy! No Baking Required!

3.1.09

Can we all agree that popsicles are having a moment?

Maybe it’s the summer heat + all the gorgeous Pinterest inspiration, but I’ve had popsicles on the brain. When I saw a bag of ripe mangos in the Kroger dollar produce bin, my brain immediately said, “Popsicles. Probably with a yogurt swirl. Let’s do this.”

And here we are with mango swirl popsicles. Thank you, internal grocery store monologue.

Not much work to be done for these bad boys. Puree your mango with some lime juice, swirl with vanilla yogurt and freeze. Then try to forget they’re in the freezer for a few hours so you’re surprised when you remember you have popsicles waiting for you. I love knowing there’s a little treatsie in the freezer with my name on it, don’t you?

If you are a popsicle lover, check out my orange creamsicles and raspberry ice pops as well. Make them all, throw a popsicle party and then invite me to it, pleaseandthankyou.

Also, you should definitely eat any extra mango yogurt with a spoon. You’re welcome.

Mango Swirl Popsicles

 

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Prep time

15 mins

Cook time

2 hours

Total time

2 hours 15 mins

 

This recipe will make 4-6 large popsicles or 8-12 small popsicles, depending on the size of your molds. There will be about 4 cups total of your popsicle mixture. Any extra is delicious eaten straight from a spoon!

Author: Oven Love

Recipe type: Dessert

Serves: 8

Ingredients

• 2 ripe mangos (makes about 2 cups puree)
• juice of ½ lime
• 2 cups plain yogurt (make homemade raw milk yogurt for GAPS or coconut yogurt for Dairy-Free/Vegan/Paleo)
• 1 teaspoon vanilla extract (you can omit this if you’re using yogurt that’s already flavored with vanilla)
• 1-2 tablespoons honey (optional)

Instructions

1. Cut around the pit of your mango and scoop the flesh out of the skin and into a blender. Try to get as much of the mango flesh as possible off of the pit (this is easier when the mangos are really ripe, so look for soft ones). Add the lime juice and puree until smooth.
2. In a medium bowl, mix your yogurt and vanilla extract (and honey, if using).
3. Spoon the mango puree on top of the yogurt and gently fold the puree with just a few strokes. Try not to overmix- it will still taste great, but you’ll lose the “swirl” look if you mix it too much.
4. Pour into popsicle molds. Freeze for about 30 minutes, add the sticks, and then freeze for 1-2 more hours or until firm.
5. When ready to serve, run the molds under warm water until the popsicles come loose and serve immediately.

3.1.09

I think my kids are getting sick of bananas.

They used to eat them up non-stop, but not lately. No interest at all. Whole bunches used to disappear in a day or two, but now all my bananas are sad, neglected and brown. But that means I get the chance to give them a new life as banana bread, so really, I’m not complaining. I just think it’s weird. I mean, who gets sick of bananas? They are awesome.

Well actually, you know what? I vaguely remember my mom telling me that I used to love bananas as a child and then I refused to eat them again until I was like 19. So.. maybe they were doomed from the start? Oh, and I also hated coconut forever and always, until like 3 years ago when it became my BFF. If you asked my pre-2010-self to eat this bread, I would have definitely said no.

If you asked me to eat this bread right now, I stop you mid-question and help myself.

This banana bread is like a coconut triple threat- coconut oil, coconut flour and shredded coconut all in one place. Drink it with a glass of coconut milk, slathered with coconut butter and you might explode. Or you can just be a normal person and eat it plain. Or toasted with some yummy grass-fed butter. Do what you want, no one’s watchin’!

Are you guys fans of baking with coconut flour? It took some getting used to for me, but now it’s my go-to flour. I love that a little goes a REALLY long way. I mean.. that stuff can suck up some liquid!

Wait! Before you go, this thought just hit me- this bread would be great for cutting into cubes, toasting and then making a parfait with coconut whipped cream, and maybe some fresh pineapple or mango? How great does that sound? I will definitely be looking into that for you ASAP. I want that in my belly now.

Anyone else have an inspired banana-bread-related idea? I’m all ears.

4.8 from 33 reviews

Coconut Banana Bread (GAPS, Paleo, Grain-free)

 

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adapted from- http://nourishedandnurtured.blogspot.com/2011/04/banana-bread-gaps-legal-grain-and.html

Author: Oven Love

Serves: 12

Ingredients

• ½ cup coconut oil, melted and cooled (ghee can be used here as well)
• ½ cup raw honey
• ¾ teaspoon sea salt
• 6 eggs (room temperature is best)
• 2 teaspoons pure vanilla extract
• 1 teaspoon pure almond extract (optional)
• ¾ cup coconut flour
• 2 bananas, mashed
• 2 tablespoons shredded or desiccated coconut

Instructions

1. Preheat the oven to 350 degrees. Prepare a standard loaf pan with coconut oil.
2. In a small bowl, combine the coconut oil and honey.
3. In a large bowl, whisk the salt, eggs, vanilla extract and almond extract. Whisk in the coconut oil and honey mixture. Next, whisk in the coconut flour until completely combined with no lumps. Lastly, stir in the mashed bananas.
4. Pour the batter into the prepared loaf pan and top with the shredded coconut.
5. Bake for 45-50 minutes or until a toothpick comes out clean. If your coconut topping is browning fast, tent some aluminum foil on top to prevent burning.
6. Let cool completely (or as long as you can wait!) before removing from the loaf pan and serving. Keep refrigerated.

#version#

Last week, I shared my favorite summer chicken recipes. Today, I’m back with 16 ways to use the humble sweet potato. (I’m actually not eating sweet potatoes right now, but for some reason, I am still craving them and hoarding sweet potato recipes like it’s the end of the internet. It’s only a little heartbreaking to look at those gorgeous photos. Some day..)

Lots of great options here- fries, chips, soup, stuffed potatoes, and BROWNIES. Get to pinning!

Row 1: Thai Sweet Potato Stacks, Sweet Potato Almond Butter Muffins, Slow Cooker Beer Pulled Pork-Stuffed Sweet Potatoes, Grilled Sweet Potatoes with Cherry Salsa

Row 2: Sweet Potato Breakfast Biscuits, Brown Butter Sweet Potato Doughnuts, Paleo Sweet Potato Brownies, Garlic Butter Sweet Potato Fries with Creamy Feta Dip

Row 3: Roasted Grape, Goat Cheese and Honey-Stuffed Sweet Potatoes, Sweet Potato and Pineapple Salad, Black Bean, Sweet Potato and Red Quinoa Soup, Sweet Potato Pulled Pork Sliders

Row 4: Homemade BBQ Sweet Potato Chips, Baked Sweet Potato Falafel, Sweet Potato Coconut Curry Soup, Loaded Black Bean Sweet Potato Boats

The scene in my kitchen at 6:30AM this morning:

Two half-dressed kids are clamoring at my feet for their milk cups to be filled. Three-year-old Elliott climbs up into the helper tower, discovers the pan of coffee cake and yells, “LUCY! CAKE FOR BREAKFAST!” She squeals and nods her head to tell us she’s on board. I cut them each a small piece, they chomp away quietly, and then stick out their little hands for more. And so the day begins.

I think one of the best mom tricks for getting your kids to eat a little healthier is to give their food cool names. This definitely isn’t “cake” in the normal, American sense of the word, but in our house right now, it’s a treat. Especially at 6:30 AM. I feel good about all the ingredients, so I’ve got no problem serving them this kind of cake for breakfast.

The cake’s main ingredients are coconut flour, eggs, coconut oil, squash puree, a little honey and some spices. I get my coconut flour and oil from Tropical Traditions. On top is a “crumb” topping of chopped nuts, coconut oil, cinnamon and some coconut sugar. This is a lovely cake for snacking- it’s moist, but sturdy- it’ll hold up well in lunch bags or stuffed quickly into your purse when you’re on the go. It’s great with some fruit and yogurt in the morning, or on your brunch table; the perfect match for your afternoon tea or as a late-night snack without the guilt.

I have missed cake since I’ve been on GAPS. I know there are GAPS-legal cake recipes out there.. but it’s not like I can be eating cake all the time just because it’s technically legal. So a little coffee cake like this is just what the doctor (nutritionist?) ordered for me this week. I just have to work on my self-control and try not to eat more than one (or two) pieces a day.

I guess I can always call in my little people to help out with that. Cake for breakfast!

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

 

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Author: Oven Love

Recipe type: dessert, breakfast

Serves: 16

Ingredients

• ½ cup coconut flour, sifted or lumps removed with a fork
• ¼ teaspoon baking soda
• ½ teaspoon sea salt
• 1 teaspoon cinnamon
• ½ teaspoon fresh grated nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon allspice
• 6 eggs at room temperature
• ¼ cup coconut oil, melted and cooled or very soft
• ½ cup honey
• ½ 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 teaspoon pure vanilla extract
• ½ cup nuts, chopped (I used walnuts and pecans)
• 2 tablespoons coconut or date sugar (you can substitute honey to be 100% GAPS legal, but the topping will be a little stickier)
• 1 tablespoon coconut oil
• 1 teaspoon cinnamon

Instructions

1. Preheat the oven to 350 degrees. Prepare an 8×8 baking dish with parchment paper.
2. In a large bowl, combine coconut flour, baking soda, sea salt and spices. Make sure there are no large lumps of coconut flour.
3. In a medium bowl, whisk eggs, coconut oil, honey, squash puree and vanilla extract until well combined.
4. Pour the liquid slowly into the dry ingredients, whisking well. Continue to whisk until the mixture begins to thicken up. Pour the batter into the prepared pan.
5. In a small bowl, mix the nuts, coconut sugar, coconut oil and cinnamon. This is your topping. Sprinkle evenly over the batter in the pan.
6. Bake for 30-35 minutes until golden brown and a toothpick comes out clean. Cool before serving and keep in an airtight container.

#version#