The husband enjoys sleeping in a while on Sunday mornings, while my body clock tells me to wake up at 6 a.m. every morning. Do I mind? Definitely not. I love some Chelsey time in the morning to eat, read some blogs, and catch up with the world.
This morning I decided to try the coffee we bought while we were in Mexico. The shop we bought it from was amazing - it was a chocolate cafe and had so many delectable things such as coffees, ice creams, cacao nibs, chocolate covered cacao beans... well, you get the picture.
This coffee was very good. I like pretty strong coffee, and I figured out the husband likes mild coffee, so I only made enough for myself this morning. It wasn't too strong, but the flavor was incredible. Mildly bitter with a nutty chocolate aftertaste. That is my kind of coffee!
Next up was how any other morning should start: with vegan overnight oats. These honestly do not ever get old, and I remember how I was afraid to try them at first. You can read about my first experience with them here. This made me want to go back and read through my archives - I love having my little diary. :)
|i may or may not be obsessed with the color yellow.|
the husband is not - so i find sneaky ways to accent it in our home.
|topped with blueberries, strawberries, cinnamon, peanut butter, and coconut|
|i'm glad i'm going to WF soon - my coconut supply is running very low!|
I just can't get over how beautiful food is - I love having this blog so I can appreciate the good fuel which goes into my body.
Okay, I'll get to the recipe now since I have been teasing you with overnight oats when really you just want to see a coffee cake recipe.
Vegan Crumble Coffee Cake inspired by Vegan Yum Yum
- 3/4 cup flour (i used GF)
- 2/4 cup oat flour (i used the proccessor to grind oats)
- 1/4 cup oats (I used GF)
- 8 tbsp. vegan margarine
- 3/4 cup brown sugar
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 1 1/4 cup flour (I used a combo of GF and oat flour)
- 1/4 cup turbinado (also known as Sugar in the Raw)
- pinch of baking soda (you can also use 1/s tsp. baking powder)
- 1/3 cup applesauce
- 1/3 cup almond milk + 1 tsp lemon juice (mix together and let sit for 10 minutes)
- 2 tsp. vanilla extract
- extra cinnamon for sprinkling
- Create your crumb topping first. Start by melting the margarine on the stovetop or in the microwave. Combine brown sugar, cinnamon, and salt in a mixing bowl. Mix the melted margarine into the sugar. Slowly stir in the flour.
- Set aside for 10 minutes while coffee cake is made.
- Preheat the oven to 350 degrees.
|this wasn't as "crumbly" as I would have liked, but it worked! in the future, i would add more flour.|
5. Add in the "wet" ingredients (vanilla, applesauce, almond milk) and stir until blended. Do NOT overmix.
|i love this baking dish - it's from crate and barrel in case you were wondering!|
7. Evenly spread the dough on the bottom of the dish. It may look like it's not enough, but it really rises up. (Just go with it!)
8. Sprinkle cinnamon over the dough for some extra flavor!
9. Spread "crumble" mixture over the top of the dough. I was going to do this in little chunks, but the mixture was too soupy.
10. Bake in oven for 40-45 minutes.
|vegan crumble coffee cake|
Enjoy your Sundays everyone! Guess where I'm going today! I'll give you a little hint! Recap to follow tonight.
Question: Have you ever tried a new recipe and did not get the reaction you thought you would? Good or bad, share it all!