Cinnamon Walnut Crumb Cake
A soft rich cinnamon walnut dough, filled with cinnamon and date filling and topped with cinnamon sugar icing.
Servings: 10
Ingredients
Cinnamon Walnut Dough
- 1 cup almonds; flour
- 1 cup walnuts; flour
- 1 cup cashews; flour
- 1/2 cup coconut flour
- 1/4 cup coconut sugar
- 1/4 cup coconut oil
- 1 tbsp flax seed + 1/4 cup coconut milk or water
- 1 tsp cinnamon
- 1/4 tsp seat salt
Cinnamon Date Filling
- 1/2 cup dates
- 1/8 cup water
- 1 tbsp coconut oil or flax seed gel.
- 1 tsp cinnamon
Cinnamon Sugar Icing
- 1/8 cup coconut sugar
- 1 tbsp coconut nectar
- 2 tbsp walnuts; roughly chopped
- 1 tbsp coconut oil
- 1 tsp cinnamon
Instructions
- Mix flax seed with coconut milk and let sit until it gels; approximately 10-15 minutes.
- Grind whole nuts in blender until smooth.
- Blend flax seed gel until smooth.
- Mix all the dough ingredients in a mixing bowl.
Cinnamon Date Filling
- 1/2 cup dates
Cinnamon Sugar Icing
- Add all of the ingredients to a small mixing bowl and mix together well.
Assembly
- Lightly pat a large spoonful of dough mixture in the bottoms of the muffin pan.
- Spread a layer of cinnamon date filling on top.
- Add another large spoonful of dough on top and lightly pat down.
- Use a spoon to pour the cinnamon icing on top.
- Refrigerate for 10 minutes or until firm.
Notes
Store for up to 7 days in an airtight container in the fridge.