Baked: Pumpkin & Fruit Coffee Cake

Much better than oatmeal in the morning.

This recipe includes superfoods such as:

Cinnamon, Apples

Health benefits of Pumpkin & Fruit Coffee Cake

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

1 cup whole wheat flour
1 cup oats
1 tsp baking soda
1 tsp baking powder
2 cups pumpkin pie mix
1 large banana
1 medium apple
1/2 cup applesauce
1 dash pepper mix
1/2 tsp cinnamon
2 large eggs
1 tsp vanilla
1 oz lowfat milk
1 oz orange juice
1/4 cup packed brown sugar
2 tbsp margarine

Instructions

1. Preheat oven to 350 ° F (175° C).

2. Prepare 11x7.5" pan.

3. Mix 3/4 cup of oatmeal and wheat flour with baking powder and soda.

4. In a separate bowl, mix together pumpkin, sliced banana, chopped apple (leave the skin on), eggs, milk, applesauce, orange juice, pepper, cinnamon and vanilla.

5. In a third bowl, mix together 1/4 cup of oatmeal, margarine and brown sugar.

6. Combine flours with liquids until just blended. Pour into prepared pan.

7. Sprinkle oats, margarine and brown sugar mix over cake batter.

8. Bake for 45 minutes. Let cool at least 15 minutes - the fruit will be very moist until it has cooled a little. Enjoy.

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