This post is affiliated with the Vegan Month of Food. Learn more about #VeganMoFo here. In each post this month, I hope to give you a tidbit of information that will make you think about your food or animals.
As a kid, bees always frightened me. A lot. I will run like a racehorse if there's a bee chasing me. I remember the sting hurting so bad and sitting on the porch in tears. Last summer, I was stung for the first time in 20 years; it didn't hurt nearly as bad as I remember!
Anyhoo, although I'm not a fan of bees and bugs in general, honey bees are incredibly important. This coffee cake would not be possible without them.
In an article for Mother Nature Network, Maria Boland writes, "Typically, according to the U.S. Department of Agriculture, these under-appreciated workers pollinate 80 percent of our flowering crops which constitute 1/3 of everything we eat. Losing them could affect not only dietary staples such as apples, broccoli, strawberries, nuts, asparagus, blueberries and cucumbers, but may threaten our beef and dairy industries if alfalfa is not available for feed. One Cornell University study estimated that honeybees annually pollinate $14 billion worth of seeds and crops in the U.S. Essentially, if honeybees disappear, they could take most of our insect pollinated plants with them, potentially reducing mankind to little more than a water diet."
For an easy-to-use resource, check out this infographic from Bees Free:
When we finally have a house with some land, I would like to host some honey bee hives. I've read articles where you can volunteer your land and have beekeepers from the local college come and maintain the hives. I know I couldn't do it myself, but it's great to know that there are programs to preserve the lives of bees.
Now, on to the recipe!
You need to make my super-easy Bourbon Apple Butter for this coffee cake, so get crackin'!
Adapted from Hearts and Home
3 c. organic whole wheat pastry flour, like Bob's Red Mill
1 c. coconut sugar
2 tsp. cinnamon
1/2 tsp. allspice
3/4 tsp. nutmeg
3/4 c. coconut oil, melted
1/2 c. walnuts, chopped
pinch of sea salt
3 tsp. baking powder
3/4 c. almond milk, or other non-dairy milk
1/4 c. bourbon
1 c. Bourbon Apple Butter
Preheat the oven to 375°. Grease a spring-form pan with coconut oil.
In a large mixing bowl, combine the first set of ingredients. Reserve one cup of this crumble mixture for the topping.
Add the second set of ingredients to the bowl and stir; it should look more like a battery-dough.
Scoop half of the batter into the spring-form pan. Add the layer of apple butter to the pan and spread it out evenly. Scoop the second half of the batter on top; finish the cake by adding the reserved cup of crumble.
Bake the cake for 30-35 minutes.
I hope you and your brunch guests enjoy this tasty coffee cake!