Eco-Friendly Coffee: Hazelnut-Pear “Coffee” Coffee Cake

| November/December 2997

Serves 10 to 12

Great for breakfast, lunch or any time of day, this double streusel-style coffee cake has just the right balance of healthy ingredients with indulgent flavor to satisfy any appetite.


• ½ cup hazelnut meal or ground hazelnuts
• 1 cup rolled oats
• ¼ cup turbinado sugar
• ½ teaspoon cinnamon
• ¼ cup butter or margarine, room temperature


• 1 cup whole-wheat pastry flour
• 1 cup unbleached flour
• ¾ cup brown sugar
• 2 teaspoons baking powder
• ½ teaspoon cinnamon
• ½ teaspoon ginger
• ½ teaspoon salt
• 1 cup chopped fresh, frozen or canned pears
• 2 eggs
• ⅓ cup nut oil, such as walnut oil
• ½ cup strong coffee
• ½ cup light coconut milk or lowfat buttermilk
• 1 teaspoon vanilla extract

1. To grind hazelnuts, put nuts in a food processor and pulse on and off just until nuts begin to resemble fine bread crumbs.

2. To make streusel: Combine hazelnuts, oats, sugar and cinnamon in a small bowl. Using a pastry blender, two knives or your fingers, add butter and mix until crumbly. Set aside.

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