Vegan Spelt Pumpkin Cinnamon Walnut Streusel

It's time for pumpkin recipes!  Even though we still have temperatures in the 90's, I know cooler weather will soon be here. With that, hearty comfort foods will be welcomed with open arms.

Here is the first of many desserts that will include the popular autumn fruit, pumpkin!

Ingredients for dough:

3 1/2 cups organic spelt flour 

1/2 cup organic pumpkin purée

1/4 cup organic pure maple syrup

1 1/2 T organic oil 

1 organic flax seed egg

1/4 t sea salt 

Ingredients for filling:

2 T non-dairy butter, melted 

1/2 cup organic pure cane sugar

1 T organic pumpkin spice

1 cup finely chopped organic walnuts

Ingredients for icing:

1/2 cup organic confections sugar

1 T organic almond milk

Method:

Pre-heat oven to 375 degrees

Line a baking sheet with unbleached parchment paper.

In a small bowl combine sugar and pumpkin spice; set aside.

In a large bowl, mix all ingredients thoroughly until a dough forms.

On a lightly floured surface roll dough out into a rectangle.

Brush the entire surface with half of the melted butter.  Sprinkle pumpkin spice sugar mixture and 1/2 cup of the walnuts evenly over the entire surface of the dough.

Using a pastry wheel, starting at one end of the rectangle, cut dough 3 inches towards the center.  Repeat on the other side.

Braid streusel, brush with remaining butter, and sprinkle remaining walnuts the entire length of streusel.

Bake 25 minutes.

While streusel is cooling make the icing.  Mix confectioners sugar and milk until

smooth.  Drizzle over the cooled streusel.