Pumpkin and chai tea, two fall favorites, are combined here to make a mouth watering coffee cake.  Not too sweet, it's a great addition to any brunch or even as a stand alone dessert.  The base is almond flour, so it makes bringing a gluten-free option easy for those new to learning how to cook gluten free. Quick and easy to make, this super moist coffee cake will soon be a holiday tradition. Ingredients: 1-1/2 cups almond flour 1/4 cup arrowroot starch 1/2 cup granulated sugar 1 tsp. baking powder 1 tsp. baking soda 1/4 tsp. salt 2 chai tea bags, opened * 1/2 cup canned...


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