Almond Caramelized Pecan Crumb Cakes
[Vegan]

For the Caramelized Pecans:

• Preheat oven to 350°F and place rack in the middle of the oven. Prepare a baking sheet with parchment paper.
• Add all the ingredients to a cast iron or a saute pan and cook over medium heat.
• As soon as the syrup starts to bubble, stir continuously. They will start to get really sticky.
• When all the moisture is gone and the syrup in the pan just starts to become golden brown, remove from heat. (about 8 minutes)
• Spread onto a parchment-lined baking sheet. Separate them as best you can.
• Place the pecans in the oven on the middle rack for 8 minutes. Remove and let cool completely.
• In a food processor, grind half of the pecans to a fine crumble. Set aside.

For the Crumb Topping:

• In a small sauce-pan, melt the butter and coconut oil on medium-low.
• While butter/oil is melting, in a medium bowl, mix together the flours, sugar, ground and pieces of maple pecans, cinnamon and salt.
• When the butter/oil is melted add it to the flour and toss with a fork until moist clumps form. Set aside.

For the Cupcakes:

• Line a 10-muffin tin with paper muffin/cupcake liners.
• In a large bowl, mix together the flours, almond meal, baking powder, agar and salt.
• Mix well and set aside.
• Preheat the oven to 350°F.
• Add the water to a medium bowl and quickly whisk in the ground chia.
• Continue to whisk until it starts to pull away from the bowl. Set aside.
• Using an electric mixer with a paddle attachment, cream the sugar, butter, almond extract and apple cider vinegar until fluffy then add the chia egg and mix well.
• Make sure and scrape the sides and bottom. (Liquid will sometimes stay on the bottom.)
• Add the flour and mix well.
• Scoop the batter using a 1 ounces cookie scoop or 2 leveled tablespoons into in the cupcake liners.
• Add 1/2 ounces cookie scoop or 1 leveled tablespoon of the crumb topping.
• Break apart the crumb topping to cover the batter.
• Repeat steps
• Bake for 30 minutes. *Let cool completely!!