Grain-free Pumpkin Cake
I just found this recipe and knew what I wanted to do with the piece of pumpkin I had bought at a local Asian market this afternoon.
When I first read through the recipe, my first thought was "how can this possibly work without flour?" but then I noticed the similarity to flour-free peanut butter cookies. The first time I made those, I didn't think they'd work either, but they always do. I figured I'd give it a try and it worked out really well. I did mean to add cinnamon and ginger and completely forgot. That's what I'd change next time. The original recipe said to bake it for only 25 minutes, but mine took more like an hour. I guess that's because I misread the direction and baked mine in a loaf tin rather than shallower baking pan. Next time I'd also bake it in the correct pan, because as you can see from the picture, it dipped down a little in the centre. Regardless, it's moist and so delicious!!
Here's what I did...
When I first read through the recipe, my first thought was "how can this possibly work without flour?" but then I noticed the similarity to flour-free peanut butter cookies. The first time I made those, I didn't think they'd work either, but they always do. I figured I'd give it a try and it worked out really well. I did mean to add cinnamon and ginger and completely forgot. That's what I'd change next time. The original recipe said to bake it for only 25 minutes, but mine took more like an hour. I guess that's because I misread the direction and baked mine in a loaf tin rather than shallower baking pan. Next time I'd also bake it in the correct pan, because as you can see from the picture, it dipped down a little in the centre. Regardless, it's moist and so delicious!!
Here's what I did...
I cooked and mashed 3/4 cup fresh pumpkin
Added 1 cup almond butter
Added 1 one egg and one egg white
3/4 teaspoon Celtic sea salt and 1/3 cup coconut nectar
1 heaping tablespoon chia seeds
Approximately 1/2 cup coconut (didn't measure)
About 1/4 cup pumpkin seeds and 1 1/2 teaspoons baking powder
Mixed it all together and poured into a loaf tin lined with parchment. Sprinkled the top with some more pumpkin seeds and baked at 350F for an hour.
And what did I do with the leftover cooked pumpkin????
And what did I do with the leftover cooked pumpkin????
I made a mushroom, pumpkin and asparagus risotto and topped it with sliced grilled lobster tail...yum! :-)
Hey thanks for the new recipe. I appreciate the directions with the photos but I was wondering if you could list the recipie in one block so I can copy it and bring it to my kitchen to use.
ReplyDeleteI love using your recipes because they are just what I want and all my friends think I am an amazing Wheat free baker, but I always tell them about you but sometimes they can't hear me above the "Yummmmmmmm's"
I can't wait to try this one.
Teresa
Hi Teresa,
ReplyDeleteFor all of my blog posts that aren't my original recipes, I include a link that you can click on the link (usually says 'recipe')and it will take you to the original recipe. I don't usually repeat those recipes in their entirety because they aren't my own. But I understand your frustration as I've spent many hours on other blogs, copying and pasting line after line and it drives me crazy :-) I think I will take your comment to heart and start doing just what you asked. Thanks for the suggestion and for the lovely compliment :-)
Take care,
Deborah