I am half english and as such, the holidays in my home have always included rich creamy spicy deserts. Unfortunately, I am allergic to dairy and gluten. This has made the holidays rather grim, especially when I am invited to other people's houses. So as not to be the only one at the dinner table abstaining from dessert, I set out to re-invent an old classic (thanks to the help of The Gluten Free Girl and her grain mixes). —nycnomad
Ginger Pumpkin Loaf
Coconut Oil Melted (just under 1/2 cup)
Ground Black Cardamom
Candied Ginger (Optional)
Can (15oz) Organic Pumpkin Puree
Can Sweetened Condensed Coconut Milk (230g)
In This Recipe
Ginger Pumpkin Loaf
Preheat the oven to 375F.
In a bowl combine the almond meal, arrowroot, buckwheat flour, baking soda, salt and spices. Mix and set aside.
In a separate bowl mix the egg whites, agave, maple syrup, dates, candied ginger, vanilla extract and coconut oil (let it cool a bit if you have had to melt it on the stove).
Combine the wet and dry ingredients and mix slowly until fully integrated.
Add the pumpkin puree and mist again.
Pour into a lined and greased 9" loaf pan or a medium size bunt pan. (the picture shows a small bunt pan and I had enough left over to make a dozen mini-muffins, also delicious by the way).
Pop the pan in the oven and bake for 40-45 minutes or until a knife comes out clean. (20 mins for muffins)
Remove from the oven and allow the cake to cool completely.
In a small sauce pan dissolve the sugar in the water, lemon juice and vanilla extract. Add the salt.
Heat the mixture slowly until it comes to a boil. Allow it to thicken a bit before adding the coconut milk.
Bring the coconut caramel to a boil and then reduce it to a simmer until it thickens to the desired consistency. Stir frequently to prevent burning and scrape down the sides of the pot.
Once it has thickened, allow the toffee sauce to cool. Then spoon over the cake and enjoy!