#14 #Healthy #Thanksgiving #Desserts #Put #Grandma's #Pie #To #Shame

328x600

328x600

300x600

INGREDIENTS

Wet ingredients

• 1½ cups pure pumpkin puree (I used home made but you can also use canned. Just make sure you use pure pumpkin puree, NOT the pie filling)
• 1 cup unsweetened applesauce
• ½ cup buttermilk
• 2 large eggs, lighty beaten
• ½ cup egg whites
• ¼ cup blackstrap molasses
• 1 tbsp white wine vinegar
• 1 tsp pure vanilla extract

Dry Ingredients

• 300g (2½ cups) spelt flour
• 70g (½ cup) arrowroot flour
• 2 tbsp baking powder
• 1 tbsp baking soda
• ½ tsp Himalayan salt
• 2 tsp ground Ceylon cinnamon
• ½ tsp freshly grated nutmeg
• ½ tsp ground allspice
• ¼ tsp ground clove
• ¼ tsp ground cardamom
• 1 tsp ground ginger

Add-ins

• 2 red apples, skin on, cut into small cubes (I used Spartan)
• 350g raw pumpkin, peeled and diced
• Garnish
• 2 tbsp raw unsalted pumpkin seeds
• For the icing
• 4 scoops vanilla flavored whey protein powder
• ¼ cup date paste
• ½ cup pure pumpkin puree
• ¼ cup unsweetened applesauce
• ¼ cup plain Greek yogurt
• 2 tbsp unrefined coconut oil, softened
• ¼ tsp ground Ceylon cinnamon
• ¼ tsp freshly grated nutmeg
• ¼ tsp ground allspice
• ¼ tsp ground cardamom
• ¼ tsp ground ginger

INSTRUCTIONS

1. Preheat your oven to 375F and coat a 9½" Bundt pan with cooking spray or olive oil; set aside
2. In a large non-stick pan, cook the pumpkin and apple cubes over medium-high heat just to soften them up a little bit, about 2-3 minutes. Turn off the heat and let cool while you prepare the batter.
3. In a large mixing bowl, combine dry ingredients and whisk until well incorporated; reserve.
4. In a separate bowl, add all of the wet ingredients and mix vigorously with a whisk until smooth and well combined.
5. Pour wet ingredients into dry and stir with a wooden spoon or rubber spatula until just combined then delicately fold in reserved pumpkin and apple cubes.
6. Pour mixture into prepared pan and bake for 35-40 minutes until top looks nice and golden and a toothpick inserted in the center comes out clean.
7. Let cool for 2-3 minutes before returning onto a wire rack to cool completely.
8. For the icing
9. In a medium bowl, add date paste and pumpkin puree and whisk vigorously until well combined. Add applesauce, yogurt and coconut oil. Mix well.
10. In a separate bowl, combine protein powder and spices and give that a quick whisk to make sure the spices are distributed evenly.
11. Add this to the pumpkin mixture and mix delicately until smooth and creamy.
12. Transfer cake to a service plate and pour icing all over the top, letting it drip over to the sides.
13. Garnish with raw, unsalted pumpkin seeds.
14. Keep refrigerated in an airtight container for up to a week.

Notes

Making pumpkin puree is just a breeze. You simply cut it in half, place it in a baking sheet with a little bit of water and bake it face down in a 375F oven until it’s nice and tender, then you scoop out the flesh and puree it. Voilà! Nothing to it, really! Just make sure there’s always a little bit of water at the bottom of your pan...Full Recipes

Also Get the Free Recipe Application 

Click Here Install Now

328x600