foods i make

I LOVE the holidays! Why? Because I love holiday spices - especially those found in Pumpkin recipes - and a Thanksgiving wouldn’t be complete without the flavors of those said spices. 

This year I took a stab at creating a pumpkin bread with a bit more pizzazz and celiac friendly. The final results: A Pumpkin Spice Jam Cake!

Here’s how it’s done:

MAKING THE PUMPKIN CAKE: 

• 1-1/2 cup raw sugar
• 1 can pumpkin puree
• 1/2 cup applesauce
• 1/2 cup water
• 1/4 cup golden flax seed meal 
• 1 2/3 cups sprouted wheat flour (or normal baker’s flour)
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 tbs baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves 
• 1 tsp vanilla

STEP BY STEP:

1. Make applesauce by pealing and slicing 6 large fuji apples and placing them in a pot with water to boil. When soft, drain excess water and mash with a potato masher. Take 1/2 cup and place in blender with flax seed meal and put the rest aside for the jam filling. 
2. Blend flax seed meal and applesauce in blender until smooth and creamy – pour into large mixing bowl.
3. Add pumpkin puree, sugar, vanilla extract and water and mix until the ingredients are nicely mixed together. 
4. In separate bowl place flour, baking soda, baking powder and spices, mix together with a fork and slowly shift and mix in with other ingredients. 
5. Place in a 9 inch round cake pan and bake at 350º for 50 minutes or when it passes the “not gooey test”. *The “Not Gooey Test” is when you place a knife or toothpick in the cake and it comes out clean and not gooey. 

CINNAMON SPICE JAM FILLING

1. In small sauce pan place 1 cup of applesauce and 1 1/2 cups raw sugar. 
2. Place flame on slow and stir occasionally.
3. Take the cake out of the pan and with a bread knife slice the cake in half lengthwise. 
4. When nice and “jelly-like” pour on bottom half of the cut cake and spread evenly. 
5. place cake in refrigerator to cool. 

Bring it to your next holiday party! ENJOY!