Let’s finish this week with something sweet. It’s the recipe for a cake that may bring back Christmas memories - gingerbread. But not just any gingerbread but it’s the recipe for gingerbread pumpkin pie. Perfect for the weekend:)
Ingredients:
2 cups grated pumpkin
1 cup wheat flour
2/3 cups sugar
½ cup vegetable oil
2 tbsp ground flaxseed + 6 tbsp hot water
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 tsp vanilla sugar
1 tsp gingerbread spice mix
Instructions:
Blend grated pumpkin with vegetable oil until you get smooth mixture.
In a large mixing bowl combine hot water with flaxseed meal and sugar. Add vanilla sugar and mix until the batter is smooth. Add blended pumpkin and keep mixing the batter. Add a pinch of salt, gingerbread spice mix and mix the batter.
At the end, add sifted flour, baking powder and baking soda and mix all the ingredients using a spoon. Preheat the oven to 180 degrees C. Put the batter into a spring form pan covered with baking sheet.
Bake for about 40 minutes (until wooden skewer comes out clean). Leave on a wire rack to cool.
Then cover it with chocolate sauce (50g dark chocolate, 2 tsp coconut oil, 2 tsp plant based milk) and decorate with nuts, edible flowers etc. Enjoy!
Etykiety: dessert, english, pumpkin, recipes
