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Monday, March 22, 2010

Pumpkin Pie Cake

Wow! I didn't realize how long it had been since I blogged a new and exciting recipe. I guess going on vacation started my distraction and life just kept right on moving fast after that. I do have a new dessert recipe to share with you. Since it is extremely late (or early, depending on how you view 2 am), I am going to type this here and later do the link to Google documents for printing.
This recipe is actually one that my mom has had since I was a little kid and she sent it to me. She also sent me the recipe for the flour blend that I used. It can be quite helpful to have a mom who is also eating gluten free! Anyway, I made a few changes and the recipe is simply delicious. you'll have to try it for yourself and see.

Pumpkin Pie Cake
1/4 c. canola oil
1 c. white sugar
1/4 c. brown sugar
1 small can of pureed pumpkin (about 1 c.)
2 t. vanilla
1/4 c. rice milk
2 eggs
1 c. flour mixture (recipe to follow)
3/4 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 heaping teaspoon cinnamon
1/4 t. nutmeg
1/4 t. cloves
1/4 t. ground ginger
2 T. flax seed
3/4 c. raisins
1/2 c. sunflower seeds

Preheat oven to 350 degrees. Grease an 8-inch square pan. Combine all liquid ingredients, mixing thoroughly. In a separate bowl, mix together dry ingredients and then combine with liquid ingredients making sure all ingredients are mixed together well. Pour into prepared pan and bake for 30-40 minutes until top springs back when touched lightly in the center.

Flour mixture:
1/2 c. sorghum flour
1/2 c. potato starch
1/3 c. tapioca flour
Mix thoroughly before using.

Happy Eating!

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