Wednesday, 05 September 2012

Soft Pumpkin Pudding with honey glaze

Soft Pumpkin pudding with Honey Glaze

  • 1 cup Almond flour
  • 1 cup Coconut flour
  • 1 cup sugar (Date/Palm are good paleo-natural substitutes)
  • 1 cup Coconut shreds
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • ½ tsp Salt
  • 1 cup Pumpkin Puree
  • ½ cup butter (Coconut butter, creme or oil)
  • 1 egg
Get your oven ready for 175° C / 350° F. Mix all the ingredients in a mixing bowl. Start first with all the dry and then add in the wet. Its good to beat the egg first in a little bowl, then add to the mixture to make sure its properly combined with yolk and whites. Pour the batter into a large square baking dish. Bake in oven for 20 minutes. Baked cake will still be a little soft when you take it out, but not gooey. If that is the case, bake it just a little longer, but watch it like a hawk so no browning starts to occur. Take out the oven and let it cool while you make the glaze.

  • 1 cup Honey
  • 1 T butter
  • 3 T Coconut milk
  • 1 T Lemon juice
On the stovetop, put all ingredients in a small pot and slowly bring to a slight simmer on low heat. Keep stirring letting glaze slowly start to bubble. Don't let this burn. Be very careful when trying to taste test! This is super hot! Once the sugar has completely dissolved into a liquid state, wait just two minutes for it to cool. Then pour the glaze on top of your pumpkin squares. It makes a nice top layer, but might also be absorbed into the batter at certain parts. I think this is fine and going to make that bite yummy where more batter and glaze fusion happened!

Savour and Enjoy.

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