Today marks the beginning of my recipe series. I'm hoping to have a new, wholesome, real, nutrient packed recipe for you every Tuesday. It will not always be gluten free & if it isn't, it will still be a low glycemic recipe where it won't spike insulin levels.
the first recipe I'm sharing got rave reviews over Thanksgiving, I made it for Andy's family & my own.
Pumpkin Layered Cake
4 eggs, well beaten
1 cup organic butter, melted
1 cup cooked pumpkin, pureed
2 cups raw cane sugar
1/2tsp. Himalayan sea salt
1tsp. aluminum free baking powder
2 cups sprouted einkorn flour (or sprouted spelt)
1 cup chopped pecans
Beat 4 eggs & slowly add melted butter, add remaining wet ingredients & mix well. In a separate bowl, mix all dry ingredients & sift. Add dry ingredients to the wet ingredients.
For a double layered cake, use the recipe as is & divide into to 8in. round pans. If you want a four layered cake & the 'wow factor,' double the recipe & divide into 4 -8in. round pans.
I doubled the recipe for the cake above, used 3 layers & let the kiddos dig into the fourth :)
Cream Cheese Icing
8oz. organic cream cheese, room temperature
1 stick organic butter, room temperature
2 tsp. pure vanilla extract
1 & 1/2 cup raw cane sugar, ground finely
just enough raw organic milk to make it spreadable
Blend cream cheese & butter well. Add the ground, raw cane sugar & vanilla. Add just enough raw organic milk till spreadable consistency. Spread Icing between each layer & cover the cake then sprinkle the chopped pecans on top & around the sides.
I refrigerated the cake due to the cream cheese. Just make sure to allow enough time for the cake to come to room temperature before serving. It is super moist & delicious!!! Enjoy!