Things about fall that make me happy: fallen leaves on the ground, a fresh face, a low sun, winter time, leaving the house in he morning in the dark, candle light in the evening, on the couch with a blanket and fragrant & spicy pumpkin gingerbread.
Lees in het Nederlands
Deliciously stickyPumpkin gingerbread, that’s right! Pumpkin gingerbread can be compared to the good old moisty gingerbread (a.k.a. spice cake) that you make in a jiffy when you have unexpected visitors at the door, by combining water and powder. Lord, how I love this cake! Moisty, sticky, spicy … fragrant besides; before every bite I take I sniff the bread for half a minute like an idiot. You should try that yourself, by the way, as this increases your taste sensation.
Gluten free, lactose free
Pumpkin gingerbread is not yet available on the “market” as far as I know, so I make it myself. Think of the good old gingerbread, but this one is even better, because it’s gluten free and lactose free ànd I added real pumpkin to it. For consistency and sweetness also I added also some bananas. A lot of cinnamon as well, because that’s delicious and healthy (a very strong antioxidant, ed.). Can you already smell the gingerbread?
Make your own pumpkin gingerbread
It took me a few takes to get the recipe to do what I want it to do (gluten free baking can be a pain in the ass, as you can see here), but now I got it all sorted out. Here you are: the recipe!
- 1/4 cup coconut oil (melted)
- 1/4 cup soy yogurt
- 1/3 cup sucanat (you may substitute this with Gula Java)
- 1 cup banana puree
- 1 cup pumpkin puree
- 2 tablespoons fresh orange juice
- 2 tablespoons orange zest
- 1 teaspoon vanilla extract
- 1 cup rice flour
- 5 tablespoons potato starch (or corn starch)
- 4 tablespoons topioca starch (optional: substitute the rice flour, potato starch and topioca starch 1:1 by gluten free baking flour)
- 1 tablespoons xanthan gum (optional: substitute 1:1 with golden flax seed mixed with hot water: 2 tbs water and 1 tbs flax seed)
- 3/4 teaspoon baking powder
- 1 1/4 teaspoon baking soda
- 3/4 teaspoon salt*
- 3/4 teaspoon groud cinnamon
- 1 1/4 teaspoon ground ginger
- 3/4 teaspoon ground pumpkin spices
- Preheat the oven to 350F (this applies to a convection oven)
- Mix all the wet ingredients in a food processor: the coconut oil, yogurt, banana, pumpkin puree, the sucanat (ok this is not very wet) and the vanilla extract.
- Let the machine run until you have a smooth mixture of ingredients. Set the mixture aside.
- Now put all the dry ingredients in a mixer: rice flour, potato starch, topioca starch, xanthan gum, baking powder, baking soda, salt, ground cinnamon, ground ginger and ground pumpkin spice.
- Add a little bit of the wet mixture into the dry ingredinets and let your mixer gently do the work (on my food processor there is a special bread mixing program that I mixed the ingredients with) and slowly add the rest of the mix until you have a smooth consistency.
- Grease your springform pan and pour the mixture into the mold.
- Put your pumpkin gingerbread-to-be now in the oven for 55 minutes.
- After baking is done, let your bread rest in the oven with an open door for an hour in order to cool down before removind the mold. Patience is a virtue.
- * Fine ground. Celtic sea salt is mineral-richer than commercial salt.
- * Organically produced ingredients are the best option.
Made the gingerbread?
Did you make the bread? Did you like it? Tag me on Twitter or Instagram with @greatbodyskin to let me know; I’d like that!
Can’t find the ingredients?