November 2017 Recipe Redux Challenge

Naturally Colored Holiday Treats and Trimmings

Holiday feast season is upon us. But there’s lots of room on the table for brightly-colored, nutritious foods. Show us your sweet or savory, naturally-colored/naturally-dyed holiday fare. Theme via idea from Casey the College Celiac.

I love baking. More than I love cooking, or stir frying or chopping vegetables.

My first footsteps into the kitchen involved a beater, a scale and a cookie tray. In my oversized apron I began my first ever experiment in the kitchen. Moments later with a kitchen table smothered with butter, flour and spilt sugar and a sink full of dishes, we marched out triumphantly with beaming smiles and a plate of vanilla cookies.

I confess I did use A LOT of butter, flour, sugar and frosting back then. Just watching my younger sister measure out 2 whole sticks of unsalted butter whilst she was baking the other day made my eyes pop out. I can’t believe I would make dessert like this every single week.

This Pumpkin Bundt Cake is the exact polar opposite of all the cookies, brownies and cakes I used to make. It is low in fat, clean and moist. The mixture of oat and almond flour provides a perfect balance between yielding tender crumb and holding up well. I usually like to stick to one type of flour for the sake of ease, but this combination gives you the best of both world. It gives a nice balance of carbs, protein and fat. With the addition of milk and pumpkin puree, the cake is wonderfully moist.

I am all about the perfect texture.

I love how this is an easy, dump-into-one-bowl kind of cake. It comes up perfectly golden brown on top. Its deep amber color and the scent of cinnamon lights up the entire kitchen, a perfect treat to any special occasion.

Zoe and I were racking our brains what to make for Thanksgiving and we still couldn’t decide until this morning. So this is our throw-together, last minute fail-proof cake that brings a unique twist to the table. Having this cake on your Thanksgiving table is the perfect last minute addition. It is the perfect centerpiece – drizzled with white coconut condensed glaze and toasted coconut. I am so in love with this gorgeous cake. I wouldn’t miss it for anything!

Adapted from ItTakesTime

Perfectly Moist Pumpkin Bundt Cake with Toasted Coconut (GF, Oil-Free)

 

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Author: Unconventional Cooks

Serves: 1 Bundt Cake

Ingredients

• 2 cups Almond Flour
• 2 Cups Oat Flour
• ½ cup Cane Sugar
• 1.5 tbsp cinnamon
• 1 tsp baking soda
• ½ tsp salt2 cups pumpkin puree
• 3 eggs
• ¾ cup Soy Milk (non-dairy milk)
• 2 tsp vanilla
• Glaze:
• Coconut Condensed Milk(<- click here for recipe)
• Toasted Coconut Flakes

Instructions

1. Preheat oven to 350F.
2. Mix all the wet ingredients in a bowl.
3. Combine the dry ingredients together. Add to the wet mixture.
4. Grease the bundt pan, pour in the cake batter.
5. Bake for 40-45 minutes.
6. Allow to cool completely. Remove from the Bundt Pan. Top with Coconut Condensed Milk and Toasted Coconut Flakes.

Nutrition Information

Serving size: 16 Calories: 118 (not including glaze) Fat: 3.6g Saturated fat: 0.6g Carbohydrates: 18.1g Sugar: 7.6g Sodium: 171mg Fiber: 2.8g Protein: 4g

3.5.3251

LOVE,

Zoe & Mia

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