Gingerbread Pumpkin Cake
INGREDIENTS
400g butternut pumpkin, peeled, seeded, coarsely chopped (You will need 1 cup of mashed pumpkin for this recipe
2 cups gluten-free self-raising flour
1 cup coconut sugar
2 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground nutmeg
2 eggs
½ cup melted coconut oil
½ cup almond milk
1 Tbsp pepitas
1. Preheat oven to 180. Line a 21cm square brownie tin with greaseproof paper.
2. Steam the pumpkin for 10 mins or until tender. Transfer to a small bowl and mash until smooth.
3. Combine the flour, sugar and spices in a large bowl.
4. In a separate bowl, whisk the eggs, oil and milk.
5. Pour into the flour mixture.
6. Add the pumpkin and stir to combine.
7. Pour mixture into tin and sprinkle pepitas over the top. You could alternatively use sunflower seeds, flaked almonds, chopped pecans, etc.
8. Bake for one hour or until a skewer is inserted into the centre and comes out clean.
These are also great muffins! They will only need 20 mins or so in the oven.