There’s nothing better than a good old spice cake – this one for sure is a win!

We generally make this as two separate dishes, in the fall we use pumpkin as our squash while in the summer we use white scallop squash. Different squash, different dish!

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Spice Cake – GAPS Approved

1 cup pastured butter

1 cup medjool dates

1/2 cup local honey

2 cup pumpkin, or any squash that is in season

2 teaspoons baking soda 

4 teaspoons cinnamon

4 teaspoons ground nutmeg

3 teaspoons ground ginger

2 teaspoons allspice

1/4 teaspoon mace

1/3 teaspoon ground cloves

1.5 cups home brewed kefir, preferably made from cream (home brewed creme fraiche, yogurt or sour cream also work well)

2 teaspoons vanilla (preferably home brewed)

4 cups almond flour

2 tablespoons coconut flour

4 eggs, bug eating chickens free ranging in the yard preferred

• All ingredients should be organic

Instructions

Cream the butter, dates and honey until frothy, about 15-20 minutes.

Add squash, spices, baking soda, kefir and vanilla and mix until combined. 

Alternate mixing in eggs and flours (almond flour and coconut flour) first adding one cup flour then one egg allowing a couple minutes for each to blend in before adding the next.

Pour batter into thoroughly buttered bundt pan, spread to level to surface. Bake at 350 degrees for 50 minutes or until tester comes out clean.

Spice Cake - GAPS Approved

2016-07-10 20:18:53

A hearty moist dessert.

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Ingredients

1. 1 cup butter
2. 1 cup medjool dates
3. 1/2 cup local honey
4. 2 cup pumpkin, or any squash that is in season
5. 2 teaspoons baking soda
6. 4 teaspoons cinnamon
7. 4 teaspoons ground nutmeg
8. 3 teaspoons ground ginger
9. 2 teaspoons allspice
10. 1/4 teaspoon mace
11. 1/3 teaspoon ground cloves
12. 1.5 cups home brewed kefir, preferably made from cream (home brewed creme fraiche, yogurt or sour cream also work well)
13. 2 teaspoons vanilla (preferably home brewed)
14. 4 cups almond flour
15. 2 tablespoons coconut flour
16. 4 eggs, bug eating chickens free ranging in the yard preferred

Instructions

1. Cream the butter, dates and honey until frothy, about 15-20 minutes.
2. Add squash, spices, baking soda, kefir and vanilla and mix until combined.
3. Alternate mixing in eggs and flours (almond flour and coconut flour) first adding one cup flour then one egg allowing a couple minutes for each to blend in before adding the next.
4. Pour batter into thoroughly buttered bundt pan, spread to level to surface.
5. Bake at 350 degrees for 50 minutes or until tester comes out clean.

By Becky Plotner

Nourishing Plot https://www.nourishingplot.com/

*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, CGP, D.PSc. who sees clients in Rossville, Georgia. She works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. She has been published in Wise Traditions, spoken at two Weston A. Price Conferences, Certified GAPS Practitioner Trainings, has been on many radio shows, television shows and writes for Nourishing Plot. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia, through food, she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. She is a Chapter Leader for The Weston A. Price Foundation. becky.nourishingplot@hotmail.com

“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.

 

 

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