Spice Cake – GAPS Approved
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
- 1 cup 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
- 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.
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