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Recipes - Gluten Free Pumpkin and Sweet potato Tea Cake with Pecan Cinnamon and Rilose(dextrose) topping

Recipe Name

Gluten Free Pumpkin and Sweet potato Tea Cake with Pecan Cinnamon and Rilose(dextrose) topping

Submitted by

dbkaplan

Recipe Description

This is a hearty tea bread that's high in GI for Carb Backloading or Carbnite

Quantity	16	Quantity Unit	9 inch pie tin	Servings
Prep Time (minutes)	15	Cook Time (minutes)	40	Ready In (minutes)	55

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Ingredients
Amt.	Measure	Ingredient



2	cup	flour, Gluten free all purpose mix
1	medium	eggs
3	large	eggs, white only
1 1/2	cups	sugar
1/4	cup	coconut oil metled
1/2	cup, cubes	Sweetpotato, baked and peeled
2	teaspoons	bourbon vanilla
1	teaspoon	leavening agents, baking soda
1	teaspoon	Organic Baking Powder
4	teaspoons	cinnamon, ground
1/2	teaspoon	fresh ground sea salt
1/4	teaspoon	nutmeg freshly grated
1/4	teaspoon	Spices, ginger, ground
1/4	teaspoon	xanthan gum
1/4	cup, chopped	pecans for topping
1/4	cup	granulated sugar
1	teaspoon	cinnamon, ground
1 1/2	cups	pumpkin mashed

Steps

Sequence	Step

1	Preheat oven to 350ºF. Line a 10 x 13" baking pan or 10 inch foil pie tin with greased parchment paper. Or grease with coconut oil.
3	In a separate bowl, whisk together the dry ingredients (the GF flour mix through sea salt). Add the dry ingredients into the wet mixture a little at a time and beat to combine- for two minutes making sure the pumpkin or kabocha squash is not lumpy..
4	Pour the batter into the prepared baking pan.
6	Mix pecans, sugar, cinnamon and sprinkle evenly over batter
7	Bake in a pre-heated oven for 30-45 minutes, or until the cake is firm and a wooden pick inserted into the center emerges clean. Check at 30 minutes, and if not done, 5 minutes intervals thereafter. If the topping begins to brown cover it with a tent of foil or a foil pie tin.
8	Cool on a wire rack. You may frost this cake with a mixture of dextrose and almond milk if you wish. However be sure to adjust for the carbs.

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