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 Prep Time (minutes) 15 Cook Time (minutes) 40 Ready In (minutes) 55

Ingredients Amount 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.