Tuesday, June 12, 2012

Pumpkin Bake

I've been making a generic squash bake a lot lately because it's one of the few things that Baby Boy will go to town on. And that's a good thing because he could use some more chunk on him. Well, tonight I got a little fancier and succumbed to putting honey in it and used canned organic pumpkin instead of home baked kabocha squash and it was soooo much better. We've eaten half the pan already. I love this stuff. The amounts on this are approximations because I was just dumping stuff into the food processor but it should be close enough to help me make it again.

2 cans organic pumpkin (15 oz)
10 eggs
1/2 cup ghee (or coconut oil or butter)
1 cup almond flour
1/4 cup honey
2 tsp vanilla
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1 tsp salt
1/2 tsp baking soda
crispy walnuts

Put all but the walnuts and last bit of honey in the food processor and process until well blended. Pour into a greased 9x13 pyrex. Sprinkle with crushed walnuts and drizzle with honey. Bake at 350' for 45 minutes or until the fork comes out clean. It is a bit soft - more like firm pudding than cake.

The generic version was the same method with 2 kabocha squash cooked and scooped, 8 eggs, ghee, salt, cinnamon, nutmeg, vanilla. I would serve it with a tsp of honey on the plate for the Monkey to dip her bites into or with a little bit of honey drizzled on the top.

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