This moist and yummy gluten free, nut free, grain free, dairy free, refined sugar free, pumpkin snack loaf is full of all of the flavours of fall. It is quick, easy, and perfect for even junior chefs to help prepare.
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Description:
It is also packed with protein, and kid (and adult) friendly. I brought it to a playdate recently, and the entire pan disappeared shortly after it was put out. Many people commented that "it tasted totally normal" and "they would have had no idea that it was gluten free": high praise in the gluten free world.
note: This recipe has the flavour and texture of a loaf, but is prepared like a cake. Whether you call it a snack cake, a loaf, squares, or something different, it is sure to be enjoyed.
Gluten Free Pumpkin Maple Snack Loaf
Ingredients:
5 Eggs
1 cup 100% pumpkin puree
1/4 cup melted coconut oil
6 tbsp maple syrup
1/2 cup coconut flour
1 tsp baking soda
1 tsp vanilla
1 tsp cinnamon
¼ tsp cloves
1/8 tsp ginger
1/8 tsp salt
Maple Glaze (optional)
1/4 cup powdered sugar
1 tbsp maple syrup
2 tsp hot water
Directions:
1. Preheat oven to 400 degrees. Line a 9 X 13 inch baking dish with parchment paper.
2. In a large bowl, beat eggs, pumpkin, coconut oil, maple syrup and vanilla with a whisk until combined.
3. In a small bowl, sift together coconut flour through salt. Stir.
4. Add dry ingredients to wet ingredients, and stir until mixture is smooth and incorporated. There should not be any remaining lumps in the batter.
4. Pour batter into prepared pan, and bake for 20-25 minutes, until top is lightly browned and a toothpick insertedinto the centre comes out clean.
5. Remove from oven and allow to cool on a baking rack. Cut into squares and serve.
Maple Glaze (optional)
Stir together powdered sugar, maple syrup, and hot water until smooth. Drizzle over cooled cake. The finished snack cake can also be dusted with powdered sugar, or topped with your favourite icing.
