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Gluten free apple cake with Kabocha butter

November 19, 2010

I’ve been asked to not bake for a little while  by the this guy since he’s not allowed to exercise right now.    HAHAHAHAHA!…hiccup…. Yeah right.

I’m quiet proud of this cake.  I really didn’t think it would work since there were 5 cups of apples making it pretty fruit loaded but it was surprisingly light and fluffy and even more surprising was that it won over this wheat version.

Gluten free apple cake

1 cup sugar

1 cup soy flour

1 cup potato flour

2 tsp baking soda

2 tsp cinnamon

2 eggs

1/2 cup of coconut oil

5 cups chopped and peeled granny smith apples

Combine all dry ingredients in a large bowl.  Make a well in the centre and add the rest of the ingredients including apples.  Stir just until combined.   Line a 9 X 13 baking pan with parchment paper and add the cake batter.  Bake at 350 degrees until cooked through in the centre (50 to 60 min).

I’m sure you’ve figured out by now that the  lovely little plop on top is Kabocha butter.  Here is one way to cook the wonderful Kabocha a.k.a. Japanese pumpkin. In this recipe though, I prefer the roasting method which I’ll go into detail this weekend.  If you’re a pumpkin lover or even liker then trust me on this one and pleeaase keep an open mind.  My aim is to convert you and welcome you into the pumpkin cult.

The lovely Kabocha

The compact, sweet little acorn

and the oh so delicious butternut

Don’t even think I’ve forgotten about the spaghetti squash

Now go find your local Chinese market and make it happen.   If you can’t find a Kabocha then grab a couple of butternut or big acorns and meet me back here this weekend.


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