Spicy PUMPKIN and KELP Cake (no salt)
Ingredients
•
1 1/2 cups whole wheat flour
1 1/2 cups whole wheat flour •½ tsp kelp powder (source: BC KELP www.bckelp.com)
½ tsp kelp powder (source: BC KELP www.bckelp.com)•1 cup raw cane sugar
1 cup raw cane sugar•1 teaspoon baking soda
1 teaspoon baking soda•1 teaspoon ground ginger or I TBL fresh
1 teaspoon ground ginger or I TBL fresh•1/2 teaspoon cinnamon
1/2 teaspoon cinnamon•1/2 teaspoon nutmeg
1/2 teaspoon nutmeg•1/2 teaspoon allspice
1/2 teaspoon allspice•1 cup pumpkin purée
1 cup pumpkin purée•¼ butter and ¼ olive oil
¼ butter and ¼ olive oil•2 eggs, beaten
2 eggs, beaten•1/4 cup water from Pumpkin purée
1/4 cup water from Pumpkin purée•2 teaspoons black strap molasses
2 teaspoons black strap molasses1 Preheat the oven at 350°F (180°C). Place the dry ingredients in a large bowl and stir well. Flour, Kelp powder, sugar, baking soda, ground ginger, cinnamon, nutmeg, and allspice.
2 In another bowl mix all wet ingredients: pumpkin purée, the melted butter, olive oil, beaten eggs, 1/4 cup of water and black strap molasses.
Now add the dry ingredients to the wet ingredients. Stir minimum until the flour is just mixed in. Do not mix any more.
3 Butter and flour the inside bottom and sides of an 8 x 4 x 3 - inch loaf pan. Pour the mixture into the pan. Place in the middle rack of the oven. Bake for about 45 minutes or until a knife or toothpick inserted in the center of the cake comes out dry.
Take out of oven and let cool for 5 minutes. Loosen around the edges with a butter knife. Place upside down above a cooling rack and shake gently to loosen. Let cool.
Enjoy with whipping cream, ice cream or no cream. Delicious!
Recipe adaptation by BC KELP
www.bckelp.com
Source: Simply Recipes
http://www.simplyrecipes.com/recipes/pumpkin_bread/
Thank you Simply Recipes!
