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fiona@saluk.net

Gluten-Free Flour Blend

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For anyone looking for a solid gluten-free baking blend that only uses 4 ingredients and works well in most cakes, muffins, pancakes, and sweet breads look no further. This is a brown rice flour based blend so if you are partial to the hearty flavor of brown rice, this is a great blend to use.

I don’t have a gluten allergy so I know not every type of flour agrees with those who do, but hopefully you find this blend helpful!

There are many different blends out there and I experiment with several and I will post other successful blends as I discover them. I’m linking to the exact flours I use for this blend:

Brown Rice Flour

Potato Starch

Tapioca Stach

Xanthan Gum

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Gluten-Free Flour Blend

Author Fiona Saluk

Ingredients

  • 1 1/2 c brown rice flour
  • 2/3 c potato starch
  • 1/3 c tapioca starch/flour
  • 1 tsp xanthan gum

Instructions

  1. Sift all ingredients together, combine with a spoon until one uniform mixture and store in a jar.
  2. Use cup for cup in most cake recipes

 

Carrot Cake Pancakes (Gluten-Free)

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I don’t know about you but I’m all about savory breakfast. Bagels, eggs, omelets – I love them all! Pancakes however, have a special place in my heart. Growing up my dad would make them almost every weekend so I knew I had to find a way to make a healthy version for my recipe collection.

Carrot Cake Pancakes (Gluten-Free)

(I didn’t make this version vegan but I’ll show you how if you scroll down)

Traditionally pancakes are made with all-purpose white flour, but the combination of rice flour and spelt flour gives this version a heartier flavor.

I love to substitute eggs with chia eggs to add an extra boost of omega-3’s, fiber, without the added bad cholesterol. Not to say I’m anti-egg, but in this particular recipe the chia seeds lend themselves nicely to the earthy flavors.

Carrot Cake Pancakes (Gluten-Free)

Everyone is familiar with the concept of putting fruit in pancakes; blueberries, bananas, and strawberries are all common additions. Pancakes are a version of cake…and carrot cake is a type of cake…so why not carrot pancakes?!

Carrot Cake Pancakes (Gluten-Free) Batter

You honestly don’t even taste the carrot, it’s just a secret healthy addition. These are delicious topped with a blueberry infused sauce, or simply a classic pat of butter and maple syrup.

Carrot Cake Pancakes (Gluten-Free)

Looking to take a healthier approach to your weekend brunch menu? Look no further than these gluten-free carrot cake pancakes!

Vegans: Don’t be put off by the buttermilk in this recipe, a simple substitution for buttermilk is combining one cup of your favorite vegan milk and one tbsp of vinegar for every cup of buttermilk.

If you have been nervous about jumping into gluten-free baking because of the various kinds of ingredients you may encounter, don’t worry! I’ll show you the exact brands I use that I have found work best in my recipes:

White Rice Flour, Brown Rice Flour, Potato Starch, Tapioca Flour, Xanthan Gum, Coconut Sugar

 

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Carrot Cake Pancakes (Gluten-Free)

A healthy version of classic brunch pancakes, gluten-free and with a healthy dose of carrots.
Course Brunch
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8
Author Fiona Saluk

Ingredients

  • 1/2 cup white rice flour
  • 1/2 cup brown rice flour
  • 1/3 cup potato starch
  • 3 tbsp tapioca flour
  • 2 tbsp coconut sugar
  • 1 1/2 tsp baking powder GF
  • 1/2 tsp xanthan gum
  • 1/2 tsp baking soda
  • 3 tbsp coconut oil
  • 1/2 tsp vanilla extract
  • 2 chia eggs can substitute regular eggs
  • 1 1/2 cups grated carrot

Instructions

  1. Whisk together flours, potato starch, sugar, baking powder, baking soda and xanthan gum until combined (about 1 minute)
  2. Add chia eggs, buttermilk, oil, and vanilla and continue to whisk until only a few lumps remain
  3. Heat a large non-stick pan on medium-high heat
  4. Ladle pancake batter onto the pan and cook until top starts to bubble. Flip and cook the opposite side until golden brown.
  5. Serve immediately with preferred topping.

Carrot Cake Buttermilk Pancakes

Raspberry Cauliflower “Cheesecake”

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I don’t want to lie to you. If you are not a vegan or not accustomed to vegan eating or are terrified by dairy-free or challenging baking please do not look any further. Actually if you’re a vegan I wouldn’t recommend looking at this recipe either because it has like 4 eggs (sorry guys).

IMG_2235This recipe takes a lot of time, planning, and effort. It is comparable to a new york style cheesecake in texture and flavor, but keep in mind, in a side by side comparison with a cheesecake factory slice, you will be able to tell the difference.

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If you are a living that dairy-free lifestyle and miss the creamy goodness that is cheesecake then please, make this recipe. It will satisfy all your cheesecake-y desires. Eat a big slice with a grin on your face while you find self-affirmation that dairy-free desserts CAN be as delicious as dairy-full ones despite what your milk obsessed friends will have you believe.

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As with all my recipes, you’ll be excited to find that I’ve managed to hide almost a full head of cauliflower in there unbeknownst to all of my taste testers!! Maybe you won’t be excited but if you’re trying to eat healthier then maybe you will be.

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A big secret in the world of dairy-free cooking and baking is the amazing creation that is cashew cream. I’m not sure who can be credited with figuring out that soaking raw cashews overnight and blending them can create a hearty ‘cream’ that stands up pretty well when used in place of heavy cream in cooking. But if I met that person I would thank them and give them a big hug.

You will need to prep some ingredients overnight for this one and you’ll need to spend a good chunk of time in the kitchen. If you’re up for the challenge GOOD LUCK. It will be worth it.

This recipe was inspired by a paleo cauliflower cheesecake I spotted over on The Healthy Foodie’s awesome blog.

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Raspberry Cauliflower Cheesecake Gluten and Dairy Free
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Raspberry Cauliflower "Cheesecake"

A dairy-free cheesecake that defies nature. Creamy, tangy goodness of cheesecake with the healthy addition of cauliflower and cashew cream.
Course Dessert
Author Fiona Saluk

Ingredients

  • Crust
  • 1 cup walnuts
  • 1/4 coconut flour
  • 1/4 cup oats or oat flour
  • 1 1/2 cups unsweetened coconut shreds
  • 1/4 coconut oil
  • 2 tbsp maple syrup
  • 1 tbsp brown rice syrup
  • 1 tsp salt I love himalayan pink salt
  • 1 tsp pumpkin pie spice
  • 1/4 cup crystallized ginger
  • Filling
  • 2 cups raw cashews soaked for at least four hours preferably overnight
  • 1 cup coconut milk full fat
  • 1 lb about 2.5 cups raw cauliflower
  • 3/4 cup honey
  • 1/4 cup maple syrup or brown rice syrup
  • 1 tsbp apple cider vinegar
  • 1 tsbp vanilla powder or vanilla extract
  • 6 eggs
  • 1 lemon juice and zest
  • 1/4 cup tapioca flour
  • 1 tsp salt
  • 1 tsp cinnamon
  • Coulis
  • 1/2 cup fresh raspberries
  • 1 tsbp maple syrup
  • 1/2 cup water
  • Garnish
  • 1-2 cups fresh raspberries

Instructions

  1. Take a deep breath
  2. Line a 9" springform pan with parchment paper and grease the sides of the pan
  3. Add all crust ingredients to your food processor and blend until the mixture is thick enough that it stays together when pinched.
  4. Press crust into bottom of your pan about a 1/4 inch thick and press remaining mixture up the sides of the pan
  5. Preheat your oven to 350F, clean out your food processor, and bring 3-5 cups of water to a boil.
  6. Grate the cauliflower in your food processor. Cook cauliflower by either steaming over boiling water for 5 minutes or steam in the microwave. Once cooled use a cheesecloth or dish towel to drain the water from the cauliflower until as dry as you can get it.
  7. Add the cashews, coconut milk to your food processor (it's okay if some cauliflower remains) and blend for 3-5 minutes until creamy.
  8. Add honey, coconut oil, salt, cinnamon, ACV and vanilla and process for an additional minute.
  9. Add tapioca starch and blend for one more minute.
  10. Add the juice and zest of your lemon to the processor and eggs (adding one egg at a time) until smooth and creamy. Add back in the cauliflower and blend until creamy and combined. Pour filling into the crust.
  11. Using a piece of aluminum foil, cover the outside of the springform pan and place in a roasting pan.
  12. Pour boiling water into your roasting pan about halfway up the side of the pan and place pan in center of your oven for 15 minutes.
  13. Decrease oven temp to 250F and bake for 90 minutes
  14. Turn off the oven and open the door slightly and let the cake sit for an hour.
  15. Once cooled run a knife around the rim and let cool in the refrigerator overnight.
  16. Combine all ingredients for the coulis in a saucepan over low-medium heat until reduced to about half the liquid volume. Remove from heat and let cool for about 15 mins before pouring over top of cake and topping with fresh raspberries.

 

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Raspberry Cauliflower Cheesecake Gluten and Dairy Free
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Chickpea Peanut Butter Blondies

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I have always been a lover of chickpeas.

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I love them blended in hummus, oven roasted for a crunchy snack (or crouton alternative), ground into delicious falafel, etc etc. Needless to say they made their way into my desserts a few years ago making my love for them only grow deeper.

Peanut Butter Chickpea Blondies

 

Admittedly I’m not a huge peanut butter fan, but the texture and nuttiness of peanut butter beautifully compliments that of the chickpeas in this recipe. I’m excited to share it since I know you PB lovers out there will enjoy these yummy treats even more than I do! That being said, feel free to substitute your favorite nut butter in these to make it your own (almond butter with chocolate anyone? Sounds pretty delish to me).

Peanut Butter Chickpea Blondies

I swear to you, if you make these and give them to people, they will NEVER guess that chickpeas are the secret ingredient. (I tried this out with several unsuspecting dessert lovers!) They are moist, chewy, and a little chocolatey – the ultimate trifecta.

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This recipe is vegan because I used vegan chocolate chips. If you are dairy or chocolate free you could also consider carob chips. If you just want a tasty treat and all you have are regular chocolate chips on hand and you’re not a vegan, then definitely use those. These are sweetened only with a little maple syrup and are SO easy to make. It’s one of those dreamy ‘throw everything in the blender and go’ delights.

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Chickpea Peanut Butter Blondies

Moist and chewy peanut butter blondies are lightened up thanks to a can of chickpeas and a handful of oats.
Course Dessert
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12
Author Fiona Saluk

Ingredients

  • 1 15 oz can chickpeas
  • 1/2 cup peanut butter
  • 1/2 cup maple syrup or liquid sweetener of your choice
  • 2 tbsp coconut sugar
  • 1/2 cup oats GF if need be
  • 1 tsp baking powder
  • 1/4 cup milk of your choice I like almond or cashew milk for this recipe
  • 1/4-1/2 cup vegan chocolate chips

Instructions

  1. Preheat oven 350F and grease an 8x8 inch pan or line it with parchment paper
  2. Throw all ingredients EXCEPT chocolate chips into a blender or food processor. Blend until smooth (batter will be very thick, continue to blend until most chunks are gone, some will remain)
  3. Pour batter into prepared pan and add in chocolate chips. Stir with a wooden spoon to lightly mix.
  4. Bake for about 25 mins depending on your oven (shouldn't be more than 30 mins). Blondies will still appear moist when done, but a knife in the center should come out clean.
  5. Let sit for at least 15 minutes to cool and enjoy!

Chickpea Peanut Butter Blondies

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Easy Carrot Cake Cinnamon Rolls (Vegan)

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Cinnamon rolls have never really been my thing. I always found them to be too doughy, and have crunchy sugary toppings. I must have been having them at the wrong places because in recent years I’ve discovered how truly divine they can be.

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I have yet to truly master the art of gluten-free baking. That being said, these cinnamon rolls have a lot of flour in them so avert your eyes celiacs, there’s nothing for you here unfortunately.

Knowing that they were so gluten-full, I wanted to find a way to bring some semblance of health to them. Hence the addition of carrots! This recipe took a few tries to get it just right but I’m confident that if you follow these steps you’ll come out with a cinnamon-y, dough-y and not healthy tasting treat.

I also used a vegan ‘cream cheese’ frosting instead of the traditional sugar+water drizzle cinnamon rolls gets.

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These were fed to my friend’s boyfriend who is NOT the biggest fan of veggies (not even a little fan). I prompted her to tell him they were natural sprinkles but after a few bites he insisted on hearing the secret ingredient. When he found out they were carrots he claimed to have known the whole time…but apparently he ate and enjoyed a whole one before finding out they were carrot based!

IMG_1403I need to make these again so that I can take proper photos for you to see how truly decadent they are. Unfortunately every time I make them I seem to ruin any chance of a good shot by eating them right away (testament to how good they are I guess!) IMG_1574

Don’t be scared by the yeast. It’s really very simple if you follow the directions carefully!

raw cinnamon rolls in a pan together
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Easy Carrot Cake Cinnamon Rolls (Vegan)

A healthier version of your favorite morning or afternoon treat - carrot cake cinnamon rolls. A vegan icing makes this a dairy and guilt-free recipe.
Course Breakfast
Prep Time 1 hour 35 minutes
Cook Time 18 minutes
Total Time 1 hour 53 minutes
Servings 12
Author Fiona Saluk

Ingredients

Cinnamon Rolls

  • 2 cups almond milk
  • 1/2 cup vegetable oil
  • 1/2 cup white sugar
  • 1 .25 oz package active dry yeast or rapid rise
  • 4 cups plus 1/2 cup all-purpose flour divided (I like to sub one cup for whole wheat sometimes)
  • 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 2 tsp himalayan sea salt
  • 3/4 cup coconut oil slightly melted
  • 2 cups brown sugar
  • 4 tbsp ceylon cinnamon
  • 2 1/2 cups carrots grated

Frosting

  • 1 cup soaked raw cashews
  • 1/4 cup water
  • 2 tbsp maple syrup more for sweeter
  • 1/2 tsp vanilla extract
  • 1 1/2 tsp lemon juice

Instructions

  1. In a small saucepan stir together the almond milk, sugar vegetable oil over low-medium heat until heated through, don't let it come to a boil.
  2. Remove saucepan from heat and let cool until temperature is warm enough to stick your finger in without burning it but not cold.
  3. Add the yeast to the milk mixture and let is sit for about 3-5 minutes. It'll start to smell yeast-y
  4. In a large mixing bowl combine 4 cups of flour and yeast mixture, stir until combined into a sticky, tacky mixture and let sit covered with a dish towel for an hour.
  5. Remove the towel and add the baking powder, baking soda, salt, remaining flour and 1 cup of the carrots. Knead mixture with your hands for about 5 minutes or until it becomes powdery and smooth.
  6. Preheat the oven to 375 degrees and line a 9 x 13 baking pan with parchment paper
  7. On a clear, clean surface sprinkle about 4 tbsp flour before placing the dough on it. Flour a rolling pin and roll out the dough into as close to a rectangular oval as you can! The more even you roll it out the more uniform your rolls will come out.
  8. In a small bowl combine coconut oil, brown sugar and remaining carrots. Spread this mixture out over the dough all the way to the edges. Sprinkle dough with cinnamon (be liberal here, you can't add too much cinnamon! The carrots will absorb a lot of it so feel free to add loads!)
  9. Start rolling the dough into a log starting one from of the long sides being careful to roll it tightly.
  10. Once in a log lay it seam-side down, and cut into 12-14 servings.
  11. Place the individual rolls down in the lined baking dish and cover with a dish towel to let them rise for another 20 minutes
  12. Remove the dish towel and place in the oven for 15-20 minutes depending on how hot your oven is.
  13. While they are baking, combine all ingredients for the icing in a food processors or blender and blend until smooth. Increase amount of maple syrup for a sweeter flavor.
  14. When rolls are finished baking drizzle with vegan cream cheese frosting while still hot and enjoy!

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Raw Coconut Chocolate Mini Mousse

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Mini mousses are my new favorite thing. Mini mice? Mini mousse? Either way, these are one of the tastiest things I’ve made in a while. That is truly saying something since I make like a gazillion baked goods every week.

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Photo Credit – Nina Sheffield

This one isn’t quiiiiite as veggie filled as my usual recipes. HOWEVER, I did sneak in some dehydrated zucchini powder into the crust which, to be fair, is not an ingredient most people have lying around the house so apologies to those of you out there who feel deceived.

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That being said, it is gluten-free, vegan, with no added sugar, so I don’t feel so badly about the lack of veggies. A generous dose of chia seeds also gives it a boost of fiber and omegas – just more reasons to feel good about eating this dessert!

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These are so insanely delicious, the mousse just melts inside your mouth. Coconut oil does a beautiful thing when creating a vegan mousse.
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Lemon Zucchini Cake

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Lemon cake always seems to satisfy my craving for something tart but sweet. It’s the perfect antidote to chocolate overload (a condition very common in my kitchen, usually brimming with chocolate vegetable treats).

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Photographer Nina Sheffield

This cake is gluten-free and a great way to use up that almond meal lying around in your cupboard. Or maybe I’m the only one who has almond meal lying around??

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The almond meal gives it a very decadent, rich texture so you only need a sliver to feel satisfied. If you are a fan of super moist cakes this is the cake for you.

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A key technique to achieving a lemony flavor that isn’t too bitter is in the boiling of the lemons. You have to boil the lemons (whole) several times to achieve the mild and sweet flavor that they bring to this cake.

This cake is like the sophisticated older sister of lemon squares and surprise – it has a healthy dose of zucchini tossed in!
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Ginger Carrot Beet Cake

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IMG_0956 I always think it’s a shame when people can’t get into yoga. I have some of my greatest realizations on the mat. When practicing at home I often use a YouTube video as a guide, one of my favorites being Lesley Fightmaster. She always ends her videos with a quote to meditate on, this week was one from Wayne Dyer – “Change the way you look at things and the things you look at change”

You’re probably wondering how this relates to these photos of delicious cake. While I was pondering this quote I was focusing on my desire to make people see vegetables as more than what they traditionally are (a side dish, a bed for meat, something to pretend to eat but secretly hide in your napkin). On a more superficial level, as it was a class about handstands and going upside down, I thought it would be fun to do a cake upside down in a bundt pan!

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When deciding what to put into this creation I figured, why limit myself to just one vegetable. Who can resist a good challenge (I cannot. FYI).

Incorporating carrots into a dessert is not a new concept. Carrot cake was a birthday staple in my childhood home. That being said, for quite a long time I refused to eat it as the word ‘carrot’ grossed out my adolescent self being that close to ‘cake’. The usual additions of raisins and nuts didn’t make it anymore appealing.

When I finally did try carrot cake I realized how much moisture the vegetable added to the cake and the bright warming flavors the spices provide.

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Beets are naturally very sweet so they are a great addition to a dessert especially when trying to reduce the amount of added sugar.

This cake has some truly earthy flavors, combined with a sweetness and spiciness that all work together to form a triad of deliciousness.

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Ginger Carrot Beet Cake

An earthy, moist, midly sweet spiced carrot cake with the addition of beets and ginger. Topped with a light and tangy cream cheese/whipped cream frosting.
Course Dessert
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 14
Author Shay Bocks

Ingredients

  • 1 1/3 cups white sugar
  • 3 eggs separate yolks and whites
  • 3/4 cup coconut oil
  • 1 tsp vanilla extract
  • 1/4 cup hot water
  • 2 1/4 cups white whole wheat flour
  • 1 tbsp baking powder
  • pinch of salt
  • 2 tsp pumpkin pie spice
  • 2 1/4 cups grated carrot
  • 1 cup grated beetroot can add 1-3 extra tablespoons if desired
  • 1/4 cup crystallized ginger chopped
  • Frosting
  • 1 cup whipping/heavy cream
  • 6 oz cream cheese
  • 1 tsp vanilla extract
  • pinch salt
  • 1/2 cup coconut date cream**
  • 1/2 tsp pumpkin pie spice optional
  • 1/4 cup crystallized ginger

Instructions

  1. Preheat oven to 350 and grease a bundt pan with cooking spray (I love coconut oil spray)
  2. Sift the flour, baking powder and spices into a medium bowl
  3. Combine the sugar, water, egg yolks, and oil in a bowl and beat with a hand mixer
  4. Add the flour and spice mixture into the wet ingredients
  5. In a small-medium bowl, beat the egg whites until they form stiff peaks
  6. Using a wooden spoon, add the grated carrots, beetroot, and ginger to the mixture, before gently folding in the egg whites.
  7. Pour the mixture into the cake pan and cook for 40-50 minutes depending on how hot your oven is. Be sure a knife comes out clean from the center.
  8. Frosting
  9. Whip cream with hand beater until it forms stiff peaks
  10. In second bowl beat the cream cheese with a hand beater and add in the coconut date cream
  11. beat in the whipped cream until combined.
  12. Add vanilla, salt and pumpkin pie spice.
  13. Once cake has cooled frost cake and top with chopped crystallized ginger to taste
  14. **coconut date cream can be made by combining a half a can of coconut milk with 6-8 pitted medjool dates on the stove in a small pan over low heat, stirring and simmering until dates are broken down. Blend in a food processor or use immersion blender to reach a creamier consistency. Increase number of dates to sweeten.

 

Upside Down Peach Squash Tart

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I’m not much of a TV watcher (other than the occasional Netflix binge) but when I do find myself tuning into cable, there’s a 98% chance I’ll be watching the Food Network.

Particularly ‘old school’ Food Network, I’m talking chef’s in their kitchen cooking up a delicious whole meal, not the competitions that are all over that channel these days.

I loved most of the shows however I always felt quite disdainful towards  “semi-homemade cooking”. I didn’t understand the point of watching someone cook using mostly packaged and prepared foods. Isn’t the point of watching a cooking show to learn how to NOT cook like that??

That being said, as I’ve grown older and busier I now understand the appeal of this style of cooking (though I still make everything I can from scratch when possible).

In this recipe, I am joining the ranks of the semi-homemade chefs because I didn’t make the crust. It really does speed up the process and feels homemade.

I decided that it’s not the worst thing in the world because all the research I did on making puff pastry make it look extremely time consuming and I was hungry and ready to bake. IMG_1194

This tart is a real surprise when it comes out of the oven because you bake it upside down. No matter how many times you turn on the oven light or open the door to check on it (which I try not to do), you’ll have no idea what it really looks like until you take it out and flip it.

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This is good though because it makes you patient and trust the recipe! Luckily for you I’ve already tested it so you rest assured that it’s delicious.

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It comes out of the oven with such intense moisture in the squash and peach since they’ve been protected by the crust for the duration of the cooking. If you’ve never baked an upside down tart, or, tarte tatin, I suggest you try it and exercise some trust and oven faith!

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I brought this to a party at a friend’s house and left it there when I left. I got a text the next morning from her demanding I give out the recipe because it was so good she had eaten it in one sitting. Don’t mean to brag here, but that is a factual quote. Time to discover the magical combination that is squash and peaches!

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Upside Down Peach Squash Tart

The traditional sweet tarte tatin gets a healthy upgrade with the addition of butternut squash.
Course Dessert
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12
Author Fiona Saluk

Ingredients

  • 1 frozen sheet of puff pastry thawed
  • 3 cups raw butternut squash cubed
  • 1 cup peaches cubed or nectarines
  • 1-2 tbsp coconut oil
  • 1/4 cup coconut oil butter if not vegan
  • 1/2 cup sugar
  • 1 tsp cinnamon

Instructions

  1. Preheat your oven to 400F, toss the squash in 1-2 tablespoons of coconut oil and roast until tender (about 30 mins depending on your oven) Stir pan to flip squash after 15 mins.
  2. Remove from oven and let cool, tossing the cubed peaches in the same pan to combine.
  3. Melt 1/4 cup coconut oil in a saucepan over medium heat. Once in liquid form stir in sugar and heat for about 8 minutes, stirring often.
  4. Once it begins to brown add in the cinnamon and stir another 1-3 minutes until very fragrant.
  5. Pour the sauce into an 8x8 pan to cover the bottom.
  6. Dump the peach/squash mixture evenly on top of the sauce.
  7. Place the sheet of puff pastry over the peach/squash, folding down the sides so as to tuck the fruit in and create a seal.
  8. Using a wooden skewer or fork, poke holes over the pastry and place in the oven for about 30 minutes.
  9. Remove from oven and let cool for 5-10 mins before flipping over onto a plate to serve!
  10. Instructions
  11. For the squash: heat oven to 400˚F. Toss the squash cubes in 1–2 tablespoons of canola oil, sprinkle with a pinch of salt and roast until tender, about 30-35 minutes, turning once during baking to insure even cooking and browning. Remove from the oven and set aside to cool while you make the caramel.

 

Pumpkin Spice Cake

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Pumpkin is a staple in fall/winter baking, yet it seems to be forgotten the rest of the year. I guess this makes sense in terms of eating seasonally, but luckily for us our food industry here in the USA is quite the industry so that we get whatever produce we want whenever we want. (I actually think this isn’t so great a thing and truly support eating seasonally and locally…but that’s for another type of blog post)

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I am a huge fan of Pumpkin. When I was an exchange student studying abroad my senior year of high school in France, I was very sad to find that pumpkin was not sold in the baking aisle in cans. It wasn’t even really sold in supermarkets at all unless in the produce section seasonally.

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Luckily I have very loving parents who were so kind as to send me a Thanksgiving care package when I was abroad and in it was a beautiful can of pumpkin. (Other students were getting Oreos, Peanut Butter, etc, but of course I asked for a can of vegetables) I have since learned the ways of baking with fresh pumpkins (and finding fun ways to roast the pepitas!) but I will use a can in the off-season now and again for a sense of nostalgia or when the pumpkin spice cravings overcome me.

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Let’s not forget, pumpkins are a vegetable and so we should be proud of ourselves when we eat a meal with pumpkin in it – dessert or not! It’s always fun to bake in a bundt pan and this cake is no exception.

I topped it off with a whipped cream cream cheese frosting as I was feeling like a nice hearty cake, but it would be just fine on its own or with a light drizzle on top. It’s totally up to you how you want to customize it!

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