{"id":27,"date":"2017-01-04T18:07:35","date_gmt":"2017-01-05T01:07:35","guid":{"rendered":"https:\/\/blogs.ubc.ca\/spoonready\/?p=27"},"modified":"2017-01-04T18:07:35","modified_gmt":"2017-01-05T01:07:35","slug":"fall-pumpkin-cake","status":"publish","type":"post","link":"https:\/\/blogs.ubc.ca\/spoonready\/2017\/01\/04\/fall-pumpkin-cake\/","title":{"rendered":"Fall Pumpkin Cake"},"content":{"rendered":"

November 9th 2015…<\/span><\/span><\/p>\n

This recipe was made first for the HIV center in my regular volunteering making recipes based on certain\u00a0grocery items- but I have been wanting to make something with the left over pumpkin from Halloween -not from Jack above like the pumpkin seeds but from his relatives-<\/span><\/span><\/p>\n

I was particularly excited about making my recipes for the HIV center today because we are just learning about food security in one of my classes today, It is crazy how many people are left malnourished, with limited availability to food, money or health. Some of us complain about being too busy or working too jobs but the reality is that many people do not have one job, they do not have access to this blog because they do not have Wi-Fi or a computer. There are definitely two sides to every story but being able to provide people with access to utilize the food they have is something I am passionate about and it is great to get a reminder of that every once and a while.<\/span><\/span><\/p>\n

Here is to pumpkin,\u00a0and how delicious they are!<\/span><\/span><\/p>\n

\u00a0| Dessert | Possibly Vegan | Vitamin A rich | Fall recipe |<\/span><\/span><\/em><\/span><\/p>\n

\n

Ingredients:<\/span><\/span><\/strong><\/em><\/p>\n


\nJust over 1\/4 cup of oil (any kind\u2013 coconut, olive, etc.)
\n2 1\/4 cups flour (again any kind)
\n2 teaspoons baking soda
\nPinch of salt
\n1 tablespoon of your favourite dessert spice\u2014this can be a combo of nutmeg or cinnamon and cloves or even pumpkin spice!
\n2 eggs (or sub for flax eggs\u2013 one tablespoon flaxseed to two tablespoons water for one egg)
\n1 1\/2 cup to 2 cups fresh pumpkin puree\u2014see recipe to the right step 1 and 2.<\/span><\/span><\/p>\n

Optional for topping:<\/span>
\nCoconut milk\u2013 refrigerate the night before<\/span>
\nCinnamon <\/span>
\nMaple syrup<\/span>
\n<\/span><\/span><\/p>\n

Instructions :<\/span><\/span><\/strong><\/em><\/span><\/p>\n

1. I would suggest cooking the pumpkin ahead of time, then storing it in the fridge for future used.<\/span><\/span><\/p>\n

2. To cook pumpkin: Peel and cut into small pieces and let it sit in crockpot for about 6-8 hours until very soft. Let cool slightly and mash, blend or mix until smooth. Alternative: if you do not own a crock pot, steam pumpkin until very soft, similarly, mash, blend or mix until smooth.<\/span><\/span><\/p>\n

3. Once pumpkin is cooked, you can begin with the loaf: Pre heat oven to 350 degrees and line or spray a 9 inch square baking dish.<\/span><\/span><\/p>\n

4. In a bowl, whisk flour, baking soda, salt and spices. In a separate bowl, mix eggs, sugar, oil and cooked, mashed pumpkin until well blended<\/span><\/span><\/p>\n

5. Add dry ingredients into wet, and mix until just blended<\/span><\/span><\/p>\n

6. Pour batter into prepared 9 inch pan and bake for about 40-50 minutes<\/span><\/span><\/p>\n

7. Let cool and top with coconut whip cream (my favourite), maple syrup, or just sprinkle with cinnamon and a touch of sugar if desired<\/span><\/span><\/p>\n

8. Note: to make coconut whip cream: Take a can of coconut and place it in the fridge a night or two before making the cake\u2013 take the can out when the cake is cooked and cooled, and flip over the can. Pour out the water slowly and use the thick coconut part as your whip cream!<\/span><\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

November 9th 2015… This recipe was made first for the HIV center in my regular volunteering making recipes based on certain\u00a0grocery items- but I have been wanting to make something with the left over pumpkin from Halloween -not from Jack above like the pumpkin seeds but from his relatives- I was particularly excited about making […]<\/p>\n","protected":false},"author":39707,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-27","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/blogs.ubc.ca\/spoonready\/wp-json\/wp\/v2\/posts\/27","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.ubc.ca\/spoonready\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.ubc.ca\/spoonready\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.ubc.ca\/spoonready\/wp-json\/wp\/v2\/users\/39707"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.ubc.ca\/spoonready\/wp-json\/wp\/v2\/comments?post=27"}],"version-history":[{"count":1,"href":"https:\/\/blogs.ubc.ca\/spoonready\/wp-json\/wp\/v2\/posts\/27\/revisions"}],"predecessor-version":[{"id":28,"href":"https:\/\/blogs.ubc.ca\/spoonready\/wp-json\/wp\/v2\/posts\/27\/revisions\/28"}],"wp:attachment":[{"href":"https:\/\/blogs.ubc.ca\/spoonready\/wp-json\/wp\/v2\/media?parent=27"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.ubc.ca\/spoonready\/wp-json\/wp\/v2\/categories?post=27"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.ubc.ca\/spoonready\/wp-json\/wp\/v2\/tags?post=27"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}