This is one of my favorite things to make. It’s a wonderful compliment to soup, a Thanksgiving meal or as a snack. It’s perfectly crumbly while the pureed pumpkin or sweet potato provides a slight bit of moist fall flavor. You must monitor the cooking because if you overcook, it may get dry. I smear coconut oil over mine. A small drizzle of honey would be great too!
The quickest easiest way to make this is using canned pumpkin. But I think it tastes best when using freshly steamed / boiled sweet potato purée. Freshly roasted pumpkin is another delish way to make it.
Orange fleshed foods, like pumpkin and sweet potato, are high in beta carotene, which converts to vitamin A and is helpful for eyesight, which most of us know. But did you know that stress, alcohol and illness depletes the stores of vitamin A and decreases the storage of it (especially when zinc deficient too). So yeah, this holiday season is the time of year to eat your orange fleshed foods, for this important vitamin!
Besides eyesight, vitamin A is helpful for growth and tissue healing, healthy skin and supporting the immune system. It gives structural integrity to skin cells, including the mucosal linings of the nose, eyes, respiratory and intestinal tracts, and all of this helps to fight off infections and pollutants from the environment.
About the ingredients used:
• This is gluten and dairy free!
• I use coconut sugar rather than cane sugar. It’s less processed and still contains nutrients like zinc and iron, and prebiotics to feed the good guys in your gut.
• The glycemic index of coconut sugar is lower than cane sugar (coconut sugar = 35 and cane sugar = 100), meaning it doesn’t raise your blood sugar level in quite the same way. The glycemic index rates foods on how quickly they are absorbed by the body and raise the blood sugar level. Foods with a glycemic index over 80 should be eaten with caution if you are insulin resistant, overweight or diabetic.
- 3 large eggs
- 1⁄2 C coconut oil, melted
- 3⁄4 C cooked sweet potato puree (or canned or pureed pumpkin)
- 1⁄2 C coconut sugar
- 1 tsp vanilla
- 1 C organic cornmeal*
- 1 C gluten free baking mix like Pamela’s (or Bob’s Red Mill GF flour** +1 tsp baking powder)
- 1⁄2 tsp baking powder
- 1 tsp ground cinnamon
- 1⁄2 tsp ground nutmeg
- 1⁄2 tsp ground ginger
- 1⁄4 tsp sea salt
- Preheat oven to 350 degrees.
- Rub some coconut oil in an 8x8 glass dish and sprinkle with cornmeal to prevent sticking.
- In a large mixing bowl, whisk eggs. Add the melted (but cool to the touch) coconut oil and whisk to combine. Add in pumpkin puree, coconut sugar and vanilla and mix to combine.
- In a separate mixing bowl, whisk remaining dry ingredients: cornmeal, GF flour, baking powder, spices and sea salt.
- Add the dry ingredients into the wet and stir until smooth.
- Pour the batter into the baking dish and cook for 35 minutes.
** If you use Bob's Red Mill GF Flour, add 1 tsp in addition to ½ tsp of baking powder, for a total of 1.5 tsp baking powder.
• Cooking times are for high altitude and may need adjusting for different altitudes.
My favorite soup recipes to compliment this are coming soon!
Like…. Red Lentil Curry Soup