Fuhrman's Healthy Gingerbread Cake
Tuesday, November 12, 2013
Healthy Gingerbread Cake
Preparation Time: 40 minutes
2 cups whole wheat flour
1 teaspoon baking powder
2 teaspoons baking soda
1/4 cup date sugar
1 cup pureed pineapple
1 banana, mashed
1 cup no-sugar-added applesauce
2 teaspoons ground cinnamon
3 teaspoons ground ginger
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup chopped walnuts
1/2 cup currants
1 cup peeled and shredded carrots
1 cup peeled and shredded beets
BUTTERNUT LEMON SAUCE
1 medium butternut squash, peeled and cut in chunks
1/2 cup date sugar
1 cup carrot juice
1/4 cup lemon juice
2 teaspoons lemon zest
1/4 teaspoon lemon extract
1 1/3 cups macadamia nuts, unsalted
1 cup soy, almond or hemp milk
2/3 cup pitted dates, preferably Medjool
Preheat oven to 350 degrees.
Mix flour, baking powder, and baking soda in a bowl. In a larger bowl, combine date sugar, pineapple, mashed banana, and applesauce and beat until well blended. Stir in spices. Add the flour mixture along with the chopped walnuts and currants, shredded carrots and beets. Mix well.
Spread in a nonstick 9 X 9 inch baking pan. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
Serve with warm Butternut Lemon Sauce and/or Macadamia Cream.
BUTTERNUT LEMON SAUCE - Add squash, date sugar and carrot juice to a medium saucepan. Cover and simmer for 15 minutes or until squash is tender. Puree squash mixture in a high powered blender or food processor. Add lemon, lemon zest, and lemon extract. Keep warm and spoon over warm gingerbread cake.
MACADAMIA CREAM - In high powered blender or food processor, blend all ingredients together until smooth and creamy. Serve with plain Gingerbread Cake or with cake that has been drenched in Butternut Lemon Sauce.