{"id":23757,"date":"2017-11-23T22:53:52","date_gmt":"2017-11-24T04:53:52","guid":{"rendered":"https:\/\/myhalalkitchen.zdoeuih2-liquidwebsites.com\/?p=23757"},"modified":"2020-04-08T10:25:03","modified_gmt":"2020-04-08T15:25:03","slug":"holistic-mom-mds-healthy-recipe-pumpkin-cake","status":"publish","type":"post","link":"https:\/\/myhalalkitchen.com\/holistic-mom-mds-healthy-recipe-pumpkin-cake\/","title":{"rendered":"Gluten-Free Pumpkin Cake"},"content":{"rendered":"

If you’ve watched my Facebook Live video series with Dr. Madiha Saeed<\/a>, you’ll probably know a little bit about this recipe and why it’s appearing here- because it’s a total family favorite- and now passed on to more family and friends. <\/p>\n

Dr. Saeed started bringing this Pumpkin Cake<\/strong> to me to try quite some time ago and to show me how a non-dairy, non-wheat based “sweet” or treat could be healthy and delicious and easy to make –and something I would actually enjoy making and eating regularly. <\/p>\n

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And that’s exactly what this is- believe me, you just have to try <\/em>it. You really won’t believe how good this recipe is and it will change the way you think about baking. I’m actually relieved <\/em> that I can go dairy-free (if you don’t use ghee) and wheat-free and still have something to drink with my coffee or tea in the morning and afternoon- regularly. <\/i><\/p>\n

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Holistic Mom MD's Pumpkin Cake<\/div>\t
2017-11-23 19:58:19<\/div>\t\t
Yields 8<\/span><\/div>
A plant-based dessert that is a really satisfying way to curb the craving for something 'sweet' while giving your body nutrition it needs without sacrificing any flavor at all. It's a family favorite!<\/div>\t
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Print<\/div>\t<\/div>\t
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Cook Time<\/div>\n\t\t\t
15 min <\/span><\/div>\n\t\t<\/div>\t\t
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Total Time<\/div>\n\t\t\t
25 min <\/span><\/div>\n\t\t<\/div>\t<\/div>\t
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Cook Time<\/div>\n\t\t\t
15 min <\/span><\/div>\n\t\t<\/div>\t\t
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Total Time<\/div>\n\t\t\t
25 min <\/span><\/div>\n\t\t<\/div>\t<\/div>\t\t
Ingredients<\/div>\t\t\t
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  1. 3 cups almond flour<\/li>\t\t\t\t
  2. 1\/2 almond butter or ghee<\/li>\t\t\t\t
  3. 1 can of organic pumpkin<\/li>\t\t\t\t
  4. 2\/3 cup honey<\/li>\t\t\t\t
  5. 6 eggs<\/li>\t\t\t\t
  6. 1 teaspoon baking soda<\/li>\t\t\t\t
  7. 1 teaspoon salt<\/li>\t\t\t\t
  8. 1 teaspoon cinnamon<\/li>\t\t\t\t
  9. 1\/2 teaspoon nutmeg<\/li>\t\t\t\t
  10. 1 teaspoon pumpkin spice<\/li>\t\t\t\t
  11. 1 cup chopped pecans<\/li>\t\t\t\t
  12. Pecan pieces, pumpkin and sunflower seeds for the top<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Instructions<\/div>\t\t\t
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    1. Preheat oven to 350 degrees F.<\/li>\t\t\t\t
    2. In a large mixing bowl combine all of the ingredients (except the nuts and seeds) until smooth.<\/li>\t\t\t\t
    3. Pour the mixture into a glass oven-proof rectangular pan or a parchment-lined cookie sheet.<\/li>\t\t\t\t
    4. Top with pecans, pumpkin and sunflower seeds.<\/li>\t\t\t\t
    5. Bake for 15 minutes.<\/li>\t\t\t\t
    6. Remove and let cool before cutting to serve.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
      By Madiha Saeed, MD | Holistic Mom, MD<\/div>
      Yvonne Maffei https:\/\/myhalalkitchen.com\/<\/div>\t\t<\/div>\n\t<\/div>Get Dr. Saeed’s new book, The Holistic Rx: Your Guide to Healing Chronic Inflammation and Disease<\/em><\/a>, on Amazon by clicking on the banner below: <\/p>\n