Ingredients (for a small tray 20x30cm)
- 250 g fine spelt wholemeal flour
- 200 g barley malt (or gluten-free corn or rice syrup)
- 150 g nut pieces (walnut, hazelnut, almonds or a combination)
- 300 g grated pumpkin (hokkaido / red kuri, butternut, orrange hubbard…)
- pinch of salt
- 1 teaspoon gingerbread spices
- 1/2 teaspoon cinnamon
- 2 teaspoons organing baking powder (phosphate-free)
- 100 ml sesame oil (or sunflower oil)
- 1 cup scalded raisins
- sugar-free marmelade or plumb jam
- some shredded coconut or nut pieces for decoration
Direcions
- Pour boiling water on raisins and soak for 10 minutes.
- Grate washed and peeled pumpkin (not finely).
- Ground nuts and almonds (also not finely, pieces work well in a cake).
- Mix wet ingredients – malt, oil (they mix better when heated, do not boil them though).
- Mix dry ingredients in a bowl – flour, spices, baking powder, salt, nuts.
- Add wet mixture to the dry mixture, also add raisins (without water) and grated pumpkin. Mix well, add water if neccessary.
- Preheat oven to 180’C.
- Pour batter to greased and floured tray. Baking paper may also be used.
- Bake on 180’C for approx. 30 minutes.
- Spread marmelade or jam on top while it’s still warm, sprinkle with shredded coconut or nut pieces.
Practical
- There’s no need to peel fresh and young pumpkin.
Modifications
- You can replace pumpkin with carrot.
- Carob coating may be used instead of jam.
