fresh pumpkin bars or cake
#361351 - 10/09/10 11:42 AM
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I have a cinderella pumpkin that is not hard enough for storage and was nibbled on by critters in the garden. I want to make some bars or cake maybe. Anyone have a good LF recipe?
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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My mother-in-law made this wonderful pumpkin cake last night for dessert. She made it IBS friendly for me so I could eat it which was just wonderful of her. I'm going to get the recipe from her because I want to make some. When I get it I'll post it for you.
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Here's the recipe. It's modified from Taste of Home. 1/4 of butter was swapped for applesauce and it worked out great! The original recipe had 213 calories and 5g of fat per serving but that was with the butter. So, without the butter it's less. If you try it I hope you enjoy it! I'm going to make it soon!
Pumpkin Spice Cake
9 Servings Prep: 15 min. Bake: 30 min. + cooling
Ingredients
* 1/4 cup applesauce
* 1/2 cup packed brown sugar
* 2 tablespoons sugar
* 3 egg whites
* 1 cup canned pumpkin
* 1/4 cup light corn syrup
* 2 tablespoons molasses
* 1-1/2 teaspoons grated orange peel
* 1-1/4 cups cake flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon salt
* Whipped cream, optional
Directions
* In a large bowl, mix applesauce and sugars until mixed.
* Add egg whites one at a time, beating well after each addition. Beat
* in the pumpkin, corn syrup, molasses and orange peel until blended.
* Combine the flour, baking soda, baking powder, cinnamon, ginger and
* salt; add to pumpkin mixture, beating on low speed just until
* moistened.
*
* Pour mixture into a greased 8-in. square baking dish. Bake at
* 350° for 30-35 minutes or until a toothpick inserted near the
* center comes out clean. Cool on a wire rack for 15 minutes. Serve
* warm with whipped cream if desired. Yield: 9 servings.
*
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