My oven is broken and I was dying for a pumpkin spiced something. I have a big counter top turkey roaster so I figured.. ha! I also wanted to make it so my daughter could eat it so I created a gluten and dairy free cake using certified gluten free rolled oats:
Dry:
4 cups of freshly pulverized oats into flour (measure after you take it out of the blender)
2 cups unrefined organic cane sugar
1 tsp each of cinnamon and freshly ground nutmeg
1/2 tsp each of whole allspice smashed in a mortar and pestle, and salt
2 tsp baking powder
1 tsp baking soda
Wet:
2 cups of pumpkin puree (from the freezer from last year's jack o' lantern)
1 pint of home canned applesauce (trying to use up last year's)
1/2 cup of oil
2 eggs
1 tbsp vanilla
Mix all together really well then let sit for a few minutes to hydrate the oat flour.
I put this into an angel food pan because it fit well on the rack inside my turkey roaster but wow, did it take a long time to bake, at least an hour and a half or longer. I was testing it every 10 minutes for the last 40 minutes or so at 350 degrees. Next time, I will bake it in a 9 x 13 instead, which also fits in the turkey roaster. It makes a very soft, moist, crumbly cake. We have been devouring it this afternoon. It would be amazing with cream cheese icing... but dairy... so it is unadorned.
#gardenharvest #homecanning #TurnTheWheel #Lughnasadh
