Sunday, October 27, 2013
Sweet Potato Gingerbread Loaf with Salted Maple Icing (gluten free, dairy-free, nut-free, corn-free)
It is EVERYTHING PUMPKIN season! Usually we don't miss pumpkin, but this time of year, we just cannot help but to crave it. Our solution has been to use sweet potato to replace pumpkin, and it works perfectly!
Abby is on the mend though still has a long way to go. Her body is wiped out. After a week of dumping, she is now in the "nothing is moving" mode. There wasn't a lot I could do to slow her down, but I have done great with figuring out how to coax her body to keep moving.
Yesterday Sara could not help it, her craving for pumpkin drove her to make pumpkin bread. It smelled great, like beyond great, both Abby and I probably had puppy dog eye's watching her eat it. This morning I figured we could make Abby her own loaf. Plus, it has blackstrap molasses, sweet potatoes, ginger, and figs- certainly a good blend to force her body to give it up!
The other problem is that Abby cannot have any butter or alternative spread. There simply isn't a safe one anywhere. There is something to be said for a slice of warm quick bread slathered in butter... sigh. So thought about it and figured a frosting for a spread would work. Caramel sounded great, but seemed like a hassle at 6am and usually I have a jar in the fridge, not today though. Decided there is something decidedly fall like about all things maple. When I made the icing it was painfully sweet- yes, too sweet for even me! Then I got to thinking about that caramel again- salted caramel is delicious, so why not salted Maple? Turned out brilliantly. Thinking we might just like salted maple more then we like salted caramel.
This was a moist and flavorful cake. Not crumbly at all.
Sweet Potato Gingerbread Loaf:
1 c sugar(domino's)
1/2 grapeseed oil(Trader Joes)
1 tsp. vanilla(homemade)
1/4 c unsulfered black strap molasses(Plantation)
1 c. sweet potato puree(peel,boil, and mash)
1-1/2 c. gluten free flour(I used my blend which is an all purpose blend)
1 teaspoon Guar Gum(have been using NOW brand, fingers crossed!)
2 tsp. allspice(you can use cinnamon instead of allspice)
1/2 tsp. cloves
1 tsp. ginger
1/2 tsp. baking powder(make your own, or use Hain's)
1/2 tsp. salt
1/4 tsp. baking soda
1/4 cup diced and soaked dried figs(don't have to soak, but we like ours tender)
Whisk together dry ingredients and set aside. Combine sugar, oil, eggs and vanilla; mix until smooth. Add molasses and sweet potato; mix until blended. Add dry ingredients and mix, scraping sides of bowl as needed. Lastly add diced figs. Mix until blended.
Grease loaf pan. Pour batter into pan and bake at 350 for 60-65 minutes(at 50 minutes if browning too much cover with tinfoil). Reduce heat by 25 degrees if using glass loaf pan.
Salted Maple Icing
3/4 cup palm shortening
3-4 cups confectioners (powdered) sugar, SIFTED(make sure it is corn-free!)
1-1 1/2 teaspoon pink himalayan salt
1 tablespoon vanilla extract
5-6 Tablespoons grade B maple syrup(grade B has a stronger maple flavor)
Cream it all together. If too dry add more maple syrup. Start with 1 teaspoon salt, and taste, add more salt as desired. We liked ours more salty. I put mine in a piping bag, but you can just spread or spoon for each slice.
I had a few lighted salted roasted chickpeas I crushed and garnished with, no need for garnish but was a nice added texture.