I was thinking today that I didn’t know how to cook anything until I was 30. Then circumstances forced me to learn. I had just learned to make the classic wheat flour pies and doughnuts and had to give them up and start from scratch with gluten and dairy free cooking. It’s like my creativity is stimulated more by this way of cooking. I invent, innovate, adapt classic recipes with great ease. If at the beginning I was screwing up, now I rarely have failures. Yeap, I’m bragging.
Ingredients
- 800 grams of apples and pumpkin
- 4 eggs
- 2 tablespoons of coconut butter (about 40 grams)
- 8 spoons of sugar
- A teaspoon of cinnamon
- Other spices, according to preference (I added a pinch of nutmeg)
- A pinch of salt
Method of preparation
I had leftover pumpkin, apple, and tempered sugar mixture from the mini pies, so I blended it a little more to make it smoother. I also left the fruit juice in, because I wanted it to turn out like a syrupy cake, and I didn’t regret it, it turned out very tasty, even if it didn’t rise much. Separately, I beat the whole eggs with salt and coconut butter, added the fruit paste, put it into the pan lined with baking paper (if you don’t use baking paper, it will stick to the pan otherwise, no matter how non-stick it is) and put in the oven heated to 180 degrees Celsius for an hour. As I said, it remained juicy and the flavors seem to feel better when it’s cold, although it’s not to be rejected when it’s warm either.