Somer is another fab blogger I’ve become friends with this year. She has some pretty snazzy recipes on her blog, Vedged Out. She signed a book deal this year and I can’t wait to hold it in my hands. I’ll let you know when it’s available for pre-order, but for now you can dream about the unique recipes she’ll be making for it.
Slow Cooker Pumpkin Gingerbread
I use a loaf pan in a 6 quart slow cooker, but you can cook it directly in a 4 quart, just be mindful of the hot-spots and turn the crock periodically.
2 cups (240g) whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 tablespoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons ground flax seeds mixed with 2 tablespoons water
1 cup (250ml) pumpkin puree (canned or homemade)
1/2 cup (125ml) molasses
1/2 cup agave nectar or maple syrup
1/4 cup (62ml) olive oil
1 teaspoon vanilla
Mix dry ingredients in a large bowl. Mix the flax seed and warm water together in another bowl. Combine the rest of the wet ingredients to the flax mixture. Add the dry mixture to the wet and stir with wooden spoon until it is just combined. Add to an oiled loaf pan that fits in your slow cooker, or directly to your pre-oiled crock. Cook on high, with the lid vented by placing a wooden spoon across the crock, under the lid.
Cook until a knife comes out almost clean (About 1 1/2 to 2 1/2 hours cooked in crock, 3 to 3 1/2 hours cooked in loaf pan). Remember if you cook it as a loaf, it will continue to cook a little more after you remove it from the slow cooker.
Yields: About 8 servings
Total Prep Time: 15 minutes
Total Cooking Time: 1 1/2 to 2 1/2 hours cooked in crock, 3 to 3 1/2 hours cooked in loaf pan