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Voting thumbnail gingerbread
Pumpkin Gingerbread with Pear Compote
Recipe by Kim S
Pump It Up
Warm, moist, and not too sweet, this gingerbread incorporates pumpkin and whole grains to make a nutritious and satisfying treat. The pear compote adds the perfect touch to this harvest-inspired dish.

Instructions:
  1. Preheat the oven to 350 degrees and grease and flour a 9” square or a 11” x 7” glass pan. In a large mixing bowl, whisk together the flour, baking soda, and spices. In another bowl combine the oil, sugar, honey, egg, pumpkin, and molasses. Add the flour mixture alternately with the buttermilk, mixing thoroughly until the batter takes on a creamy smooth texture. Pour into your prepared pan and bake for approximately 40 - 45 minutes. Start testing at 35 minutes by inserting a toothpick in the center. The toothpick should come out clean. Cool the gingerbread in the pan for 15 minutes. Serve with Pear Compote and Whipped Cream.
  2. Pear Compote: Ingredients: 3 Ripe Pears 2 Tbsp Honey 1 Tsp Ground Cinnamon ⅛ tsp Salt Peel and dice the pears into small cubes. Place in a small saucepan and add the honey, cinnamon, and salt. Heat on low to medium heat just until the juices start collecting in the bottom of the pan. Pears should be slightly translucent and soft, but not mushy. Spoon over the top of the gingerbread and top with whipped cream. Dress your dessert with a sprinkling of cinnamon.
Ingredients:
  • whole wheat flour x 2 1/2 cup
  • Baking soda x 1 teaspoon
  • Salt x 1/2 teaspoon
  • Ginger x 1 1/2 teaspoon
  • Cinnamon x 1 1/2 teaspoon
  • coconut oil x 1/2 cup
  • Sugar x 1/3 cup
  • honey x 2 tablespoon
  • Egg x 1
  • sorghum molasses x 3/4 cup
  • Buttermilk x 1 cup
  • Pumpkin Puree x 1 cup

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