Menu

Pumpkin Spice Cake with Gingersnap Crust

8 Servings Recipe By

Ingredients

  • 1 1/2 cups pit Dates
  • 3/4 cups Arrowroot #1
  • 1/4 teaspoons Sea Salt #1
  • 2 tablespoons Maple Syrup #1
  • 2 tablespoons Lard #1
  • 1 1/2 teaspoons peel and mince Ginger, Fresh
  • 3 cups Pumpkin, Canned
  • 1/2 cups Maple Syrup #2
  • 1/4 cups Lard #2
  • 2 1/2 tablespoons Gelatin, Unflavored
  • 1 1/2 tablespoons Cinnamon
  • 1/4 teaspoons Cloves, Ground
  • 1/4 teaspoons Sea Salt #2

Serving Day Ingredients

  • 1/3 cups Arrowroot #2
  • 2 1/2 tablespoons Lard #3
  • 2 tablespoons Honey

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 4"x2" piece
  • 352 Calories
  • 12g Total Fat
  • 5g Sat Fat
  • 0g Trans Fat
  • 11mg Cholesterol
  • 124mg Sodium
  • 62g Total Carb
  • 3g Fiber
  • 40g Total Sugars (Includes 19g Added Sugars)
  • 1g Protein
  • 11 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit AutoImmune Paleo for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a bowl, place dates and cover with water. Let soak for 5 minutes.
  2. Drain dates, and place into food processor.
  3. Add in arrowroot powder #1, sea salt #1, maple syrup #1, lard #1 and ginger.
  4. Process for a minute, until a sticky mixture forms.
  5. Transfer mixture to the bottom of a greased baking pans. Spread evenly.
  6. Bake at 325 degrees for 18-20 minutes.
  7. Into a saucepan, combine pumpkin, maple syrup #2, lard #2, gelatin, cinnamon, cloves and salt #2.
  8. Heat over medium low and cook for 5-10 minutes.
  9. Pour over crust in pan.
  10. Cover, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. In a bowl, combine arrowroot powder #2, lard #3 and honey.
  3. Frost thawed cake with frosting.

© 2024