Pastel de azúcar, especias y salado
Category
Baking Spirits Bright
Cuisine
West Indies
Servings
12
Prep Time
20 minutes
Cook Time
1 hour 15 minutes
This recipe has been adapted from the traditional west indies cassava pone to make it easier to enjoy anytime. It is Gluten Free, Vegan and Allergen Friendly. The texture is dense and gelatinous and the flavor is sweet and warming.
Author:Irieveda
Ingredients
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3 cups Cassava Flour
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1 cup Shredded Unsweetened Coconut
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1 tablespoon IrieVeda Happy Harvest
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1 cup Brown Sugar
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1 cup Pumpkin Puree
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7 tablespoons Melted Butter
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5 cups Coconut Milk
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1 teaspoon Pure Vanilla
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1 teaspoon Rosewater
Directions
Preheat oven to 325F. Grease baking dish (9.5 in pie dish) and set aside.
In a mixing bowl combine all dry ingredients and mix to eliminate any clumps.
Combine remaining wet ingredients and mix to combine.
Pour mixture into greased dish. Bake on center rack for 1 hour 15 minutes.
Product will be firm to touch and brown on top when completely baked. Let cool for at least 30 minutes. Slice and enjoy!
Recipe Note
Store covered in refrigerator.
-Cinnamon Alba has anti-microbrial properties that help with reducing gas. It also helps in regulating blood sugar levels by metabolising fats and sugars.
-Ginger stokes the digestive fire(agni) which aids sluggish digestion concerns.
-Nutmeg as a warming spice it is used to stimulate appetite and digestion.
-Cloves are known to enhance circulatio, digestion and help with gas/bloating.
-Mesquite is an antioxidant rich sweet pod that is a super food. It is a natural sweetner and a great source of calcium, magnesium, potassium, zinc and iron.