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Pumpkin Pineapple Bundt Cake – Gluten Free, With Benefits

Pumpkin Pineapple Bundt Cake – Gluten Free, With Benefits

I’d like to show you a picture of this cake, but it was eaten before I could get that. I’ll have to be quicker next time. It went fast, with two teens in the house. It’s gluten free, and even with the benefit of reduced sugar, it vanished: Coconut sugar has a lower glycemic index than white sugar, but works well here with the natural sweet of the pumpkin and pineapple. Pecans and walnuts work well too, but those are allergenic in my house. Organic raw nuts in the filling are a healthful addition for minerals and clean fats. You can add a glaze or icing once this is out of the oven, but we deferred that and everyone thought it was plenty sweet.

Pumpkin Pineapple Bundt Cake - Gluten Free, With Benefits
Print Recipe
Servings Prep Time
8 small servings 15 minutes
Cook Time Passive Time
45 minutes 45 minutes
Servings Prep Time
8 small servings 15 minutes
Cook Time Passive Time
45 minutes 45 minutes
Pumpkin Pineapple Bundt Cake - Gluten Free, With Benefits
Print Recipe
Servings Prep Time
8 small servings 15 minutes
Cook Time Passive Time
45 minutes 45 minutes
Servings Prep Time
8 small servings 15 minutes
Cook Time Passive Time
45 minutes 45 minutes
Ingredients
Cake Batter
Filling
Servings: small servings
Instructions
  1. Preheat oven to 350. Lightly grease a nine inch bundt pan.
  2. Mix together all ingredients for the filling and set aside.
  3. To prepare the batter, cream butter with sugar until pale and fluffy. Add egg, beat until smooth, then add vanilla. Stir in gluten free baking mix (Bob's Red Mill or Pamela's Baking & Pancake Mix work well), then add canned pumpkin and mix til incorporated.
  4. Spoon half the batter into the greased Bundt pan. Then spread the filling mixture evenly over the batter. Then, add the remaining batter to cover the filling. Use a knife to make an up and down zig zag pattern into the cake batter. Don't smooth out the batter.
  5. Bake for 45-50 minutes. When cool enough, flip pan upside down onto a cake plate and enjoy with or without a glaze.
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Kale Slaw with Honey Lime Dressing

Kale Slaw with Honey Lime Dressing

With all the heavy food we love to eat at this time of year, not to mention sweets and homemade eggnog, I was craving a light but satisfying raw greens combo. This slaw is perfect – lighter than summertime slaw with raw cabbage or broccoli, but hearty with its creamy dressing, seeds, and dates. Also a colorful accompaniment for a holiday meal spread of roasts, fish, or chowders.

Kale Slaw with Honey Lime Dressing
Print Recipe
With all the heavy food we love to eat at this time of year, not to mention sweets and homemade eggnog, I was craving a light but satisfying raw greens combo. This slaw is perfect - lighter than summertime slaw with raw cabbage or broccoli, but hearty with its creamy dressing, seeds, and dates. Also a colorful accompaniment for a holiday meal spread of roasts, fish, or chowders.
Servings Prep Time
6 people 15 minutes
Servings Prep Time
6 people 15 minutes
Kale Slaw with Honey Lime Dressing
Print Recipe
With all the heavy food we love to eat at this time of year, not to mention sweets and homemade eggnog, I was craving a light but satisfying raw greens combo. This slaw is perfect - lighter than summertime slaw with raw cabbage or broccoli, but hearty with its creamy dressing, seeds, and dates. Also a colorful accompaniment for a holiday meal spread of roasts, fish, or chowders.
Servings Prep Time
6 people 15 minutes
Servings Prep Time
6 people 15 minutes
Ingredients
  • 1 small-medium bunch kale any type chopped into small pieces
  • 1 small head lettuce butter lettuce, red lettuce, or green lettuce, chopped into small pieces or shredded
  • 1-2 scallions minced
  • 1/4 cup cilantro rinsed and minced
  • 1 carrot grated finely
  • 1/4 cup dates minced
  • 1 stalk celery thinley sliced
  • 1/3 cup raw sunflower seeds
Dressing
Servings: people
Instructions
  1. Wash, rinse, spin dry, and chop the greens, scallions, and cilantro. Toss together in a large serving bowl. Grate in the carrot, and add the minced celery, dates, and sunflower seeds Toss again.
  2. You will need an immersion blender or small food processor to make this dressing easily. Otherwise, use a rubber or wire whisk or electric beaters with whisk attachments. Start with the egg, lime juice, and mustard and process or blend for 15 seconds. Next, add the oils (slowly while blending is ideal) and continue to process until it thickens into a mayonnaise-like texture. Add the honey and salt and finish blending. Adjust lime juice, honey or salt to your taste, blending thoroughly to creamy texture, then fold in the lime zest if you have it.
  3. Pour dressing generously over the greens and toss all together into an evenly dressed slaw. Enjoy!
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