Good morning!
Today I’ll confess to you. I think I have a secret profession:  Cooking homemade recipes.

I love to cook! Probably because it is another way to express my creativity excess. I love experimenting with ingredients, decorations … Cooking runs in the family. My maternal grandmother was a cook, home cooking, and I remember going to see her at work and always gave me a taste of what she was cooking. My favorite dish? Chorizo ​​stew with homemade bread. Yes, I know what you’re thinking … and no, I’m not a girl fancy! Hahaha
After countless tests, six years ago, the doctor told me that I was celiac. This news outside depressed me because I must to say goodbye to desserts, bread, and twisted roll of kings … makes me the happiest girl in the world! Finally knew what was hurting me, and what happened to me. When removing gluten from my diet I change my life and the mood.
And my family will also change the way they cook. And my mother and my grandmother began investigating recipes (especially dessert) without gluten for meetings or celebrations Idid not feel “weirdo” (that’s how my brother call me! Jejej).
The first cake that made my mother and my grandmother was a pumpkin cake. That year I had planted pumpkins in my garden and there was an overproduction (other profession: gardener) and we did not know which way to put the pumpkin!
I think this year I ate pumpkin every possible way and some more. Well today I want to share with you this recipe. It is not time to pumpkins. But I joined an emotional bond with the recipe and wanted to be the first recipe to share with you. It was my first gluten-free cake and eat.
You will see that put a brand flour gluten free, obviously this can be substituted for wheat flour, if you are not celiac. Although I must say that the taste of the cake does not change and is very very good! And it be told my brother that always end up eating my dishes celiac and I think I even got a little jealous! jejej.
#INPERFECTUSFOOD: PUMPKIN CAKE HOME #GLUTENFREE
300g pumpkin (roasted).
300 gr sugar.
Schar Mix flour 250 gr.
3 eggs.
Sunflower oil 200 gr.
2 Envelopes of carbonating (2 white and 2 blue).
Icing sugar (for finishing).
Canela (for finishing)
Nuts (finish).
Preparation:
Put the pumpkin that we have previously roasted in a bowl and grind in a blender. After half the sugar (150g) is added and gradually add the egg yolks one by one to their effective integration into the dough. This point is very important whisk the eggs with the sugar (trick grandma) .When this a homogeneous mass sunflower oil is incorporated and beat well until it returns to be a uniform mass.
In a bowl besides the flour sifted with leavening envelopes. This to the above mixture. Now put the egg whites in a bowl and assemble with the remaining sugar until stiff, glossy peaks are formed. We incorporate some of this meringue remaining batter to lighten it, because it will have been a little thick. The rest of the meringue is introduced with stirring motion so that the dough is not down.
We covered a mold with baking paper and put the mase on it. Sprinkle the dough with sugar and cinnamon and add the walnuts. Bake the dough at 130 about 40 minutes.
And that’s it! Now you have your cake and homemade pumpkin crafts. At the end you can add the icing sugar to decorate. My #inperfectustips my master touch, is added above artisanal and organic raspberry jam. I leave photos of how the cake is and you can see the beauty in “inperfectus” things 😉
And as the final ingredient, share it with a good talk, for a coffee with friends … Enjoy it in the company of your loved ones!
I hope you like it.
Thank you!

#inperfectusfood pumpkin pie

Buenos días!

Hoy me voy a confesar con vosotros. Creo que tengo una profesión secreta: cocinera. Sobretodo de recetas caseras.

Me encanta cocinar! Seguramente porque es otra manera de expresar mi exceso de creatividad. Me encanta experimentar con ingredientes, decoraciones… Cocinar me viene de familia. Mi abuela materna era cocinera, de cocina casera, y me acuerdo de ir a verla al trabajo y siempre me daba a probar de lo que estaba cocinando. ¿Mi plato favorito? Chorizo casero cocido con pan hecho en casa. Si, se lo que estáis pensando… y no, no soy una chica de lujos! Jajajaaja

Hace 6 años, después de innumerables pruebas, me dijeron que era celiaca. Esta noticia fuera de deprimirme porque decía adiós a los postres, pan, y roscón de reyes… Me hizo la chica más feliz del mundo! Por fin sabia lo que me estaba haciendo daño, y lo que me pasaba. Cuando quite el gluten de mi alimentación me cambio la vida y sobretodo el carácter.

Y a mi familia también le cambio la forma de cocinar. Y mi madre y mi abuela empezaron a investigar recetas (sobretodo de postres) sin gluten para que en las reuniones o celebraciones no me sintiera “rarita” (así es como me llama mi hermano! Jejej).

El primer bizcocho que me hicieron mi madre y mi abuela fue un bizcocho de calabaza. Yo ese año había plantado calabazas en mi huerto y hubo una sobreproducción (otra profesión: hortelana!) y ya no sabíamos de que forma poner la calabaza!

Creo que ese año comí calabaza de todas las formas posibles y alguna más. Pues bien hoy quiero compartir con vosotros esta receta. Se que no es época de calabazas. Pero me une un lazo emocional con la receta y quería que fuera la primera receta que comparta con vosotros. Fue mi primer bizcocho sin gluten y que después de comerlo no estuve tres días enferma.

Veréis que en harina pongo una marca sin gluten, obviamente esto se puede sustituir por harina de trigo, si no sois celiacos. Aunque he de deciros que el sabor del bizcocho no cambia y esta muy muy bueno! Y sino que se lo digan a mi hermano que siempre se acaba comiendo mis platos de celiaca y creo que hasta me tiene un poquito de envidia! jejej.

#INPERFECTUSFOOD: BIZCOCHO DE CALABAZA CASERO #GLUTENFREE

  • 300 gr calabaza (asada).
  • 300 gr azúcar.
  • 250 gr harina Schar Mix.
  • 3 huevos.
  • 200 gr aceite girasol.
  • 2 Sobres de gasificantes ( 2 blancos y 2 azules).
  • Azúcar glas ( para acabado final).
  • Canela ( para acabado final)
  • Nueces ( acabado final).

Preparación:

Ponemos la calabaza que hemos asado previamente en un cuenco y la trituramos con la batidora. Después se añade la mitad del azúcar (150gr) y se van añadiendo las yemas de los huevos una a una para que se integren bien en la masa. En este punto es muy importante batir bien los huevos con el azúcar (truco de la abuela).Cuando este una masa homogénea se incorpora el aceite de girasol y se bate bien hasta que vuelve a quedar una masa uniforme.

En un cuenco a parte se tamiza el harina junto con los sobres de gasificante. Se añade esto a la mezcla anterior. Ahora ponemos las claras de los huevos en un cuenco y las montamos con el resto del azúcar hasta que se forme un merengue firme. Incorporamos un poco de este merengue al resto de la masa para aligerarla, porque habrá quedado un poco espesa. El resto del merengue se introduce con movimientos envolventes para que no se baje la masa.

Forramos un molde con papel de horno y ponemos la mase en él. Espolvoreamos la masa con azúcar y canela y añadimos las nueces. Horneamos las masa a 130º unos 40 minutos.

Y ya esta! Ya tenéis vuestro bizcocho de calabaza casero y con productos artesanales. Al final podéis añadir el azúcar glas para decorar. Mi #inperfectustips mi toque maestro es añadir por encima mermelada artesanal y ecológica de frambuesa. Os dejo fotos de cómo queda el bizcocho y veréis que tiene esa belleza en las cosas “inperfectus”

Y como ingrediente final, compartirlo con una buena charla, para un café con las amigas…Qué lo disfrutéis en compañía de vuestros seres queridos!

Espero que os guste.

Gracias!

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#inperfectusfood pumpkin pie

#inperfectusfood pumpkin pie

 

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#inperfectusfood pumpkin pie

#inperfectusfood pumpkin pie

 

Categories: #Inperfect.usFood

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17 Comments on "#INPERFECTUSFOOD: PUMPKIN CAKE HOME #GLUTENFREE"

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