31 for 21: Pumpkin Buckle

Another great pumpkin recipe . . . this was a big hit! I made it yesterday for the first time and it's all gone now! Quick, interesting and very good.

First, some oil is poured in the pan, a thin cake-like batter is poured over that and then a pumpkin filling over that (that actually goes underneath the first batter). Sprinkle some cinnamon and sugar over those layers, and bake up some great reviews!!

Pumpkin Buckle (Gluten-free, Cow Dairy-free, Corn-free)
Adapted from Country Woman

1/2 cup oil
1 cup rice flour
1 cup sugar
2 teaspoons baking soda
2 teaspoons cream of tartar
1 cup goat milk*

3 cups pumpkin, cooked and pureed
1 cup goat milk
2 eggs
1 1/2 cups sugar
1 tablespoon rice flour
1 teaspoon ground cinnamon
1/2 teaspoon ginger
1/2 teaspoon cinnamon

sugar and cinnamon

1. Pour oil into a 9 x 13 inch baking dish; set aside. In a large bowl, combine the flour, sugar, soda and cream of tartar. Stir in milk until smooth. Pour into the prepared pan (over the oil). (It will look like it is not going to turn out).

2. In a large bowl, beat the pumpkin, milk and eggs (a whisk works good). Add the remaining filling ingredients and beat well. Pour over the other mixture in the pan (mine disappeared under the other mixture). Sprinkle with sugar and cinnamon.

3. Bake at 350F for 55-60 minutes or until a knife inserted near the center comes out clean and the top is golden brown.

Even the dog wanted some . . . 

~ Hanunyah

This post is featured on Gluten-free Wednesdays.

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