Slow cooker sweet potato gingerbread Recipe Gluten-free, dairy-free (casein-free) and vegetarian.

PORTIONS: 10


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ORGANIC INGREDIENTS

  • 190 g (1 1/3 cups) all-purpose flour "La Merveilleuse"
  • 5 ml (1 tsp) baking powder
  • 2,5 ml (1/2 tsp) baking soda
  • 7,5 ml (1 1/2 tsp) ground cinnamon
  • 2,5 ml (1/2 tsp) ground ginger
  • 1 ml (1/4 tsp) ground nutmeg
  • 0,5 ml (1/8 tsp) ground cloves
  • 1 ml (1/4 tsp) salt
  • 250 g (1 cup) sweet potato puree
  • 175 g (1/2 cup) honey
  • 105 g (1/2 cup) light olive oil
  • 2 large eggs (110 g)
  • 5 ml (1 tsp) vanilla extract
  • 55 g (1/3 cup) pumpkin seeds

PREPARATION

  1. Line the bowl of your slow cooker, bottom and sides, with parchment paper.
  2. In a small bowl, combine the flour, baking powder, baking soda, spices, and salt. Set aside.
  3. In a large bowl, whip together the sweet potato puree, honey, olive oil, eggs, and vanilla until foamy.
  4. Add the dry ingredients to the liquids and beat until batter is thickened (about 1 minute).
  5. Add the pumpkin seeds and mix well.
  6. Spread the batter evenly in the lined pan.
  7. Cover the slow cooker pan with a clean cloth folded in half, with the lid place on top.
  8. Cook on low for 1 hour 45 minutes or until an inserted toothpick comes out clean. Cooking time may vary from one slow cooker to another.
Slow cooker sweet potato gingerbread Recipe Gluten-free, Dairy-free, Organic from Cuisine l’Angélique.

Let the slow cooker infuse your kitchen with spicy aromas while the sweetness of the sweet potato transforms every bite of this cake into pure comfort.