Pumpkin Cake (Trista)
1 green plantain
One 15-oz. can pure pumpkin (NOT pumpkin pie
filling!)
1 cup Splenda No Calorie Sweetener (granulated)
(DO NOT USE SPLENDA FOR BAKING)
1/4 cup Walden Farms pancake syrup
2t. pumpkin pie spice
1/2 tsp. cinnamon
1/8 tsp. salt
Directions:
Boil pot of water, add some salt
Cut off ends of plantain
Cut in half
Make one cut along the skin
"Pry" skin off using a butter knife
Cut into chunks
Boil until soft (usually about 45 minutes)
When a fork goes through them, they are soft
Preheat oven to 450 degrees.
Put Plantains in food
processor to make crumbs
Spray an oven-safe 9-inch
cake can or cup cake tray lightly with nonstick spray.
In a large mixing bowl, combine all ingredients. Mix well (I use an electric
beater.)
Bake cake in the oven for 45 minutes to an hour, should be slightly browned on
top.
Allow to cool slightly so you are not putting a steaming hot pan in the
refrigerator.
Refrigerate for several hours (overnight is
best). Keep refrigerated until ready to serve.
Makes 8 servings, Each
serving would be about 5 oz of veggies (Pumpkin is definitely a little under
4oz, weight of plantain would vary.)
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