I’m always experimenting with gluten-free, grain-free, Nourishing Traditions-inspired baking recipes using seasonal ingredients. Lately the ingredient of choice has been pecans. Despite the pecan shortage in Texas, our area received just enough rain for a good pecan harvest and there have been a few weeks now of nice fat pecans at the farmer’s market for about $7 a pound. I’m hoping to stock up with several pounds this weekend.
Many grain-free recipes call for almond meal, which is expensive and no almonds grow anywhere near here that I know of. Well a nut is basically a nut, so why not substitute? South Georgia Pecan Company located in Valdosta, Georgia makes fine pecan meal, ground about the same fineness as almond meal. So far the only place in Gainesville that sells it is Publix, but you can always make your own pecan meal by carefully grinding frozen pecans until finely ground, stopping before they turn into butter.
Tonight’s experiment was advertised as gingerbread, but a cake containing no molasses cannot rightfully be called gingerbread, and I fiddled with the original recipe anyway, so I’m changing the name to something closer to what I actually ended up with. You can substitute any liquid sugar for the honey: try sorghum molasses, cane syrup, maple syrup, agave nectar, or any combination thereof. The nuts can be substituted too. If walnuts grow near you, try walnuts. If you’re up North, try hazelnuts.
Pecan Spice Cake
inspired by Anja’s Food for Thought’s Gingerbread Bundt Cake
1/2 cup coconut flour
1/2 cup pecan meal
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/4 teaspoon ground allspice
1/2 cup honey
1/3 c butter, melted
3/4 c coconut milk
1 tsp frangelico or any liqueur
Heat the oven to 350. Butter a 9×9 cake pan. Whisk the wet ingredients together in one bowl until combined. Then in a separate bowl combine all of the dry ingredients. Coconut flour tends to clump up, so keep stirring until the mixture is completely combined. Then stir the wet ingredients into the dry until smooth and no lumps. Pour the batter into the pan and bake just until the edges are lightly browned and a skewer comes out dry, about 45 minutes.