This recipe provides a healthy twist to preparing traditional grain flour dough. Sour dough uses the process of natural fermentation that significantly breaks down the indigestible gluten in the wheat flour,
making it easier for digestion and much healthier for our GI tract. In addition to this, pumpkin provides a healthy, low calorie sweat treat ideal for autumn and winter period. The use of nuts and dry fruits complements this recipe with a load of minerals and added flavor for an irresistible yet healthy dessert.
The sour dough starter is simply made by combining of 1 cup of milk, 1 cup of plain flour (any grain flour will do) and 2 Tsp of honey. This is all combined well in a bowl, covered loosely and left in a room temperature for 24 to 48 hours. The dough forms bubbles and develops a strong sour smell as a result of the ongoing fermentation process. After two days, add 1 more cup of milk, 1 cup of flour and 1-2 Tsp of honey and leave it for another 24 hours to ferment.
Ingredients for the cake:
- sour dough;
- 3 cups of grated pumpkin or butter nut squash;
- 2cups of coconut flakes;
- 2 cups of greeted whole nuts (or a mix of nuts)
- 2 eggs;
- 3-4 Tsb honey;
- 200-300 gr mixed dried fruits (dates, dry apricot, cranberry and raisins is a good combination, but use fruits of your choice);
- 125 g of melted butter
- 1Ysb vanilla extract (or seeds of 1 vanilla pod)
- 1 Tsb canella;
Ingredients for the glaze:
- 100-150 gr dark chocolate (at list 70% cacao parts)
- 1 Tsp butter
- 100 ml milk
Put the sourdough with the rest of dry and wet ingredients in a large bowl and mix all until well combined. Put the mixture in a deeper baking tray (over a baking paper). Bake in a preheated oven at a 180 °C for 1 hour to 1 hour and 20 minutes. When you pick the baking tray, consider that as the dough does not contain baking powder it will not rise. Cool down the cake and glaze it with some melted dark chocolate (melted over a steam, combined with butter and milk) on top for more decadent experience and richer flavor.