slow cooker gingerbread pudding cake
Author: 
Recipe type: dessert
Serves: 10
 
Ingredients
  • 1/2 cup ghee
  • 1/3 cup maple sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla
  • 3/4 cup blackstrap molasses
  • 1 1/2 cups water
  • 1 1/2 cups almond flour
  • 1/2 cup unmodified potato starch
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/4 to 1/2 teaspoon sea salt, to taste
  • 1/2 cup chopped pecans
Instructions
  1. Using a mixer, cream together ghee and maple sugar.
  2. Add eggs and vanilla to the mixer, and mix together with creamed ghee and maple sugar.
  3. In a small bowl, whisk together molasses and water. Set aside.
  4. In a small bowl, combine almond flour, potato starch, baking soda, cinnamon, ginger, nutmeg, allspice, and salt.
  5. Turn on the mixer, and alternate adding the wet ingredients and the dry ingredients.
  6. Mix together until both wet and dry ingredients are fully incorporated.
  7. Grease the slow cooker with coconut oil, and pour the gingerbread pudding cake batter into the slow cooker.
  8. Set the temperature to low, and sprinkle chopped pecans on the top before covering.
  9. Cook for 2 to 2 1/2 hours.
  10. Let cool for 15 minutes before serving.
Recipe by The Naked Avocado at http://www.nakedavocado.com/2013/12/slow-cooker-gingerbread-pudding-cake/