This is a post I’ve wanted to write for a while now because almost two years ago, The Professor and I completed a mini-kitchen update and streamlined our pantry into one area. Before then, we had pantry items stored on shelves in our basement, on a shelf above the stairs leading to the basement, on shelves in our studio area, an extremely deep pantry, and non-functional cabinet in the kitchen and anywhere else we found empty. There are just two of us. I may need an intervention.
We installed pull-out baskets along a 10-foot wall and added white countertop the entire length of that wall – and we added open shelving above, that reaches to the ceiling. It took nearly a week to purge what was outdated, recycle what we didn’t need and repurposed what could be used elsewhere; and when it was all said and done, it felt freeing to have everything easily accessible for getting meals on the table as well as making grocery lists. And I also discovered that somehow . . . I had stockpiled 26 cans of pumpkin . . . yep, 26 cans of pumpkin. As I said, I may need an intervention.
Needless-to-say, The Professor and I had a good laugh about my ‘pumpkin hording’ and then we got creative in how to use all that pumpkin: smoothies, pies, breads and these cakelettes. Moist cake, tender crumb, these cakelettes are a perfect addition to a holiday brunch table – and the batter can also be scooped into muffin tins or cupcake liners or even baked into mini-muffins; dusted with powdered sugar, they really hit the spot with coffee – add a glaze or frosting and you have dessert. The cakelettes can be made a day ahead but dust with powdered sugar right before serving; they’ll keep well for up to 3 days and they freeze fine – but I’m guessing you won’t have any left!
We discovered Green Valley Organics almost a year ago and now we regularly stock our refrigerator with their lactose-free products: yogurt, kefir and their sour cream – it’s thick and creamy and can be used measure-for-measure anytime a recipe calls for regular sour cream. The Professor and I appreciate that it’s certified organic and contains live, active cultures which are good for the tummy – particularly important for those of us who don’t tolerate gluten. Green Valley Organics is a great brand and we’re proud to work with them – but I will also say that we’d purchase their products regardless.
I do hope you’ll make these – whether you’re gluten-free, grain-free or not – I’m going to wager a guess that you’ll love the recipe as much as we do. And for the record, there are now only 2 cans of pumpkin in the pantry!
*Disclosure: This post is sponsored by Green Valley Organics. I am being compensated to develop a recipe and share information about Green Valley Organics Lactose-Free products with you; however, all opinions are strictly my own.
GLUTEN-FREE, LACTOSE-FREE, GRAIN-FREE SOUR CREAM PUMPKIN CAKELETTES
Makes 12 Cakelettes
- 1 Cup tapioca starch
- ¾ cup almond flour
- ¼ cup coconut flour
- 1-1/2 teaspoons kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground flax seed*
- 1 cup canned pumpkin
- 12 Tablespoons butter, melted, cooled and set aside
- 1 cup sugar
- 4 eggs
- 1-1/4 cups Green Valley Organics Lactose-free Sour Cream
- 1 teaspoon almond extract
- 2 teaspoons pumpkin pie spice
- Powdered sugar for dusting
- Preheat oven to 350 degrees
- Melt butter over low heat, cool and set aside
- In a medium bowl, whisk together tapioca starch, almond flour, coconut flour, kosher salt, baking soda, baking powder and ground flax seed; set aside
- In a large bowl, whisk together the pumpkin, melted butter, sugar, eggs, sour cream, almond extract and pumpkin pie spice until well blended
- Add half of the dry mixture and whisk until nearly incorporated; add remaining dry mixture and whisk until well blended
- Spray pans well with cooking spray and fill pans ¾ way full; drop pan on the counter a couple of times to release any air pockets
- Place cakelette (mini-bundt) pan on a rimmed baking sheet and bake for 25-30 minutes or until tester comes out clean
- Cool in pans for 6 minutes, then place a cooling rack directly on top of the cakelettes and flip over, turning the cakelettes out of the pan
- Cool completely and dust with powdered sugar right before serving
- These cakelettes can be made one day ahead and will keep for about three days
*You can substitute ground chia seeds or psyllium husks as well; I have a mix of equal parts flax, chia and psyllium husks in a jar set aside for baking