Kate Jay is a displaced Brit who left London for Vancouver, BC, a couple of years ago with her husband, two children and two cats. The whole family (but not the cats!) were already following the GAPS diet to address their digestive issues when Kate noticed swelling on both her thumb and wrist joints. She had blood tests and x-rays for Rheumatoid Arthritis (something her paternal grandmother had severely) but was told she was fine and just had repetitive strain injury. Not content with that, she started to research inflammation and came across the Autoimmune Protocol. Already diagnosed with hypothyroidism, she realised there was a connection between the two and that she likely had an autoimmune condition, something no doctor had ever mentioned before. The following day, the family embarked upon the Autoimmune Protocol, keeping the GAPS low starch principles, and within a couple of months, her brain fog had lifted and swelling started to come down. Now she is intent on healing her damaged thyroid as much as possible, and giving her children the strongest foundation possible for a life without inflammation themselves. Kate started her blog, Healing Family Eats, as motivation for making the restricted diet as exciting as possible for her two children, who felt they were missing out on all the junk being eaten by their friends at school. They are her biggest food critics! Find Kate at her blog, Facebook, Pinterest, Twitter and Instagram
I’ve decided I really love making cakes. More than eating them I guess but unfortunately I’m developing the taste for that too. After the success of my Banana Cinnamon Teacake and Sticky Ginger Pudding, I wanted to tone the sweetness down because I am following an autoimmune protocol after all. But with a family not keen to live without treats, I needed to come up with another solution.
I was eating Angie Alt’s delicious Shallot and Rosemary Roasted Butternut Squash recipe (from her book The Alternative Autoimmune Cookbook) when I wondered how fab it would be to make into a cake – without the shallots though 😉 . So here’s my antidote; using lard to incorporate my current favourite fat and disposing of fruit in favour of the squash means I’m not going to feel guilty about having the maple syrup/honey as an occasional treat.
This cake is moist, full of flavour and would be equally delicious eaten with a cup of tea or as a pudding accompanied by whipped coconut cream or ice cream but it is very definitely better the day after baking. Another great thing about it is you can make it around your schedule and when you have the oven on. I roast my squash a day or two beforehand, alongside whatever else is in the oven at the time, I purée it straight away and once cooled it goes into the fridge until I’m ready to bake my cake. The purée will easily keep for 2-3 days in a covered container.
- Serves 12
- Prep time: 30 mins
- Cook time: 1 hr 45 mins
- 1 tbsp lard
- 1 lb 12 oz butternut squash, peeled and cubed (this will then give you 1 lb, 8oz)
- 2 tbsp finely chopped fresh rosemary
- Preheat oven to 400F.
- Heat the 1 tbsp of lard in a large baking tray. Add the squash and rosemary, mix well so that the squash pieces are well coated, then place into the oven for 30 minutes, turning mid way. Make sure the squash doesn’t burn or your cake may have a bitter taste. Remove the squash, scraping up all the rosemary, and put into a food processor with the ’S’ blade. Purée until smooth, then remove onto a large plate to cool down completely. This can be done up to 3 days in advance and refrigerated in a covered container, until you’re ready to make your cake.
- 1/2 cup lard
- 1/2 tsp salt
- 1/4 cup grade B maple syrup
- 1/4 cup honey
- 1 cup coconut flour
- 1+1/2 tsp baking soda
- 3 gelatin eggs
Ingredients (gelatin eggs):
- Place a baking tray into the oven and preheat to 350F. Line the base and sides of an 8 x 2 inch round cake tin with parchment paper.
- Put the squash purée, salt, lard, maple syrup and honey into a bowl and, using a stand or handheld mixer, combine thoroughly. The mixture will probably look a bit ‘splitty’ at this point but don’t worry, this is fine! Sift in the coconut flour and baking soda and mix again until combined.
- Now make the gelatin eggs. Put the gelatin, lemon juice and tepid water into a small bowl and mix throughly. Now add the boiled water and whisk quickly until the gelatin has melted and the mixture looks frothy. With the motor running, pour the gelatin eggs into the bowl and whizz again for a few seconds to fully incorporate the ‘eggs’.
- Spoon the mixture into the prepared tin, level the surface and place onto the hot baking tray. Cook for about 1hr + 10-15 minutes until browned and fairly firm to the touch in the centre (it will firm more on cooling). Allow to cool completely in the tin.
- For best results, the cake should be put in an air tight container overnight to firm completely. If you cut into it too soon, it may crumble.