Sweet tart with christmas spices and orange :)

Sweet delight – gluten-free and lactose-free.
Sugar? the healthiest choice 🙂
When the milk fruit of the coconut palm evaporate at high temperature water, we get coconut sugar – brown sweet smelling intensely just like caramel. This sweetness is healthy, contains  vitamins B, potassium, zinc and iron.

BENEFITS

• has a low glycemic index (GI 35) – its a better choice than white sugar, for people with irregular glucose , the glycemic index is almost 65 (can be used by diabetics)
•  it is a source of inulin prebiotic supporting the intestinal microflora
• low melting temperature and high temperature of smoking – ideal for baking

Sweet tart with christmas spices and orange 🙂

Preparation: 

Preheat the oven up to 180 stopni.

Cut the pumpkin in half and remove the seeds with a spoon. Then bake it for about 30 minutes.

Doug

Place all the ingredients to a bowl and mix well.

Place baking paper into a long and wide baking tray. pour the dough on to the tray  and mash  it so that it will not to be too high, because in this cake its all about the filling 🙂 Fold the dough on the sides as much as possible.

Filling:.

Przygotowaną masę przełóż na spód ciasta i włóż do rozgrzanego piekarnika. Piecz około 1 godzinę, a po wyłączeniu pozostaw jeszcze przez około 15 minut w środku. Po wyjęciu postaw ciasto w chłodnym miejscu aby ostygło. W międzyczasie przygotuj polewę.

Peel of the baked pumpkin and place in a separate bowl or food processor. Add the remaining ingredients and blend it.
Add the prepared filling on to the dough and place in the oven. Bake for about 1 hour, once done, leave it for about 15 minutes in the oven. After taking out the cake let it set in a cool place to cool down. Meanwhile, prepare the glaze.

Glaze

Melt the dark chocolate with coconut in a  saucepan.
Pour on a cake, decorate with nuts and place for 1 hour in the refrigerator. After removing sprinkle with maca.
Recommended baking tray is  rectangular 34 cm x 24 cm or round one