Amazing pumpkin cake
Have you noticed a billion pumpkins appear around the place even though we are in spring? It must be Halloween time! Ok, so it is a massively commercial affair, but there are 3 reasons I love Halloween:
1) the kids costumes are super cute
2) it’s a great excuse for some spooky craft and decorating
3) it’s a good reason to bake some yummy treats that are nutrient dense and sugar free (of course), so that the crappy trick-or-treat lollies can be used for pretend play only (that’s the rule in our house).
This delicious pumpkin cake recipe was adapted from www.healthygreenkitchen.com and is a great healthy Halloween option: gluten/grain free, egg and dairy free and minimally sweetened with dates. In fact, it can be a dessert or an afternoon snack as it is deliciously filling, moist and just so yummy.
Works equally well with sweet potato for when it’s not Halloween!
-3 cups of almond meal or other nut meal (activated is best)
-2 tbsp ground cinnamon
-1/2 tsp fine sea salt
-3 tbsp. coconut or rapadura sugar (optional, I didn’t use)
-1 small cup well steamed pumpkin (needs to be very soft/mushy)
-1/4 cup coconut oil, melted
-10 chopped pitted dates or 1/4 cup sultanas
-Preheat oven to 185 C
-Mix all ingredients in a bowl
-Form a dough with clean hands (1 big ball), turn it out onto a baking sheet lined with baking paper. Flatten the dough into a thick circle. Cut the dough into triangle-shaped pieces (like a cake).
-Use a knife to separate the pieces away from each other. Bake until golden brown, 15-20mins. If no time, just place the dough into baking paper lined loaf pan and bake like a loaf.
Cool and enjoy!!
What is your favourite nutrient dense Halloween recipe?