I am always looking for creative ways to include more vegetables in our diet. I’m not saying these are healthy just because they include a veggie (they are still a treat for us because of the sweetener), however they certainly can count as one serving towards our five plus a day in my book 😉🍏🌽🍓.
These delicious little pumpkin and walnut cakes are simple to make and keep or freeze well if your family does not devour them while they are fresh and warm out of the oven!
Gluten, dairy, refined sugar free, paleo.
2 cups almond meal
2 cups of tightly packed grated pumpkin
1 cup walnuts (or pecans!)
1/3 cup sweetener such as coconut sugar, honey, pure maple syrup or brown rice syrup / 3 tsp organic stevia
2 tsp cinnamon
2 tsp baking soda
2 Tbs apple cider vinegar
2 Tbs almond butter
2 tsp vanilla
A pinch of nutmeg
A pinch of mineral salt
Preheat oven to 180 degrees.
1. Dissolve baking soda in apple cider vinegar.
2. Whisk eggs, then stir through remaining ingredients, including baking soda mixture.
2. Spoon into muffin tins and bake for around 18 minutes. Top with nuts, coconut or pumpkin seeds before baking if you wish.
Optional – ice with Aunty Lonnie’s beautiful cashew cream icing (from our little bare carrot cakes), whipped coconut cream or other paleo icing.