Today I felt like cake. And I won’t feel guilty for it either. There is always a way to make what is traditionally a naughty food into something virtuous. This recipe is gooey and unctuous and of course, made from whole foods. The pumpkin is the secret weapon. But pls do puree until there are no lumps. Baking the pumpkin will provide a sweeter end result as you are condensing the natural sugars, but steaming is perfect also.
Here is my pumpkin chocolate love cake for two recipe:
Ingredients
3/4 cup wholemeal spelt flour or almond flour
1/2 tsp baking powder
1 cup cooked and pureed pumpkin
3 tablespoons of maple syrup
1 tablespoon melted coconut oil
1 tablespoon unsweetened cocoa powder
1 tablespoon ground flaxseed
1 shot of espresso
Pinch salt
Handful of raspberries
Nut butter
Method
Preheat over to 180 deg. Mix all ingredients well, then add to two x 1 cup oven proof dish. Bake for about 10 - 12 mins. Check at 10 mins, it should still be gooey in the middle.
Top with raspberries and nut butter.
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