These lovely honey cakes are a big hit with my tribe, they’re sweet but oh so good for you.
- 2 cups of cooked pumpkin (I cut a pumpkin in half, scoop out the seeds and place face down in a roasting dish half filled with water. I cook the pumpkin until soft…around 45mins at 150 degrees celsius.)
- 1 cup of almond butter or other nut/seed butter ( I use 2 cups of almonds that have been soaked for at least six hours, dehydrated and then blended to make almond butter, this is because I always like to eat activated nuts…however the recipe works just as well with store bought nut butter)
- 5 organic eggs (If you have an egg allergy you could try this with a chia egg. One chia egg = 1 tablespoon off chia seeds and 3 tablespoons of water, mix well and allow to gel for about 1 hour)
- 1/4 cup of coconut oil or ghee ( I prefer ghee for the lovely flavour)
- 1 tablespoon of raw honey
- Add pumpkin, nut butter, eggs, ghee and honey together in a bowl
- Use mixer to blend all ingredients together
- Pour or spoon mixture into muffin tray lined with baking cups
- Cook at 180 for approx 20mins or until knife comes out clean
These little honey cakes are a lovely grain free recipe that you and your kids will love. They are gentle and nourishing on the tummy and provide a lovely sweet flavour without spiking blood sugar levels.
They taste lovely with or without honey so if your trying to go fructose free add 1/2 a teaspoon of salt and some cinnamon instead.
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