Paleo Honey Cakes

honey cakes

These lovely honey cakes are a big hit with my tribe, they’re sweet but oh so good for you.

INDREDIENTS

  • 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

METHOD

  • 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.

Enjoy

x x x

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2 thoughts on “Paleo Honey Cakes

  1. Pingback: Paleo Honey Cakes | wholefoodlife14

  2. Wow this looks so good! It is hard to find tasty Paleo desserts; they are usually either a hit or a miss, and I’m so glad this is a hit with your family! I will be sure to try this soon! Thanks for sharing!

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