Saturday, 25 February 2017


You know I like it when something is more healthy than it may seem? These pumpkin treats would be something that fits that description. It is also something you can treat your gluten free friends with.

Totally cake-y with a yummy frosting, they still are kind of breakfast worthy as well.

You know, as the main ingredients are a vegetable (pumpkin) and eggs.
The original recipe is from here, but as usual I always alter things a little bit. I am keen on trying to come up with a vegan version of these. And perhaps to try make a round using sweet potato with / instead of pumpkin.

You will need
2,5 dl mashed pumpkin (or 2 dl + half a banana)
A handful of almonds
3 tbs peanut butter
1 dl honey or maple syrup
1 teaspoon baking soda
half a teaspoon of salt
3 eggs

Lightly roast the pumpkin in the oven on 175C so it turns soft and then mash it. (As a bonus you can take out and wash and dry the seeds of the pumpkin too, then when dry roast in a pan with a bit of salt. A great snack.)

Put the almonds in a mixer and mix until smooth (or, use ready made almond flour). Add the pumpkin and the possible banana bonus, peanut butter, sweetener and the spices and blend. You can of course do this by hand if you do not have a mixer. Then add the eggs and stir. You will get a quite loose batter.

(Extra hint: If you don't want to or can use nut butters try doing this with sunflower seeds instead, about 1,5 dl. )

Pour the batter in an oiled pan or a pan with baking paper (that's what I do) and bake in 175C for 30-40 minutes until the colour is a soft brown and the middle is firm. Take out and let cool, then do the topping.

For which you need;
1dl pecan nuts
1dl hazel nuts
2-3 tbs cocoa powder
2tbs coconut oil
about 1dl maple syrup
some salt, vanilla
water if needed

Mix the nuts smooth in a mixer, then add the dry ingredients and the oil. Add the maple syrup in a thin line, check the taste to see if the sweetness is of your preference, add more if needed. If the batter is too firm you can add a bit of water to loosen it up. Put the topping on the pumpkin bars, cut into square, serve and dig in!

Store the pastries in the fridge. These will last at least 5 days and, in my opinion, taste even better after a day or two.

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