I picked up a whole butternut pumpkin for 29cents a week ago and finally got a chance this weekend to make something yummy with it. I made a Roasted Pumpkin and Cannelloni Bean Soup (Recipe to come) and kept a 1/4 of the pumpkin back to steam and mash to make something sweet.
I love experimenting and finding ways to make “healthier” versions of the families favourite foods. Hubby isn’t a fan of dry, fluffy cakes he prefers moist dense cakes and as for the boys “anything sweet” goes for them and that is how these were created.
These little cakes are warm and gooey when first out of the oven but once allowed to cool in the fridge they become a lovely dense cake that is a little chewy and full of natural sweetness. Hubby thought they were chocolate puddings and had a second meaning they passed the test.
They a pictured with icing sugar on top, which is obviously not a natural sugar. This is an optional extra to “pretty” them up but can be omitted without detracting from the taste. These would also be perfect for toddlers as a sweet treat for morning or afternoon tea.
INGREDIENTS
1 1/2 Cups Steamed Butternut Pumpkin, cooled
1 Cup of Whole Dates
1 Egg
2 Cups Self Raising Flour
1 Tsp Ground Cinnamon
LET’S PUT IT ALTOGETHER
1. Place the pumpkin and dates in a food processor and process with the sharp metal blade until smooth.
2. Add the egg, flour and cinnamon and process until combined.
3. Place in a 12 hole greased muffin pan and bake in a 180 degree Celsius oven until they bounce back when touched. Approx 15-20 minutes.
Makes: 12-18
Eat while warm and they will be nice and gooey or cool in the fridge for a chewy dense sweet cake.
Note: they don’t rise a lot so the height of the mixture in each hole is the size they will be when they are cooked.
I don’t cook with gluten free flours, but would love to hear if some one tries this with some.
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