How to make low-fat pumpkin cakes?
Low-fat pumpkin recipes
Having some baked pumpkin leftovers from previous recipes, I was thinking of how to make good use of them for some other bite.
As a fan of sweets, which will take its toll one day, of course, I had to mix pumpkin into something sweet…And healthy as I like to comfort myself…Low-fat pumpkin cakes.
components
- 1 cup of pumpkin puree
- 2/3 of a powdered sugar cup or as a substitution of two spoons of honey
- 1 coconut flour cup
- 1 coconut oil spoon
- 2 cinnamon teaspoons
- 1/2 of a spoon of ground ginger
- 1/2 of a teaspoon of ground muscat walnut
- 1/2 of a teaspoon of ground carnation
- 1 teaspoon of vanilla flavour
- Optional: 1,5 cup of dark chocolate
Instruction
- Mix pumpkin puree, powdered sugar (or honey), coconut flour, coconut oil, all spices and vanilla in one larger bowl.
- Mix all the ingredients and make a smooth mixture ready to shape into balls.
- Melt chocolate on steam (water bath) and leave aside to cool down while you are shaping the mixture into balls.
- Moisten your hands a bit while shaping the mixture so that the balls don't get sticky.
- Once you've shaped the balls put them in the bowl with chocolate and roll them 1-2 times so that the chocolate covers the entire ball.
- Then take the balls out and put them on the grate so that the excess chocolate pours off.
- Once the chocolate tightens, put the balls into paper cases and serve.
- Optional: if you don't want chocolate balls, then, instead of rolling them into chocolate, you can roll them into almonds, peanuts, coconut flour.
- And you can also decorate them...several balls into each decorating option and then you have a variety of cakes at the same time 🙂
I am currently into healthy and raw food…And that’s how I got these small low-fat pumpkin recipes 🙂
This pumpkin recipe is ideal for celebrations, dining with friends and holidays.
And let me tell you…They don’t even have to be low-fat…You can add whichever flavour you want here…
And the most important thing…you can eat, and not gain weight 🙂
Not to mention that the taste is fantastic, and they are quick and easy to make.
You can get a variety of small low-fat cakes of different tastes in just one preparation and with a bit of imagination.
So let’s get started 🙂
Pumpkin cake recipe
I have already told you they are quick and easy to make, and now I am going to show you.
First I need pumpkin puree. I made it by cleaning the pumpkin from seeds and peel, then I cut it and put it in the oven to bake for about 30 minutes at 150°C. At the end of baking it should be soft and able to mash with a fork.
After that, I took it out and mashed it with a fork, but you can put it in a blender to get a finer texture.
And then I took one larger bowl and put all the ingredients in it: pumpkin puree, powdered sugar or honey as you like it, coconut flour, vanilla flavour, cinnamon, muscat walnut, ginger, carnation.
I mixed it all well and got a smooth mixture easy to shape.
Before starting to shape the balls, I melted dark chocolate on steam, and left it to cool down a bit, while I was making balls.
I put some water on my hands, so that the mixture doesn’t get sticky and I can shape the balls more easily.
I took approximately 10 gr of mixture in order to get about 26 balls in the end.
When I shaped all the balls, I dipped them into the chocolate. Then put on a grate so that the excess chocolate pours off, and then tightens altogether.
Then I put them in paper cases and ate them 🙂
Putting them in paper cases was just for a trick to get some more time…And not eat everything in the first minute 🙂
And you can also make them more interesting by decorating with coconut flour 🙂
