Tag Archives: Pumpkin recipes

Easy-Pease Pumpkin Breakfast Cake

DSC07629I woke up this morning and after having my morning juice, I discovered we had nothing for breakfast. Nothing. So what do you do then? Well, as I usually walk my boyfriend down to the train station, I thought: “I’ll get a croissant from Marks” You know, fresh from the oven and still smelling like a croissant and all that. I rarely do, so they are actually a treat.

However, once I got there I changed my mind. Ever since I cut down almost to 0 sugar, I found that most shop bought pastries and cakes are much too sweet for me 😦 It has happened more than once, that I buy something, get home full of anticipation and as soon as I bite into it…disappointment. They are so sweet I cannot finish them.

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So, what to do then? In my case, I threw together what I expected was going to be a super easy breakfast cake…and it was! I just had a slice and it is perfect for breakfast. Filling, but not too sweet, with a lovely crumb and a hint of spices. Great with a tea or a coffee.

The list of ingredients is rather long, but don’t get discouraged because once you have them ready all you have to do is put them in a bowl together and mix with a spoon. No extra steps or random mixing or whisking in separate bowls.

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Ingredients:

250 grs wholemeal spelt flour (can use white spelt or regular flour)

1/2 cup pumpkin pure

1/2 cup almond milk (can replace with regular milk). If using white flour, you may need to add a bit more milk.

1/4 cup maple syrup (if you want your cake really sweet, add 1/4 cup more)

1 egg

1 teaspoon baking powder

1/4 cup sunflower oil

1/2 cup almonds. I forgot to add the almonds so I put them on top of the cake. I like how they look, they make the cake a bit more interesting. But you can also chop the almonds and mix them in with the batter.

1 teaspoon cinnamon

1 teaspoon ground ginger

1 teaspoon vanilla essence

Pinch of salt

Note: If you don’t have the spices, use more vanilla essence or replace them with the zest of one orange. You can also replace the almonds with raisins, walnuts or pecans or a mix thereof.

He likes it!
He likes it!

How to:

1.- Preheat your oven at 180 C. Line a baking tray of 20 cm X 17 cm (or similar)with baking paper.

2.- In a bowl place the flour, spices, salt, baking powder. If you want to add your almonds to the batter, rather than place them on top, add them now. Mix everything with a spatula or spoon. Make a well in the middle.

3.- To the well add the maple syrup, egg, milk, pumpkin pure, oil and vanilla essence.

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4.- Mix everything together with a spoon until you have a rather firm batter, like this:

DSC075874.- With a spatula distribute the mixture evenly in a baking tray lined with baking paper or previously buttered and floured.

DSC075905.- Add the almonds on top. Then place in the oven for 30-40 minutes (depending on your oven).

DSC075966.- To know if your cake is ready, poke it with a skewer, if it comes our clean, then it is ready. You can eat it as is:

DSC076087.- Or you can dissolve 2 tablespoons honey in one tablespoon water over a low heat and paint the cake with that. Because this is not a very sweet cake, the honey glaze provides a nice sweet layer and a lovely shine:

Can you find the smiling face?
Can you find the smiling face?

8.- You can also make the glaze by mixing 1 tablespoon of orange or apricot jam and 1 tablespoon water over a low heat.

If you prefer, you can serve the cake with a little dusting of icing sugar instead of the glaze.

For a more “cakey” cake you can slice it in two, fill with apricot or orange jam and put back together. Probably a filling made with caramel would work well too.

For a moister version of this cake, you can slice in half, paint one half with a bit of orange liqueur and then fill with orange jam and put back together.

9.- And that’s it! You can put it together in 20 minutes and it cooks in 30. Ready to provide a home-made, healthy breakfast cake for the whole family in under an hour 🙂

DSC07614Hope you have a lovely day today!

Namaste,

Paula

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Pumpkin Spiced Rolls

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I was going to sit and write a wonderful post about spiced rolls and cold Autumn days, but I had to go to the dentist this morning to have a tooth fixed and we discovered a cavity in a molar so now I have to go back again, and I don’t feel like writing about …well, about much at all.

I’m not great with doctors of any sort, I feel ill just because I set foot on a doctor’s office. It is stupid, I know, and what will we do without doctors and dentists anyway? Most of them are also lovely people and so patient and kind!

Well, my mother is a dentist herself, so needless to say I have nothing against them. But finding that extra cavity, somehow depressed me. I know it is silly, it is fixable and all, but still, I feel sad. Do you think there is such a thing as Post Dentist Stress Disorder?  Probably I’m just a bit of a wimp 🙂

So, here is the Pumpkin rolls recipe. They were soft and had a lovely orangey colour. Also, while baking the house smelled like sweet cinnamon and nutmeg which is always a plus.

Ingredients:

For the dough:

300 grs. plain flour

100 grs pumpkin pure

1 egg

30 grs. melted butter

50 ml warm milk

40 ml maple syrup (or 30 grs demerara sugar, and add a bit more milk).

2 teaspoons instant yeast.

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 nutmeg

1 teaspoon vanilla essence.

For the filling:

1 tablespoon melted butter

2 teaspoons cinnamon

2 tablespoons demerara sugar

1/2 cup of walnuts, chopped.

How to:

1.- In a bowl mix the flour, salt, spices and if using, sugar.

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2.- In a smaller bowl dissolve the yeast in the warm milk and let it stand until frothy.

3.- Make a well in the centre of the flour and add the pumpkin pure, yeast and the egg. If you are using maple syrup add it now.

DSC075174.- Use a cornet to make the ingredients into a soft dough. I used canned pumpkin pure and it seems to have less liquid than home-made pumpkin pure, which I used to make this rolls before. If you use home-made pumpkin pure, therefore, your dough might turn out a bit more wet. If this is so, add a bit more flour.

DSC075205.- Knead the dough for about 5 minutes and then place back in the bowl, cover with film or a plastic bag and place it in a warm spot until double in size.

DSC075226.- After double in size, roll the dough out in a floured surface. Try to roll it as thin as possible, about 1/2 cm thick. I didn’t roll it thin enough and you’ll see my rolls don’t have the distinctive swirls that most rolls have.

Paint with the melted butter, distribute the sugar and cinnamon evenly and then spread the nuts over.

DSC075257.- Roll the dough tightly and use a sharp knife to cut 3 cm thick portions:

DSC075288.- Place the rolls on a buttered and floured tray and let them rise, covered, for 40 minutes:

DSC075319.- Bake the rolls for 25 minutes at 190 C.

DSC0754710.- Let them cool in a rack and enjoy!!

11.- You can glaze them with a simple glaze made out of 1/2 cup icing sugar and 1 tablespoon orange juice.

Namaste,

Paula