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Pumpkin Meets Hazelnut, And It’s A Delight

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in Recipes

Pumpkin Meets Hazelnut, And It’s A Delight

They Belong Together

Lately I am trying to eat what I have and use what I have rather than run out to the store to get the exact ingredient. I have found that when I use ingredients I have at home, I am usually delighted with something new. A new flavor or a new way of making a recipe. I also don’t like the sense of urgency created by thinking that I have to have it, in order for something to be a success.

I have found the best sugar free cakes are ones that include applesauce, cocoa, sweet potatoes and in this case, pumpkin.

I recently made some homemade Nutella using hazelnuts, creamer and vanilla extract. The aim was to make it sugar free. Next time I would get the darkest, purest cocoa powder I can find and either add dates or monkfruit sweetener.

Not planning on the two to go together perfectly, I also made a pumpkin cake. Because I only had coconut flour, I used that as my flour. It came out wonderful. Lately I have been using a gluten free flour blend I get from the store but I was out of that. So, coconut flour, pumpkin, monk fruit for the sweetener, 2 eggs, milk, vanilla extract, my cookie spice blend, more cinnamon, baking powder, a little baking soda, and a splash of salt.

Ingredients:

  • 1 cup coconut flour
  • 3/4 cup pure pumpkin
  • A few Tablespoons of Monk fruit to taste
  • 1/2 Tablespoon cookie spice blend
  • 1 Tablespoon cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • Splash of salt
  • 2 eggs
  • 1 teaspoon vanilla extract pure (more for imitation)
  • About 1/2 cup milk
  • 1 Scoop Vanilla Whey protein powder (increases the protein and tastes delicious)

Blend ingredients and bake at 350 for about 25-30 minutes. Check to make sure you don’t burn it.

Pumpkin has an earthy flavor combined with the nut flavor of the hazelnut spread. I mixed the hazelnut spread with some melted chocolate and cream cheese for a very tasty frosting.

The pumpkin cake makes about 6 servings. Each with 9 grams protein, 7 grams of fiber, 15 grams carbohydrate, 5 grams of fat and 143 calories. (hazelnut spread not included.)