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| Spiced Pumpkin and Honey Cake |
It’s been a busy few months – hence the short supply of
recipes and stories of late. I’ve been
working 4 different part time jobs (all physiotherapy related) plus the usual 2
kids and house to run. I really thought
I was in total control and rather enjoying the pace of being constantly on the
go – mind and body. However, I think
anxiety has reared it’s ugly head back into my life and crept up to me to say
“hey, slow down please”. Fortunately I’m
at a point in my life where I could recognise the symptoms and I’m back on
track. So while time has been a squeeze,
and my writing has been squeezed out for awhile, rest assured there’s plenty
of recipes and stories to come...
And luckily I have 2 awesome kids who make me laugh. Especially little Finn who adores his big sister so much he insists on wearing
her pyjamas and having his hair in pigtails. This is him saying “cheese”
for the camera...
And when time is limited what better way to get some
nutrients and fibre in to the kids than with a veggie cake. I had some roasted home grown pumpkin so came
up with this Spiced Pumpkin and Honey Cake and it’s really hit the spot. PS, for some kids, don’t tell them it has
veggies and they’ll never know!
Spiced Pumpkin and
Honey Cake
60g walnuts250g cooked and cooked pumpkin (or combined with grated carrots and zucchini is nice too!)
¼ cup (85g) honey
¼ cup (60g) coconut oil (or other light oil)
2 eggs
60g milk
1 tsp vanilla
20g rapadura sugar
½ tsp each nutmeg, cloves, ginger and cinnamon
1 cup wholemeal flour
1 cup SR flour
½ cup sultanas
- Preheat oven to 175° and line a loaf tin
- Add walnuts to Thermomix bowl and chop for 3 seconds on speed 6
- Add pumpkin, eggs, milk, honey, oil , vanilla and sugar and mix for 30 seconds on speed 5
- Add spices, flours and sultanas and blend in Reverse on speed 4 for 10 seconds or until combined
- Spoon into prepared loaf tin and top with shredded coconut and pepitas if desired
- Bake for approx 1 hr or until cake springs bake when touched
- Allow to cool for around 30 minutes before slicing
Enjoy warm with
your favourite tea or Crio Bru!
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