Ingredients
- 3 eggs
- 1/3 cup pure maple syrup
- 1/4 cup grapeseed oil
- 1 tablespoon ground chia or flax seeds
- 1 cup puréed pumpkin (I use my own roasted pumpkin to avoid the BPA found in most cans)*
- 1 1/2 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/3 cup coconut flour
- 1/3 cup raisins
- 1/4 cup water (optional, may need if you used roasted pumpkin as the batter may be thicker)
Directions
- Preheat oven to 350 F. Grease a 9 x 9 baking dish.
- Purée all ingredients together except the raisins if you wish to leave them whole. I added the raisins into the blender and puréed them in order to create tiny pieces.
- Bake 25-30 minutes or until inserted toothpick comes out clean.
* to roast a pumpkin, place it whole on a baking dish, poke some holes with a knife and roast in a preheated oven of 400 F for 1 hour.
These look amazing. So happy I found you on pinterest!How/ how long do you roast the fresh pumpkin? Thank you!
ReplyDeleteI roast it for 1 hour at 400 F.
ReplyDeleteEnjoy
They look great! Can you replace the grapeseed oil with coconut oil?
ReplyDeleteyes you definitely can use grapeseed oil
ReplyDeleteAbsolutely divine! I have a sweet tooth and these are perfect. I've nearly demolished it all & only made it yesterday. Super easy to make as well. Many thanks for sharing this and I look forward to trying your other recipes :-)
ReplyDeleteAny idea if I could use chickpea flour instead of coconut flour?
ReplyDeleteYou could use chickpea flour but you will need to use more of it as coconut flour is quite dense and a little goes a long way. You will have to play around with the amount of chickpea flour. Let me know if it works out.
DeleteI love this with the pumpkin but I made this with persimmon over the weekend. Excellent!
ReplyDelete