Pumpkin Cake Bake

20200127_100758.jpg

Breakfast, Snack

Fall, Winter

Sweet, Grounding, Warming

Pitta & Vata Pacifying

First of all, I can not take credit for this fabulous idea! Special thanks to Bobbi with befitbodymind.org who has great resources and recipes available on her website. She has been a great support to myself and in understanding the appropriate diet for my constitution. These are super simple to whip up and great as a satisfying sweet snack or for breakfast. You can double the recipe and use muffin tins to make more. I customized this a little with less sugar and to make enough for three small baking dishes (as shown in picture). Another option is using pureed butternut squash instead of sweet potato. You can substitute agave with other sugar alternatives such as maple or coconut sugar. I added dry roasted pepita seeds I had on hand. Toasted pecans would be another great choice. 

1 Can Pumpkin Puree

1/2 Cup Coconut Milk

1 Egg

1-2 TBSP AGAVE

1 TSP cinnamon

1/4 TSP ginger

1. Preheat oven to 450 F. 

2. Combine in a bowl the pumpkin puree, coconut milk and egg. Mix in the spices. 

3. Bake for 15 minutes. Decrease temperature to 325 F and bake an additional 50 minutes.

4. Top off with nuts or whip cream if you like. Enjoy!