Healthy Wheat-free Pumpkin Cakes
1/3 c. agave nectar
1/4 tsp. stevia powder
1 c. extra virgin coconut oil
1 (15 oz.) can pumpkin puree
2 cups barley flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
** grain-sweetened chocolate chips (optional)
Pre-heat oven to 350 degrees.
In a bowl, mix the eggs, agave, stevia, oil and pumpkin with a mixer until well-blended. Slowly add the flour, baking powder, baking soda, cinnamon and salt, stirring until thoroughly combined.
Spread the batter evenly into a large ungreased baking pan (I use a 15-inch x 10-inch x 2-inch Pyrex baking dish, but two smaller dishes could also be used).
Bake for 25 minutes. Cool, then use pumpkin-shaped cookie cutter to cut pumpkin cakes. Add grain-sweetened chocolate chips for jack-o-lantern faces.
Note: These can also be cut into bars and/or topped with a cream cheese frosting (try tinting yours with some natural orange food coloring).
Tuesday, October 27, 2009
These super-moist, healthy pumpkin cakes will be sure to please your kids! They are wheat-free, refined sugar-free, and yet they still manage to fill the kitchen with the delightful scent of autumn baking, and to satisfy tummies with the pleasant pumpkin taste that goes with the season. My kids enjoy turning their cakes into jack-o-lanterns by adding chocolate chips.