yourhealthharmony

Nutrition for Body and Soul

CHOCOLATE CHIP PUMPKIN BREAKFAST CAKE

on October 5, 2015

Pumpkin Cake
pumpkin-breakfast-cake2

PREP TIME
10 mins
COOK TIME
35 mins
TOTAL TIME
45 mins

Thank you Lee Hersh for this yummy looking recipe!
Serves: 8
Ingredients……
wet
1 medium banana, mashed
½ cup pumpkin puree
2 eggs, large
1 teaspoon vanilla extract
⅓ cup maple syrup
1 and ¼ cup unsweetened almond milk
3 tablespoons coconut oil, partially melted
dry
1.5 cups white whole wheat flour (I might try brown rice flour)
2 teaspoons pumpkin pie spice
½ cup dark chocolate chips (or Cacao chips)
Instructions
First, preheat oven to 350ºF and grease a 10 inch cast iron skillet with around 2 teaspoons of coconut oil.
Next, mash 1 banana in a medium-size bowl until it’s smooth and become almost like a liquid. Add in the rest of the liquid ingredients and whisk until combined. Set aside.
Place all dry ingredients in a large bowl and mix. Add in liquid ingredients and combine.
Then, pour the batter into your cast iron skillet and bake at 350ºF for 35-40 minutes or until a tooth pick comes out clean.
Nutrition Information
Serving size: ⅛ cake Calories: 279 Fat: 12 Carbohydrates: 36 Sugar: 17 Fiber: 5 Protein: 6

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One response to “CHOCOLATE CHIP PUMPKIN BREAKFAST CAKE

  1. cookiesnchem says:

    WOW! This looks amazing. I like how it uses just a bit of oil, and doesn’t have much sugar. Thank you for sharing! I would bake this with spelt flour and use cinnamon instead of pumpkin spice. Thank you for sharing – I totally want a big piece now!

    Like

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