This is my take on a recipe challenge and giveaway on Instagram hosted by Stacey of Sugarfacebakes. My version of her recipe is Paleo, Refined Sugar Free, Dairy Free and Nutfree and is made in a 12 inch cast iron skillet. Don't have cast iron skillet? Use a 8-9 inch square baking pan. These make the perfect little treat or after school snack and if you're like me, enjoy them with your morning tea or coffee. They are quite dense so make sure you bake them long enough. When you test for done-ness your toothpick should come out with moist crumbs on it.
Preheat oven to 350 F and line a 12 inch skillet or 8 inch square pan with parchment paper. Whisk together oil, egg, sugar, pumpkin pureé and vanilla in a medium bowl and whisk until smooth. Mix in the spices and then the pumpkin seed meal. Sift the coconut flour, starch and psyllium powder/guar gum. Add to the rest of the ingredients and stir well.
Pour the mixture into prepared pan. Sprinkle chocolate chips on top of the batter and press gently into the batter and bake in the centre of the oven for 30-35 minutes or until toothpick when inserted comes out with moist crumbs.
Allow to cool for at least 30 minutes. Cut and serve. Store in covered airtight container for up to 3 days.
Ingredients
Directions
Preheat oven to 350 F and line a 12 inch skillet or 8 inch square pan with parchment paper. Whisk together oil, egg, sugar, pumpkin pureé and vanilla in a medium bowl and whisk until smooth. Mix in the spices and then the pumpkin seed meal. Sift the coconut flour, starch and psyllium powder/guar gum. Add to the rest of the ingredients and stir well.
Pour the mixture into prepared pan. Sprinkle chocolate chips on top of the batter and press gently into the batter and bake in the centre of the oven for 30-35 minutes or until toothpick when inserted comes out with moist crumbs.
Allow to cool for at least 30 minutes. Cut and serve. Store in covered airtight container for up to 3 days.