Cranberry pumpkin cake / bread

 

Cranberry pumpkin cake / bread


7 eggs
200 grams of cooked pumpkin
50 grams, butter melted (coconut oil can also)
2 tsp vanilla extract powder
1/2 ripe banana
1/2 tl salt
1 tsp bicarbonate (baking soda)
1 tsp-big-cup cinnamon
2 tsp biscuit or gingerbread spices (alternative: 1tl clove powder)
1 tbsp honey (optional)
4 small scoops Greensweet-stevia Sweet.
50 grams coconut flour (= 1/2 cup)
125 grams of cranberries (mine were very acidic)

Preparation:
Pumpkin pieces in a little bit of water in 10 min.

Everything, except to throw the cranberries together - mix - put cranberries in - put into shape [(mini) cake baking tin or muffin molds] - Bake for 40-50 minutes at 175 degrees. With stevia 40 minutes. Probably the baking by the stevia has not risen much.

NB. The batter is very fluid.

The cake is a wet cake. By adding twice as much coconut flour the baking gets more bread structure.

Rub butter on and feast on it! :-)

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