Saturday, November 21, 2009

butternut pecan baby cakes

This recipe evolved from a pancake recipe from the Spunky Coconut's blog, and now it's a cake batter-like cookie for the fall.

Oven! 350.

Mix (or puree) the wet ingredients:
1 banana - mashed
1 tbsp ground flax seed mixed with 3 tbsp warm water
1/2 cup butternut squash - puree
2 tbsp coconut milk
2 tbsp honey
1/2 tbsp vanilla
1 tbsp coconut oil - melted

Then add the dry ones:
3 tbsp buckwheat flour
1/2 cup almond flour
1 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp baking soda
1/4 tsp baking powder
1/3 cup pecans - chopped

Scoop out onto a cookie sheet, and place a full pecan on top of each one..
Bake for 15 minutes!
Then let them cool.. and they're even better and more cookie like once they've been in the fridge for a while.

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