Saturday, July 26, 2014

Protein Pumped Pumpkin Pie Cake - sugar-free, grain-free

I read a study recently, where hidden veges were used to secretly get people to eat fewer calories.  They didn't even know that their mac'n cheese had been spiked with vege pulp. Sneaky little researchers!

Today's recipe is a little more overt than that, because the main ingredient is clearly pumpkin, and it's called "Pumpkin Pie Cake", which is a glaring clue. However, it's still a deceptively tasty way to get a healthy dose of veg.  


Although grain-free and sugar-free, this recipe does contain protein powder.  That's not exactly ancestral nutrition, but if you are ok with it, then it's good way to pump up the protein of baked goods.

In this 'pie-cake' thing, I've used Sana unflavoured protein, but you can make it with a vanilla flavoured one and leave out the erythritol and stevia. The result is usually firmer as the thickeners tend suck up a bit of moisture. The vanilla recipe was in the last Sana newsletter.


Ingredients

I've linked up the Sana products below, but you can use whichever brand is available, just check for additives.  The stevia particularly is quite difficult to get without freeflow agents added.

3 cups loosely packed pumpkin flesh
1 cup unflavoured whey protein concentrate
Optional: 1/4 cup coconut flour (this makes the cake much more firm)
3 eggs (or 2 eggs, 2 eggwhites)
1/4 cup erythritol
1/2 tsp stevia (no fillers!)
cacoa nibs to sprinkle on the top
tsp cinnamon
tsp powdered ginger
1/2 tsp salt

Method

Mix everything in a food processor.  I have noted that, if you leave out the coconut flour, and aren't afraid of raw eggs, the mix makes a nice eggnog... just saying.

Pour into a baking pan (I used a square silicone one), sprinkle with cacao nibs and bake for 20 minutes at about 160C. When done it should be bouncy to the touch.

Turn out while still warm and let cool on a rack.

I often eat this for breakfast with a dollop of yogurt, but it's also good for mid-afternoon or post-dinner munchies.

Ok, back to the kombucha! I'm experimenting with a 'second ferment', this time by adding kiwifruit for 24 hours after removing the 'shroom. It adds a certain exotic fruitiness.  I wonder what else would work?  Berries?


3 comments:

  1. Anonymous8:47 am

    Would love to know where you bought the Buffalo milk yogurt?

    ReplyDelete
    Replies
    1. New World supermarket, St Martins. ;) It was one of those 'have to try it' things, even though I don't think it will become a staple (too many 'food miles').

      Delete
  2. Duh! I asked you this onyour next post...

    ReplyDelete

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