Pumpkin & Nutmeg Pudding Slice with Sweet Sunflower Cream

Nutmeg and honey pair beautifully with pumpkin in this slice

“Please can we have more nut free recipes?” I have been asked… Sure!.

I think that most paleo treat recipes are too heavy on the nuts anyway – and this makes nuts too easy to overeat! I’m so lucky that I don’t have a nut allergy as I loooove them and they are so nutrient dense. But there are many who cannot have nuts so this recipe is for you!

This is a very moist but light pudding cake which would probably be suited as a winter dish but seeing as it’s just become Autumn and I had roasted pumpkin in the fridge and I wanted to do something nut-free, you got this recipe today!!!

1/2 a whole nutmeg, grated
200g roasted pumpkin*
130g butter or ghee
60g coconut flour
90g sugar (I used natvia)
30g honey
5 eggs
1 tab tapioca flour
3 teas baking powder mixed in 100g water
1 teas apple cider vinegar

Blend all of the ingredients on SP 6 for 15 seconds until smooth. Spread in a 7 x 11 inch lined tray and bake for 30 minutes at 160C. Serve hot with ice-cream as a winter dessert or cold with my sweet sunflower cream.

Sweet Sunflower Cream

40g sunflower seeds (or use cashews, if you can have nuts)

1 tab rapadura

1 tab honey or more to taste

juice of 1/2 lime

60g hot water

100g butter

 

Add all of the ingredients into the TM and blend on SP 8 for 1 minute at 50C. Scrape down and continue for a further 30 seconds to get a silky smooth sauce which will thicken on standing and firm up in the fridge.

 

Serve on pudding or with any cake or pancakes…

 

* You really need roasted pumpkin for this recipe, NOT steamed as it needs to be quite dry.