• 200g pumpkin puree
  • 2 apples (1 diced, 1 sliced for decoration)
  • 60g butter, ghee, or coconut oil
  • 3 eggs
  • 100g oat flour
  • 100g gluten-free oat flour
  • 80g rapadura, coconut sugar, or date paste
  • 1 packet baking powder
  • 3 walnuts
  • Salt, cinnamon, ginger, nutmeg


Make pumpkin puree by baking pumpkin in the oven until tender, then removing the skin and blending. Mix 200g of this puree with 60g of butter, ghee, or coconut oil, 80g of rapadura, coconut sugar, or date paste, and 3 eggs until smooth. Add 100g of oat flour and 100g of gluten-free oat flour, 1 packet of baking powder, a pinch each of salt, cinnamon, ginger, and nutmeg, and diced apple (excluding the apple slices for decoration and the walnuts). Pour the batter into a round cake pan greased with oil, ghee, or butter, and top with thin apple slices and walnuts. Bake at 180°C (356°F) for 30-40 minutes, checking doneness after 30 minutes with a toothpick.

It's a great choice if you're craving something sweet but want to keep it as healthy as possible.


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