Pumpkin spice and everything nice!
Pumpkin spice is the best friends of Autumn!
- 1 medium-sized butternut pumpkin
- 120 ml vegetable oil of your choice (coconut or olive) or the same amount of melted butter
- 3 big eggs
- 100 g Mauritius demerara sugar
- 1 tbsp honey
- 12g baking powder BIO
- ¾ tsp Himalayan salt
- 2 tsp pumpkin spice blend
- 295 g plain flour
- 3 tbsp chocolate drops (optional)
- Cut the butternut in half, clean the seeds and put it in the oven at 180 degrees until it softens (about an hour).
- When it is baked, leave it to cool a little and separate the meat from the squash it with a spoon. Place in a food processor and puree.
- In another bowl, mix the pumpkin puree, oil, eggs, sugar, honey, salt and pumpkin spice and mix well to combine everything.
- Add the chocolate drops and mix everything again with a spatula.
- Pour the mixture into a square, oblong mold and bake at 175 degrees for about 65 minutes.
- Serve lukewarm with a cup of tea or coffee.
- The cake is also great the next day, for example as a nutritious and healthy breakfast.
Sugar and spice and everything nice is a famous American saying that we bring to you this fall in an improved version that includes - pumpkin spice!
It is a mixture of spices that most often includes cinnamon, ginger, coriander, nutmeg and cloves, all of which together form a distinctive aroma that will warm you up and drive away the gray autumn afternoons.
You can add pumpkin spice to hot drinks - cocoa, hot chocolate or white coffee (that's how you get the mega-popular pumpkin spice latte), and it is indispensable in all desserts that include pumpkin.
You can make it yourself, or you can choose a ready-made blend that is good to have on hand these days. Namely, the fields and markets are full of pumpkins, pumpkins and gourds of all shapes and sizes, in shades from light yellow to dark orange.
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