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    • Pumpkin breakfast cake

    Rushed for time in the morning, but still want to start the day with a nutritious breakfast? Then prepare a pumpkin breakfast cake the night before. So you can save some precious time in the morning and make sure you start the day with a filling boost of vitamins.

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    Ingredients

    Breakfast cake

    Kitchen tools

    EAT ME products in this recipe

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    Preparation method

    1. Preheat the oven to 150 °C. Grease the cake tin with butter, line with greased baking paper.
    2. Halve the butternut squash lengthwise and remove the seeds with a spoon. Halve the halves again and remove the skin. Grate the squash into a mixing bowl using a coarse grater.
    3. Melt the coconut oil in a saucepan on a low heat. Add the melted coconut oil, coconut blossom sugar, honey, gingerbread spices, cinnamon, milk, half a teaspoon of salt and the egg to the pumpkin and mix well. Sieve the buckwheat flour and baking powder above the mixture and mix well.
    4. Stir the sunflower seeds and cashews through the batter. Spoon the batter into the cake tin. Bake the cake in the middle of the oven for about 70 minutes. The cake is ready if you insert a skewer and it comes out clean and dry.

    Enjoy!

    Nutrition value per person/bite

    kcal
    290
    protein
    4 gr
    fat
    17 gr
    saturated
    11 gr
    carbohydrates
    29 gr
    sugars
    10 gr
    fibers
    3 gr

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