I improvised this fruit and vegetable filled pumpkin bundt cake today to use up a few things before we leave on vacation.
It is sweetened with dates, prunes, and a couple of scoops of #questnutrition Salted Caramel Protein Powder. It has zucchini, carrots...and, of course, pumpkin! I even used some of the whey from my batch of yogurt as the liquid.
A combination of #bobsredmill almond and coconut flours, along with #bobsredmill flaxseed meal and #simplynature chia seeds lent themself well to an almost custardy texture. We ate it warm with #dreyers Carb Smart Vanilla Ice Cream (swipe to view my expert plating) and salted maple pepitas...but I'm looking forward to eating some chilled tomorrow after my run.
It is sort of a crazy recipe but here you have it... Preheat oven to 350F. Grease an 8 cup bundt pan, "flour" with dry ingredient mixture below. Add some roasted pumpkin seeds or other nut, if desired.
97 grams dates, chopped
142 grams prunes, chopped
1 cup water or whey, warm
314 grams pumpkin puree
1/2 cup coconut oil
Soak the fruit in the warm water or whey for about 15 minutes. Then combine with the pumpkin and coconut oil in a food processor and blend until smooth.
While processing the above, combine the below ingredients. Use some of the mixture to coat your greased pan.
84 grams Quest Salted Caramel Protein Powder
56 grams coconut flour
100 grams almond flour
4 tsp baking powder
56 grams flaxseed meal
1/2 tsp salt
30 grams chia
1 Tbsp ground cinnamon
1/2 tsp each, cloves, ginger, allspice
Beat 5 large eggs with 1 tsp cream of tartar until fluffy and light yellow in color. Add everything else and mix until just combined. Stir in 244 grams grated zucchini and 178 grams grated carrot.
Spread evenly in pan and bake 60 minutes. Cool in pan for 15 minutes, then invert on plate to finish cooling. Store in refrigerator.