I love autumn vegetables: pumpkin, sweet potatoes, chestnuts …
This is a sweet, humid and “fit” cake, something between a pie and pudding, perfect as a snack in the afternoon, as desert after your lunch, or to celebrate Halloween.
…and if I can enjoy it in a sunny autumn day, I’m happy 🙂
For a mould of 20 cm: (6 portions)
250 gr. cooked pumpkin (6-7 min. microwave)
100 gr. cooked carrots (5-6 min. microwave)
50 gr. oat flakes
2 egg whites
1 tablespoon of baking powder
a touch of milk
cinnamon (to taste)
sweetener: stevia, agave syrup, honey… (to taste)
Pre-heat the oven at 200 degrees.
Put all the ingredients in a blender (the pumpkin and carrots have to be cool) and purée well.
Put it in a silicon mould and bake it at 200 degrees for 50 – 60 min.
Let it cool for around 2 hours and take it out of the mould.
You can serve it with a spoon of yogurt or sprinkle cinnamon over the pie.
Ready to enjoy! 🙂