Ingredients
- 1 cup roasted pumpkin puree
- 1/2 cup mashed banana
- 1/2 cup unsweetened dessicated coconut
- 1 1/2 cup whole spelt flour
- 1 1/2 tsp baking powder
- scant 1/2 tsp sea salt
- 1 1/2 tsp pumpkin pie spice or 1 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp ginger, pinch nutmeg, pinch allspice
- roasted pumpkin seeds optional
Instructions
- Preheat over to 180C (350F) and line a baking tray with parchment paper.
- Combine pumpkin, banana and coconut and mix well. Sift over dry ingredients and stir to combine.
- Drop rounded tablespoons of batter onto the tray, the cake bites won't spread very much so you can keep them pretty close together. Press seeds into tops if using.
- Bake for 8 - 10 mins until just firm and lightly browned. Cool on tray for 5 mins before moving to rack to cool completely.