Recipe Name: Pumpkin Seed Coffee Cake
Estimated Prep Time: 45
Ingredient List and Amount used: 6 jumbo eggs
1/2 cup of Sour Cream (Daisy all natural)
1-1/3 cups of whole Pumpkin seeds (shells removed) ground to a meal(not as fine as flour..more crunchy) I ground mine in a blender.
1 teaspoon baking soda
pinch of salt (omit the salt if you are using salted pumpkin seeds)
Spices I used: pumpkin pie spice..1 tbs.
Sweetener of choice, I used 1/2 cup stevia
Recipe instructions: Beat the eggs until light then add int he sour cream and continue to beat well. Add in all of your spices and the salt and the ground Pumpkin seeds along with the baking soda. Beat well and immediately pour out into a well greased pan. I used a 10 inch by 7 inch glass baking pan. If you are making pancakes you can make this in a 13" by 9" glass pan. The finished product will be thinner. After cooling, Cut into round pancakes using the bottom of a glass.. Baking times may have to adjusted for depth of pan. Bake at 400 for 15 minutes then reduce to 350 for another 15 minutes or until a tooth pick comes out clean in the center.
General Comments : If you have a small loaf pan you maybe able to make a loaf of bread.
Estimated Servings: 8
Calories per Serving: 207
Carbohydrates: 4
Fiber: 2
TIP: I found the cake version too dry, so I made pancakes covered with sugar free syrup and butter. warm up in microwave for about 1 minute. Delicious. If you know what buckwheat pancakes taste like this is very similar but less carbs...Earthy and nutty ..
Source: adapted from www.t2dcoaching.com
Ingredient List and Amount used: 6 jumbo eggs
1/2 cup of Sour Cream (Daisy all natural)
1-1/3 cups of whole Pumpkin seeds (shells removed) ground to a meal(not as fine as flour..more crunchy) I ground mine in a blender.
1 teaspoon baking soda
pinch of salt (omit the salt if you are using salted pumpkin seeds)
Spices I used: pumpkin pie spice..1 tbs.
Sweetener of choice, I used 1/2 cup stevia
Recipe instructions: Beat the eggs until light then add int he sour cream and continue to beat well. Add in all of your spices and the salt and the ground Pumpkin seeds along with the baking soda. Beat well and immediately pour out into a well greased pan. I used a 10 inch by 7 inch glass baking pan. If you are making pancakes you can make this in a 13" by 9" glass pan. The finished product will be thinner. After cooling, Cut into round pancakes using the bottom of a glass.. Baking times may have to adjusted for depth of pan. Bake at 400 for 15 minutes then reduce to 350 for another 15 minutes or until a tooth pick comes out clean in the center.
General Comments : If you have a small loaf pan you maybe able to make a loaf of bread.
Estimated Servings: 8
Calories per Serving: 207
Carbohydrates: 4
Fiber: 2
TIP: I found the cake version too dry, so I made pancakes covered with sugar free syrup and butter. warm up in microwave for about 1 minute. Delicious. If you know what buckwheat pancakes taste like this is very similar but less carbs...Earthy and nutty ..
Source: adapted from www.t2dcoaching.com
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