Pumpkin, Rosemary & Poppy Seed Cake Bites
Prep Time 30 minutes mins
Cook Time 25 minutes mins
Servings 12
Calories 263 kcal
- 1 cup raw sugar
- 1/2 cup oil
- 2 tbsp fresh rosemary, chopped finely
- 2 cups self-raising flour
- 1/2 tsp cinnamon
- 1/2 tsp ginger, powdered
- 1 cup pumpkin, cooked
- 1 tsp vanilla essence
- 1/3 cup poppy seeds can be substituted with chia seeds
- 1/2 tsp salt
- 1/2 tsp nutmeg
Chop and peel the pumpkin, then boil or steam it. Drain & set aside to cool.
Once cooled, press it through a fine sieve. This step is optional, but it makes for a better final consistency.
Preheat oven to 160c (320F).
Line a flat baking tray with baking paper and spray lightly with oil.
In a large mixing bowl, beat the sugar, cooked pumpkin, oil and vanilla together.
Add the rosemary and the seeds to the pumpkin mixture.
In a separate bowl, sift all the dry ingredients in together.
Blend the dry ingredients into the pumpkin mixture & combine well.
Drop spoonfuls on to the tray. Bake for 20 minutes.
Remove from the oven and cool on a wire rack.
Once completely cooled, store in an airtight container.
Calories: 263kcalCarbohydrates: 36gProtein: 4gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.05gSodium: 99mgPotassium: 91mgFiber: 3gSugar: 17gVitamin A: 837IUVitamin C: 1mgCalcium: 54mgIron: 1mg
Keyword biscuits, Cake, cookies, Pumpkin, rosemary, snack, sweet treats