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+ servings

Pumpkin, Rosemary & Poppy Seed Cake Bites

Prep Time 30 minutes
Cook Time 25 minutes
Course Snack
Servings 12
Calories 263 kcal

Equipment

  • 1 saucepan or steamer for pre-cooking pumpkin
  • 1 Oven
  • 2 large mixing bowls
  • 1 flat baking tray

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

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
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