Healthy Living

Open To Play Hokkaido Pumpkin Cake



3 organic eggs

60g Open To play Chocolate Protein

40 g coconut sugar
400 spelt flour
2 teaspoon of gluten free baking powder
200 of  coconut oil
600g Hokkaido pumpkin
1 vanilla bean
1 teaspoon of cinnamon
4  tablespoon of  raisins
2 tablespoon of cocoa
4 tablespoons of chopped nuts
1 handful of  sunflowers seeds
100g dark chocolate
Preheat your oven to 170 C fan forced .
Combine the pumpkin, eggs, vanilla, sugar, oil, baking powder, cocoa, seeds, cinnamon, nuts, ginger and raisins.
Add the spelt flour , protein and mix through.
Spoon into a prepared baking tin lined with baking paper or prepared with coconut oil and flour to avoid sticking.
Bake for 45min or until cooked through.
Heat up dark chocolate in mean time
Remove from the oven, add chocolate on the top, sprinkle seeds and allow to cool for 30 minutes before removing from the tin.

Enjoy at room temperature alone