does anyone remember these pumpkin bars with cashew lucuma frosting recipe?
well since that pumpkin recipe was so easy to make I decided to remake that recipe but in a different shape. I was in need for a healthy snack for Gary to take into work with him. and I thought of these but without the beloved cashew lucuma frosting. I know how can I not want the frosting, the best part right? well I wanted something that was easy to just throw in a bag. and these new pumpkin bundt cake recipe worked out beautifully!
pure2raw recipe: remake pumpkin bundt cakes (gluten free, vegan, soy free)
prep-time: 5 minutes
bake-time: about 25 minutes at 350 degrees
made 6 bundt cakes
* changes I made –
- increased to 1/3 cup sugar instead of 1/4 cup
- did 1 cup pumpkin puree
- used non-sprouted gluten free flours
Place all dry ingredients into a bowl , whisk the ingredients, and set aside.
Grab another large bowl and place all your wet ingredients into bowl. Stir together.
Then take your dry ingredient bowl and pour into your wet ingredients.
Begin stirring till all combined.
Batter will be a little thick. Grab your bundt cake pans as we like to call them and scoop your batter into each spot.
you could always top these pumpkin cakes with our cashew lucuma frosting as we did before, but not necessary as these are wonderful on their own. it was a great portable snack for Gary to take into work.
Twins Question: What snacks do you pack for your other half/boy or girl friend/husband/wife? Do you pack your own lunch?
till next time,
*A LITTLE REMINDER