Paleo Pumpkin Cakes with Balsamic Glazed Roasted Beets
Have I ever mentioned how much I LOVE pumpkin?? It really does work in almost any kind of recipe. These savory cakes had a nice subtle flavor of pumpkin that tasted great with a hint of garlic and basil. I also had some left over beets from the Christmas "cheese"cake that I decided to roast with a balsamic glaze and use as a topping for the cakes. The flavors all worked great together, and I even got my dad (who hates beets!) to enjoy them. :)
Paleo Pumpkin Cakes
Adapted from Against All Grain
Yield: About 10 small cakes
Ingredients
1/2 cup pumpkin puree (Canned or fresh, I used canned)
2 eggs
1/4 cup coconut flour
2.5 Tablespoons almond flour
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/4 teaspoon basil
Coconut oil, for frying
Directions
1) Start by combining the dry ingredients (coconut flour, almond flour, garlic powder, pepper, and basil) in a small bowl and mix well.
2) In a separate bowl, combine the pumpkin and eggs and mix well.
3) Add the dry ingredients to the pumpkin mixture and mix until a stiff dough forms.
4) Place the dough in the fridge for about 15 minutes before frying.
5) When ready to fry, heat some coconut oil in a large saute pan over medium-low heat.
6) Form the dough into small, half-inch thick cakes and fry until golden brown on each side.
7) To serve, top each cake with some of the balsamic glazed roasted beets and add some more fresh orange zest!
Balsamic Glazed Roasted Beets
Adapted from Simply Recipes
Yield: Topping for 10 pumpkin cakes
Ingredients
2 fresh beets
1/4 cup balsamic vinegar
1 teaspoon coconut sugar
Orange zest
Directions
1) Preheat the oven to 400 degrees F.
2) Rinse the beets well and cut off the ends, then wrap loosely in aluminum foil and place in the oven for approximately 1 hour or until a fork can go through easily.
3) While the beets are roasting, prepare the balsamic glaze by adding 1/4 cup of balsamic vinegar and 1 teaspoon coconut sugar to a shallow saute pan over high heat.
4) Heat on high until the vinegar reaches a syrup consistency and then remove from heat.
5) When the beets are cooked, remove from the oven and allow to cool for several minutes. Then, peel off the skins and cut into small cubes.
6) Pour the balsamic glaze over the chopped beets and mix well. Top with fresh orange zest.
Paleo Pumpkin Cakes
Adapted from Against All Grain
Yield: About 10 small cakes
Ingredients
1/2 cup pumpkin puree (Canned or fresh, I used canned)
2 eggs
1/4 cup coconut flour
2.5 Tablespoons almond flour
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/4 teaspoon basil
Coconut oil, for frying
Directions
1) Start by combining the dry ingredients (coconut flour, almond flour, garlic powder, pepper, and basil) in a small bowl and mix well.
2) In a separate bowl, combine the pumpkin and eggs and mix well.
3) Add the dry ingredients to the pumpkin mixture and mix until a stiff dough forms.
4) Place the dough in the fridge for about 15 minutes before frying.
5) When ready to fry, heat some coconut oil in a large saute pan over medium-low heat.
6) Form the dough into small, half-inch thick cakes and fry until golden brown on each side.
7) To serve, top each cake with some of the balsamic glazed roasted beets and add some more fresh orange zest!
Balsamic Glazed Roasted Beets
Adapted from Simply Recipes
Yield: Topping for 10 pumpkin cakes
Ingredients
2 fresh beets
1/4 cup balsamic vinegar
1 teaspoon coconut sugar
Orange zest
Directions
1) Preheat the oven to 400 degrees F.
2) Rinse the beets well and cut off the ends, then wrap loosely in aluminum foil and place in the oven for approximately 1 hour or until a fork can go through easily.
3) While the beets are roasting, prepare the balsamic glaze by adding 1/4 cup of balsamic vinegar and 1 teaspoon coconut sugar to a shallow saute pan over high heat.
4) Heat on high until the vinegar reaches a syrup consistency and then remove from heat.
5) When the beets are cooked, remove from the oven and allow to cool for several minutes. Then, peel off the skins and cut into small cubes.
6) Pour the balsamic glaze over the chopped beets and mix well. Top with fresh orange zest.
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