Pumpkin Bake

This Paleo Indian Pumpkin Bake combines the warm flavors of spices with the natural sweetness of pumpkin, creating a comforting and nutritious dish. Perfect for a cozy dinner, it offers a modern twist on traditional Indian flavors while adhering to a Paleo diet.

Ingredients

• Pumpkin puree - 1 cup
• Coconut flour - 1/4 cup
• Almond flour - 1/4 cup
• Coconut milk - 1/2 cup
• Honey - 2 tablespoons
• Eggs - 2 large
• Ginger powder - 1/2 teaspoon
• Cinnamon - 1 teaspoon
• Turmeric powder - 1/4 teaspoon
• Baking powder - 1/2 teaspoon
• Salt - 1/4 teaspoon
• Chopped walnuts - 1/4 cup
• Coconut oil - 1 tablespoon (for greasing the dish)

Steps

1. Preheat your oven to 180°C (350°F) and grease a small baking dish with coconut oil.
2. In a large mixing bowl, combine the pumpkin puree, coconut milk, honey, and eggs, whisking until smooth.
3. In another bowl, mix the coconut flour, almond flour, ginger powder, cinnamon, turmeric powder, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
5. Fold in the chopped walnuts for added texture and flavor.
6. Pour the mixture into the greased baking dish and spread it evenly.
7. Bake in the preheated oven for 30-35 minutes, or until the top is golden and a toothpick comes out clean.
8. Allow the dish to cool for a few minutes before slicing and serving.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 8 g
• Sodium: 180 mg
• Cholesterol: 150 mg
• Total Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 11 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C from pumpkin, supporting eye health and immune function.
• High in fiber, promoting digestive health and aiding in weight management.

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