Pumpkin Hazelnut Cakes

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2020

Ingredients

Toast
1 cup hazelnuts, toasted and ground
1 cup orange juice
3 tablespoons ground flax
15 oz. (425 g) canned pumpkin
1 and 2/3 cup coconut sugar
2/3 cup coconut oil, melted
1 tablespoon apple cider vinegar
zest of one large orange
Dry
2 and 2/3 cups oat or spelt flour
1 tablespoon cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Cranberry sauce
10 oz. (300 g) fresh or frozen cranberries
1/2 cup orange juice
1 tablespoon coconut sugar 

Makes 24 cakes

Find the ingredients & tools to make this recipe:

Instructions

1.  Preheat oven to 350ºF/180ºC. Prepare two-12-tin cupcake pans with paper inserts.
2.  Toast hazelnuts on a baking sheet until slightly browned, watch carefully not to burn. About 8 minutes, remove, let cool. Once cooled, remove skins but rubbing the nuts between a towel with your hands. Place toasted nuts into a food processor or blender. Grind into a medium fine meal.
3.  Combine ground flax with orange juice in a large bowl, let soak 5 minutes. Add canned pumpkin, coconut sugar, melted coconut oil, vinegar and orange zest, stir until combined.
4.  Add flour, spices, baking powder, baking soda and salt into the wet batter and stir until smooth. Fold in ground hazelnuts.
5.  Cranberry sauce: Place cranberries, orange juice and coconut sugar into saucepan. Simmer on medium heat, stirring constantly. Let cranberries steam and let off liquid until thick (about 12 minutes).
6.  Fill 24 cupcake tins with batter. Put a teaspoon of cranberry sauce into the center of each cake. Bake until golden on top, about 20 minutes.
7.  Serve with an extra dollop of fresh cranberry sauce on top.

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Photos by Brian Byllesby

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