Sticky Tea Pumpkin Cakes

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022

Ingredients

1 cup hot strong brewed Earl Grey tea
1 cup pitted, chopped dates
1 tablespoon ground flaxseeds
1 cup raw chopped walnuts
Dry
1/2 cup almond flour
1/2 cup brown rice flour
1/4 cup buckwheat flour
1 teaspoon baking soda
1 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon salt
Wet
1 cup canned pumpkin
1/2 cup coconut sugar
1/4 cup coconut oil, melted
2 tablespoons molasses
1 tablespoon apple cider vinegar
1 tablespoon vanilla extract
walnut halves

Makes 18 square cakes or 24 cupcakes

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Instructions

1. Prepare 2 cupcake tins with 24 paper inserts or grease 18 square brownie tins liberally with olive oil. Preheat oven to 350ºF/180ºC.
2. Brew 1 cup boiling water with 3 opened bags of earl grey tea. Add 1 cup pitted, chopped dates into tea and soak 30 minutes. Once dates are soaked, add ground flaxseeds, let sit 5 more minutes.
3. In a bowl, combine dry ingredients: almond flour, rice flour, buckwheat flour, baking soda, spices and salt. Add chopped walnuts, toss to coat.
4. Combine wet ingredients: pumpkin, soaked dates with reserved tea liquid and flaxseeds, sugar, oil, molasses, vinegar and vanilla. Using a hand mixer, blend together until smooth. Add dry ingredients, stir to combine.
5. Scoop batter into cupcake or brownie tins. Fill each tin almost to the top. Place one half a walnut into the center of each cake. Bake 25 minutes or until cakes have risen and spring back when pressed. Rotate pans halfway through baking to allow cakes to bake evenly.

Photos by Brian Byllesby

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