Hello and Happy Friday! This Friday is particularly a very happy one because I have something for you which I have never done before……a guest post! I get told by my partner that I am basically glued to my phone and to be honest he is right. I love social media and connecting with you via Facebook, tweeting and chatting on Twitter and sharing and drooling over photos on Instagram. This is how I met Pamela aka Spamella who is my lovely guest blogger for today.
I have recently joined Healthy Bloggers community which is basically girls and boys (currently just one, any male bloggers out there??) who like to blog about all things healthy. Just like me they get excited about chia puddings, maca porridge or raw cakes. Spamella is one of them and I really like her because she is so lovely, but also we have so many things in common. Not only she loves baking healthy treats and dancing the night away, but she is a proper social media geek and an equal crazy gym rat….just like me!
A few weeks ago she has shared my Raw peanut butter and banana cake on her blog, so I decided to return the favour by sharing her amazing Spiced Pumpkin and dark chocolate chip slices with Acai berry frosting with you today.
½ can pureed, unsweetened pumpkin
1 egg, beaten (for vegan option use chia or flax-seed egg, or banana)
½ cup unsweetened nut milk
1 tsp vanilla extract
2 tbsp coconut oil, melted
½ cup fat-free Greek yogurt
50-75g dark chocolate chips (I used 80% cocoa ones for a rich taste)
1 cup coconut flour
½ cup gluten-free plain flour
1 tbsp baking powder
½ tsp each of cinnamon and nutmeg
½ cup natural sweetener
For the frosting:
1 cup soya yogurt (Greek yogurt also good) , 2 tsp Kaizen Living organic acai berry powder, a few fresh blueberries (cooked, blitzed and sieved to get the purple colour!), natural sweetener, to taste – Simply mix everything together and keep in the fridge to chill and set slightly while you bake! Cocoa powder could be used instead of acai berry to make a choc frosting or vanilla extract & honey/coconut.
Preheat the oven to 190 degrees C. Grease a baking tin well. Put all of the dry ingredients in a large bowl. Whisk together the egg, oil, yogurt and extract, then pour into the bowl along with the pumpkin. Beat well until everything is combined, but don’t overmix!
Pour into the baking tin, even the top then bake for about 20-25 minutes until golden, risen and a skewer comes out clean. Leave to cool for a bit. Once cooled down, cut into slices (however big or small you want!), spread some of the frosting over to cover the top then serve – and enjoy, guilt-free!
This just sounds delicious. You can stalk Pamella on her blog, Instagram or Twitter.