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  • Pumpkin breakfast cake

Recept time 80 min.
Recept time 10
Recept time Oven

Are you in a rush in the morning, but want to start the day with a nutritious breakfast? Then make a pumpkin breakfast cake the night before. This way you save time in the morning, you get the necessary vitamins and you are ready to start the day.


  • 1 EAT ME butternut squash
  • 100 g coconut oil
  • 125 g buckwheat flour
  • 75g coconut blossom sugar
  • 1 tsp speculaas spices (a mix of cinnamon, nutmet, ginger, cardamon and white peper)
  • 1 tsp. cinnamon
  • ½ tsp salt
  • 1 tbsp. honey
  • 2 tbsp. milk
  • 1 egg
  • 1 tsp baking powder
  • 50 g sunflower seeds
  • 50 g chopped cashew nuts
  • butter

Let's get to work

  1. Preheat the oven to 180 °C.
  2. Peel the butternut squash, cut the stem and the base and cut in half lengthwise. Remove the seeds with a spoon.
  3. Grate the butternut squash and put into a mixing bowl.
  4. Add the milk, the coconut oil, the coconut blossom sugar, the honey, the spices, the cinnamon, the salt and the egg to the grated pumpkin and mix them together.
  5. Then add the buckwheat flour and the baking powder and mix well.
  6. Stir the sunflower seeds and cashew nuts through the mixture.
  7. Grease a cake tin with some butter and pour the cake mixture in it.
  8. Bake the cake for about 60 to 70 minutes.

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Read more about the used products

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