Pumpkin rock cake bites
Try these early American feel rock cake bites. Whole pumpkin goodness is in the cake. Use fresh, height of the season crop for maximising the lovely, earthy flavour. Full of vitamins and dietary fibre packed in each bite. Great for kids lunch boxes or after school snacks
Ingredients
- 450 g pumpkin about ½ seeds and skin removed
- 90 g butter
- 50 g brown sugar
- 2 eggs
- 200 g wholemeal flour
- 50 g ground almonds
- 1 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ cup raisins chopped
- ½ cup walnuts chopped
Instructions
- Cut pumpkin into chunks and wrap loosely in tin foil. Roast in 180°C oven for 20-30 minutes until the pumpkin pieces are soft and cooked through. Mash with a fork to make a smooth pumpkin paste. Alternatively place pumpkin on a heat proof plate and cover with a paper towel. Microwave for 4-5 minutes until pumpkin is cooked. Mash as above. Leave to cool.
- Mix flour, almonds, baking powder and spices.
- Cream the butter and sugar. Add eggs, one by one and mix well. Add cooled pumpkin paste.
- Add flour mixture and combine well.
- Mix in raisins and walnuts. The mixture should be soft, wet and sticky.
- Drop a teaspoonful of the cookie mixture on lined oven tray. Keep dropping 2–3 cm apart to make several rocks until you use up all the mixture. Bake in 180°C oven for 20–25 minutes. These rocks are soft and spongy texture.
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