As I’ve mentioned before, some days I still crave cake. I don’t crave the sugar as much, it’s the real ‘cake’ texture with a cup of tea that I occasionally fancy. So I seek to develop recipes that can hit that spot without being overly sweet. My tried and trusted favourite to date is my sweet potato and walnut cake.
This recipe also hits the spot pretty well, but as with my recipes like this I will warn you that it is really low sugar. Your carrot cake loving friend may not be falling over themselves to have another and likewise because they aren’t too sweet, you’re unlikely to eat more than 1-2 at a time.
I’ve used brown rice syrup but I also tried this recipe with a 50:50 blend of brown rice syrup and stevia (I used Natvia) which worked just as well. If you do want them sweeter, you can probably use the same quantity of a healthier higher fructose sugar substitute like coconut sugar, date sugar or raw honey. However they obviously won’t be as ‘fructose-free’ of low sugar.
This recipe uses up any leftover pumpkin you have around but works just as well with butternut squash. I quite often roast two halves of a butternut squash and keep them in the fridge ready to use during the week. If I have any left over, I mash and freeze it in ice cube trays to use in recipes like this or, if I fancy it, in pumpkin/butternut squash porridge.
Because I made these more to my low sugar palate, I froze most of them so that I have a quick microwavable cake fix at home that won’t result in later sugar cravings. If you’re a cake fan, it’s a good strategy to try and it can help you break down your cravings i.e. work out if it’s a texture craving or a sugar/fructose craving.
Anyway, enough of my rambling…here’s the recipe…enjoy!
Let me know what you think in the comments below – would love to know how you go with these.
Sugar-free chocolate chip spiced pumpkin cookies
Makes 12 large cookies
- 125g butter (softened)
- 190g rye or wholemeal flour
- 1 large egg
- 6 tbls brown rice syrup (or Natvia or a mix of both)
- 125g pumpkin mash (or butternut squash mash)
- ¼ tsp vanilla extract
- ½ tsp all spice
- pinch of salt
- ¼ tsp ginger
- ¼ tsp nutmeg (I used freshly grated)
- 1 tsp baking powder
- 50g dark chocolate, chopped(I used Green & Blacks 85%)
- Preheat the oven to 180C
- Line two baking trays with parchment paper
- Combine the butter with brown rice syrup (or/and Natvia) in a large bowl. You may need to melt the butter slightly if not soft enough. Do this by placing in a glass bowl and put in the heating oven for a few minutes to do so
- Add the vanilla essence and whisk together
- Add the egg and whisk until combined
- Add the pumpkin mash, and whisk until combined
- Combine the flour, spices, baking powder together in a bowl
- Fold 1/3 of the flour mixture at a time into the wet mixture until all combined
- Add the chocolate chunks or chips
- Spoon 6 large tablespoons of the mixture onto each baking tray
- Place in the oven for 20 minutes until slightly brown
Best served when warm straight out of the oven with a glass of cold milk or a cup of tea!
Also a quick note..
Want to adjust your palate low sugar style so you need less sweet to satisfy? Mentor Me Off Sugar is unfortunately now closed for new enrolments but you can get to the front of the queue for the next kick off after Christmas 2014. Click here to get yourself on my priority radar and enter your details into the form.