Pepita Einkorn Cakelets

http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

These delicious cakelets with all the goodness of pumpkin seed are quick and simple to make and perfect served with a nice cup of tea or with a dollop of custard or crème fraîche for a Sunday lunch dessert.

150 g Pepita seeds, ground into powder 70 g Einkforn, ground flour 1/4 tsp Salt 1 tsp Baking powder 170 g Unsalted butter 100 g Coconut sugar 3 Eggs 2 tbsp Pepita seeds, roughly chopped

1. Preheat the oven to 180C/350F. In a bowl, combine pepita powder, the einkorn flour, salt and baking powder. Set aside.
2. In another bowl, cream the butter and coconut sugar with an electric mixer. Add the eggs, one at a time, beating until smooth. Stir in the dry ingredients with a wooden spoon until incorporated.
3. Spoon the batter into 12 muffins cups lined with paper liners. I used 10 silicone muffin cups and a 8cm leftover tartlet crust. Sprinkle the tops with chopped pepita seeds.
4. Bake in the center of hot oven for about 18-20 minutes. or until a skewer inserted in the centre of a cakelet comes out clean. Stand in the pan for 5 minutes. Transfer to a wire rack to cool.

http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com