Thursday, October 24, 2019

Pumpkin Chilli Mini Cakes with Nutritional Yeast and Herbs


© 2019 | http://angiesrecipes.blogspot.com




© 2019 | http://angiesrecipes.blogspot.com


© 2019 | http://angiesrecipes.blogspot.com


These mini savoury pumpkin loaves are really soft and tender with a nice crust, and are so moreish. They can be enjoyed as a weekday lunch with a seasonal salad or a bowl of soup, or as a snack throughout the day. Most pumpkin cake or bread recipes call for mashed pumpkins, but I decided to try this recipe and have a go at using grated raw pumpkin to create a lovely texture that's moist and a little chewier. Besides that, grated pumpkin will give you attractive flecks of orange in your baked goods.

  • 250 g Organic hokkaido pumpkin
    ©angiesrecipes    , unpeeled and finely grated
  • 2-3 Red chilli peppers, finely sliced
  • 200 g Refined spelt flour
  • 1 tbsp Baking powder
  • 25 g Nutritional yeast flakes
  • 2 tbsp Fresh rosemary, chopped
  • 1 tbsp Fresh parsley, chopped
  • 3 Large eggs, separated
  • 120 ml Dry white wine (or milk)
  • 1 tsp Sea salt
  • 8 x 5 g Butter for topping, optional
  1. Thoroughly wash the pumpkin. Pat dry with a kitchen towel and finely grate. Rinse the chilli peppers. Dry and chop finely. Prepare a mini loaf pan with 8 holes. For easy removal after baking, grease and line the holes with baking paper.
  2. Preheat the oven to 180C/350F with fan on. Whisk together the flour, baking powder, and nutritional yeast in a mixing bowl. Seperate the eggs.
  3. Using an electric mixer, beat the egg whites until stiff. Set aside. In another mixing bowl, stir the egg yolks and white wine or milk until well combined.
  4. Stir in grated pumpkin, chopped chilli peppers, herbs and salt until incorporated. Fold in 1/3 of the whipped egg white to lighten up the batter. Now fold in the rest of the egg whites until fully combined.
  5. Divide the batter evenly among the 8 loaf pan holes. Top each with a piece of butter if using. Bake in the middle of hot oven for about 25 minutes until golden brown. Remove from the oven and Stand in pan for 5 minutes before turning out onto a wire rack to cool.

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com



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43 comments:

  1. Iwona24/10/19 07:46

    So yummy. I love it! :)

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  2. Evi Erlinda24/10/19 08:09

    These pumpkin loaves are really appetizing! Yum!

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  3. Nancy Chan24/10/19 10:49

    Look beautiful and tasty. If only I could reach out and take one to try!

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  4. G'day Souffle24/10/19 15:28

    Pumpkin recipes become popular at Halloween time in the US, but I don't think it's observed in Germany? Your idea of using grated pumpkin looks like a good one, giving lots more texture to the bread. I usually cook a Butternut Squash and then puree it, in order to get my 'pumpkin' flavoring, but your method looks easier!

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  5. Kitchen Riffs24/10/19 16:04

    Really like the idea to use grated pumpkin! I haven't tried that in recipes -- but I will. And speaking of recipes, this is such a terrific one. TONS of flavor, and really pretty. Thanks!

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  6. Pam24/10/19 16:50

    Yum. I love the little mini loaf pans.

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  7. Jean | DelightfulRepast.com24/10/19 17:00

    Angie, I love this! A savoury pumpkin bread to go with autumn soups and salad. Yes!

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  8. Juliana24/10/19 22:29

    Oh Angie, can I can a couple of these pumpkin bread? They look so tasty with the rosemary and parsley. Thanks for the recipe. Have a lovely rest of the week!

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  9. foodtravelandwine25/10/19 02:37

    It looks delicious....I love it!.......Abrazotes, Marcela

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  10. Whats Cookin Italian Style Cuisine25/10/19 13:17

    oh the vibrance of these are wonderful cakes!

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  11. Nammi25/10/19 14:51

    wow thats a great idea!. should give it a try. love the bright orange and dots of red thrown in

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  12. Natalia25/10/19 16:22

    Yum! Sounds and looks wonderful! Today I am also baking with pumpkin ☺

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  13. gluten Free A_Z Blog25/10/19 16:31

    Angie,
    This little cakes look and sound perfect for the season. I'm getting into pumpkin right now and love the flavors in your savory cakes.

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  14. Kinga K.25/10/19 17:47

    Looks phenomenal ❤

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  15. Balvinder26/10/19 02:15

    These cake looks seriously amazing.Love the addition of chili peppers.

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  16. mjskit26/10/19 05:02

    I hope you were thinking of me when you made these. :) There is no doubt that I would love sitting down with one of these cakes right now and eat the whole thing and then maybe another. You can bet I'll be making these. Thanks Angie!

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  17. Mae Travels26/10/19 13:45

    The colors in those little loaves are spectacular!

    best... mae at maefood.blogspot.com

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  18. Christine Ho26/10/19 14:30

    New idea of using pumpking and chilli peppers for making cakes, Angie.
    Never tried this idea before. It sounds good.

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  19. Jeff the Chef26/10/19 16:16

    What gorgeous cakes! I love the ingredient list - especially the fresh pumpkin.

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  20. mary anderson26/10/19 17:32

    i love the recipe i have known some of the recipe of this kind i may be starting my blog site too so i'll put those there i hope you'll appreciate it because my inspiration is you to start it :) thanks

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  21. Monica Hein ~ Beauty Diary27/10/19 04:32

    It looks delicious

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  22. Izaa27/10/19 07:16

    Look beautiful and tasty

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  23. Suja Manoj27/10/19 15:32

    Perfect for the season, looks so tasty and colorful, yum.

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  24. tigerfish27/10/19 16:00

    The grated pumpkin definitely gives a better texture to the cakes. I used pumpkin puree the last time I made muffins. They turned out ok but I know the texture cannot beat those made from grated pumpkin

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  25. Pola & Cleme27/10/19 17:40

    Angie HI! this mini cake with pumpking and chili look very very well!
    Yummy!

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  26. Amy (Savory Moments)28/10/19 14:00

    I LOVE these, Angie!! They are so cute and fun and sound and look delicious!

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  27. Cheyanne @ No Spoon Necessary28/10/19 14:17

    These mini cakes are absolutely adorable, Angie!! I am loving that orange color with the pop of red and green - SO pretty!!! These look delicious and just perfect for the season!! Cheers!

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  28. mary anderson28/10/19 16:13

    eventually, i got some time to view some of your recipes i have tried some of your main course and dessert recipes and it turn out to be so great we rarely go out for dinner thanks to you and i really need a handy book of your recipes please let me know if its available thanks :)

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  29. Liz That Skinny Chick Can Bake28/10/19 17:11

    I love these mini cakes! They'd be perfect with a hot bowl of chili!!

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  30. SavoringTime in the Kitchen28/10/19 19:54

    These are the cutest little pumpkin cakes I've seen! The pumpkin and chili combination along with the rosemary and parsley sounds fantastic together. Great pics too! :)

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  31. Vicki Bensinger28/10/19 21:00

    Aren't these adorable and they look so tasty. I will add this to my list of fall recipes to try.

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  32. Cathy @ She Paused 4 Thought28/10/19 21:52

    WOW those look spectacular! It is a perfect fall recipe.

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  33. Merryn@merrynsmenu29/10/19 05:10

    I love these mini pumpkin cakes with chilli and spice, all things very nice :D

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  34. Anonymous29/10/19 06:07

    Angie,
    It's so nice to find a savory recipe using pumpkin. Simply beautiful also! Happy autumn to you!
    Ciao,
    Roz

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  35. Valentina29/10/19 06:45

    Another beautiful recipe. The combination of the pumpkin with rosemary and chili is brilliant. And so cool the pumpkin is grated and not pureed. :-) ~Valentina

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  36. Dawn @ Words Of Deliciousness30/10/19 01:56

    The mini pumpkin cakes look delicious and so cute!!!

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  37. 2pots2cook30/10/19 14:06

    So very inspiring one : love hokkaido and love chili ! Truly beautiful Angie !

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  38. Marcelle 1/11/19 15:32

    Angie, these little mini cakes have an amazing color. I'm sure grated pumpkin makes these super moist and flavorful! I've never worked with nutritional yeast, but I'm see more of it in recipes lately, I'll have to look it up! Gorgeous photos, as always Angie!!

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  39. Arpita2/11/19 23:39

    These pumpkin cakes look gorgeous!! love them..

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  40. Easyfoodsmith6/11/19 15:53

    That's a neat recipe and going through your ingredient list, I was intrigued by the use of wine in the bread. Very interesting!

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  41. Mindy10/11/19 17:10

    These little gems would be perfect with a bowl of soup or chili!

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  42. Roz | La Bella Vita Cucina16/11/19 09:39

    Angie, I love, love, LOVE these pumpkin mini cakes! We're soup lovers, and I can just imagine how delicious these are to accompany a hot bowl of chili! I love the add-in of chili pepper too! Pinning and on my 'must make' list! Thank you so much,
    Ciao,
    Roz

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  43. Emma @ Bake Then Eat28/11/19 22:55

    These would be perfect for my lunchbox with a salad, they look amazing.

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