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    You are in: Home / Recipes / Pumpkin Yogurt Cake (Gluten Free) Recipe
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    Pumpkin Yogurt Cake (Gluten Free)

    1/1 Photo of Pumpkin Yogurt Cake (Gluten Free)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    InnerHarmonyNutrition's Note:

    I dusted some cinnamon and powdered sugar on top, but please feel free to top with whipped cream or serve as is. Instead of almond slices, you can also use almond meal, but almond meal is more expensive and gets oxidized sooner. You can save money by using almond slices. For more healthy, gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.

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    Ingredients:

    Serves: 6

    Yield:

    7-inch ...

    Units: US | Metric

    Crust

    • 1/2 cup gluten free oats
    • 1/2 cup sliced almonds or 1/2 cup almond meal
    • 4 tablespoons coconut oil, melted
    • 2 tablespoons coconut sugar crystals (or other natural sugar)

    Filling

    • 10 oz/ 300 g cooked kabocha squash
    • 5 5/8 oz/ 300 g plain Greek yogurt
    • 2 eggs
    • 4 tablespoons coconut sugar crystals (or other natural sugar)
    • 1/2 teaspoon vanilla extract
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon nutmeg

    Directions:

    1. 1
      Cut the kabocha squash in half and discard seeds. Cut them into large chunks and steam them until soft. Remove the skin.
    2. 2
      In the food processor, place oats and almond slices and process until they are ground. (If you are using almond meal, you only need to process oats.).
    3. 3
      Preheat oven to 350°F/180°C.
    4. 4
      In a bowl, place the ground oats, almonds (or almond meal), melted coconut oil and 2 Tbsp of sugar. Mix well and press it onto the bottom of a 7-inch springform pan.
    5. 5
      In the food processor or blender, place the cooked pumpkin flesh, yogurt, eggs, 4 Tbsp of sugar, vanilla, cinnamon and nutmeg and process until it is well blended.
    6. 6
      Pour the mixture in the springform pan.
    7. 7
      Bake for 40 – 50 minutes. It might look a little too soft, but it will be set.
    8. 8
      Cool and refrigerate overnight or for several hours.
    9. 9
      Infuse love, slice and serve!

    Ratings & Reviews:

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    Nutritional Facts for Pumpkin Yogurt Cake (Gluten Free)

    Serving Size: 1 (47 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 198.7
     
    Calories from Fat 138
    69%
    Total Fat 15.3 g
    23%
    Saturated Fat 8.8 g
    44%
    Cholesterol 62.0 mg
    20%
    Sodium 24.0 mg
    1%
    Total Carbohydrate 10.6 g
    3%
    Dietary Fiber 2.4 g
    9%
    Sugars 0.4 g
    1%
    Protein 5.9 g
    11%

    The following items or measurements are not included:

    coconut sugar crystals

    kabocha squash

    Greek yogurt

    coconut sugar crystals

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