Tuesday, November 8, 2016

Pumpkin Pear Cake

     Can you think of a smoother combo than Pumpkin and Pear, ...didn't think so!  It simply rolls off the tongue with eager anticipation of first bite.  And creating each of these 9 servings for only 181 calories, 13g net carbs and 16g protein only adds to the appeal.  I also experimented with creating Aquafaba Whipped Cream, so put that on your must try list for a fun new topping twist (type Aquafaba Whipped Cream in the search bar for recipe).  No better time than now to expose your taste buds to new adventures!

Ingredients for 9 servings~
15oz can drained Garbanzo Beans (reserve juice to make Aquafaba Whipped Cream)
1/4 cup 30 cal/cup Almond Milk
2 jumbo Eggs
1 cup Pumpkin
1 scoop Cellucor Whipped Vanilla Protein Powder
1/2 cup Swerve Confectioners Erythritol
1/3 cup Betterbody Foods Coconut Flour
6 Tablespoons Pumpkin Spice G Butter
1 teaspoon Baking Powder
Dash Pumpkin Pie Spice or Cinnamon
Dash Betterbody Foods Vanilla
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4oz sliced fresh Pear
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1 Pumpkin FitJoy Protein Bar, torn in pieces
2 Tablespoons 30 cal/cup Almond Milk
1/2 cup Pumpkin
1 scoop Cellucor Whipped Vanilla Protein Powder
1/4 cup Swerve Confectioners Erythritol

     Add drained Garbanzo Beans and Almond Milk from first set of ingredients into Magic Bullet or Blender and process till smooth and well combined, pour into mixing bowl and stir in the rest of first set of ingredients, blending thoroughly.  Pour batter into a 8X8 parchment lined pan and top with sliced Pears, bake at 350 for 40 minutes.  Meanwhile, add Protein Bar pieces and Almond Milk from third sets of ingredients to bowl and microwave for 30 seconds, stir til combined, repeat if necessary til Protein Bar is melted and well incorporated into the Milk.  Stir in remaining ingredients and chill til ready to frost cooled cake.  Enjoy  :)

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