As long as the pumpkin season lasts, we have to take advantage of that, don’t you think? Pumpkin is THE perfect vegetable for more nutrients in our Sweet Treats. It is creamy, nice orange-colored, naturally sweet, easy to prepare and local. That’s one of the reasons you’ll find a lot of pumpkin recipes on my blog :). I made this crumble cake with Kerstin, she loves baking at least as much as I do, or a bit more :).
Crumble bars- healthy and low fat
What I particularly love about this crumble cake is that it tastes unbelievably creamy without a rich source of fat in the filling. That’s what the pumpkin does. If you look at other recipes on the Internet, the fillings are usually much too greasy for my taste. For this version, we only need 3 ingredients, plus cinnamon. Pumpkin, dates and starch flour. Without that, it would be a bit in heat afterward.
The other variant would be a source of fat, if fat becomes cold, it becomes hard as well. I am here however team starch of course :).
I am curious about what you will say when you have made the crumble cake.
The rest of the ingredients for the crust are also quite simple, maple syrup for sweetening, flour as a base and almond paste for a smooth texture in the crust and the crunch in our crumbles. Since you can easily save one part of the crust for the crumbles, this cake is made super fast.
- crust and crumble:
- 90 g oat flour
- 90 g almond flour
- 100 ml maple syrup
- 100 g almond butter
- ½ tsp baking powder
- 400 g pumpkin, cooked
- 150 g dates
- 2 heaped tbs cornstarch
- 1 tsp cinnamon
- Preheat oven to 180 degrees C°.
- In a bowl, knead the ingredients for the crust into a dough.
- Put ¼ of dough aside and save for crumbles.
- Cut a baking paper for a 4-sided cake tin so that the edge of the tin is also lightly covered.
- Press the dough into the cake tin. If necessary, use a water glass to help and press the dough evenly into the mold until the dough sticks well together. Pre-bake for 10 minutes.
- For the filling, mix the pumpkin puree, dates, corn starch and cinnamon in a blender until creamy.
- Transfer filling on your pre-baked crust and spread evenly.
- Sprinkle the rest of the dough on top of the filling and bake for about 30 more minutes.
- Take the cake out of the oven and let it cool completely so that the mixture can harden.
- Then cut into the desired shape and enjoy with coconut cream or whatever you wish.