If you’re not an Arabic speaker you may have wondered what the heck does the title of my blog mean? Mumkin, pronounced moumkin, in Arabic can mean a few things: maybe; it’s possible; is it possible?; can I have?; or you may have!
So yes, you may have some pumpkin… absolutely, especially this season. I’m going to be cooking up a whole lot of pumpkin recipes. To name a few: these amazing custard cups (delicious, I just made them); Egyptian pumpkin dessert (world renowned – darn those Egyptians really CAN do everything!); a paleo version of the Egyptian pumpkin dessert; and some paleo style pumpkin bread/cake. So scroll on down.
This recipe was inspired by this colorful and very informative book. Yes a book dedicated exclusively to sweet potatoes (and other food/health related topics). I’m a food nerd like that! The recipe in the book is absolutely delicious, but since we’re in pumpkin season and pumpkin is awesome and my family’s official mascot, I’ve decided to make it with pumpkin and tweak a few other things!
Go add the following to your grocery list:
- 1/2-3/4 cup canned pumpkin
- 1/4 cup honey (from my brother in-law’s beehive!)
- 2 eggs
- 1 cup blanched almond flour (I’ve used this – the almond meal at Trader Joes, and I’ve also made my own)
- 1/4- 1/2 cup chopped dates
- 1/4 tspn ground sea salt
- 3/4 tspn baking soda
- 1/4 tspn nutmeg
- 1/2 tspn cinnamon
- 1/4 cup shredded coconut (optional)
1- Heat your oven to 350˚. Chop the dates, and get all your ingredients ready by your food processor.
2- In the food processor, combine the pumpkin puree, honey, and eggs. Pulse until well blended together, for about 1 minute.
3- Add the chopped dates and pulse 1-2 times.
4- Add the flour and seasonings for another one minute.
5- Pour the batter into a greased 8×8 square baking pan (I used coconut oil for the pan). Bake for about 30 minutes, but check it after 20 minutes. Make sure you don’t over bake the cake.