Whole grain, a vegetable, no oil or buttery anything at all, no refined sugar–this is better for you than most breakfasts, yet tastes like dessert! And it’s perfect for fall.
2 cups whole wheat flour
2 t. baking powder
2 t. cinnamon
1 t. baking soda
1/4 t. salt
1/4 t. cloves
4 beaten eggs (or 8 whites if you want even less fat)
1 cup agave nectar (or honey)
1 large or 2 small cans of pumpkin
Combine dry ingredients. Mix in the rest. Pour batter into a greased 9×13 pan and bake at 350º for 30 minutes or so. It should be heavy and moist, but not mushy. Cool on a wire rack.
Frosting (optional, of course)
Leave a one 8 oz. brick of cream cheese out for a while to soften and then puree (I added a 1″ slice of tofu just to see how it would turn out, and it was not even noticeable–my teenager licked the bowl out, and you can’t have better proof than that). I liked mixing it in my mini food processor, which got the cream cheese and tofu very smooth even though I didn’t give the cheese much time to soften and the tofu was firm.
Sweeten with agave nectar to taste, maybe 1/2 cup. (Sorry, I wasn’t measuring . . .)
Spread frosting on cooled cake and sprinkle with chopped walnuts or pecans, if desired.
Refrigerate. Does well made the day ahead.
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Sunny I can’t wait to try this yummy dessert. I love to cook with whole wheat flour and it’s fun to find more recipes using it.
I got a whole gallon of agave nectar at Sunflower Market, our lower priced health food store. It might have been $25.
They’ve got agave nectar at Walmart nowadays. I haven’t compared prices, though. It costs quite a bit more than sugar. If you opt for sugar instead, put in more than is called for since agave nectar, like honey, is sweeter than sugar. And put it in with the dry ingredients instead of the wet.
WOW. I can’t wait to try this. But I’ve never bought agave nectar before. Is it hard to find?
Wow, that sounds so good. That’s definitely being made this fall.