Pumpkin gingerbread "Scent of autumn"

Description

Cakes are just amazing! For the third time in a week my family asking them to cook! Very soft, tender, with a terrific aroma of spices, the smell of this fall baking! They are delicious with vanilla frosting, drizzled with chocolate or simply sprinkled with powdered sugar! Ideally submit these cakes for Breakfast with a glass of milk.

Ingredients

Pumpkin

150 g
Sugar

100 g
Oat flakes

70 g
Flour

150 g
Honey

1 Tbsp
Chicken egg

1 piece
Butter

90 g
Soda

0.5 tsp
Salt

1 pinch
Walnuts

70 g
Cinnamon

1 tsp
Nutmeg

0.333 tsp
Ginger

0.333 tsp

Cooking

The pumpkin wrap in foil and bake in a preheated 170 degree oven for about an hour. Then remove the flesh from the skin and blend it. Or you can buy ready-made pumpkin puree baby food.

Butter room temperature vzbit with sugar. Add egg (at room temperature) and beat again.

Nuts slightly grind with a blender.

Cereal slightly crushed with a blender.

To the whipped mass add pumpkin puree.

Milled oat flakes. I use Oat cereals of TM Mistral.

Add soda, spices.

Add the nuts, honey.

Then add the flour and knead the dough. It will be very sticky.

On baking paper with a spoon spread the dough and with wet hands form a cake. Keep in mind that the cakes will rise a half times.

Bake in a preheated 180 degree oven for about 15 minutes. You can submit them just sprinkled with icing sugar. Or melt the chocolate and pour over the gingerbread. Or make the glaze: Cup powdered sugar mixed with 1 tbsp milk and pour the carrot. In any case be very tasty.