Spicy Pumpkin and Apple Bundt Cake
INGREDIENTS
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2 eggs, lighty beaten
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½ cup pasteurized egg whites
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¼ cup blackstrap molasses
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1 tbsp white wine vinegar
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1 tsp pure vanilla extract
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300g (2½ cups) spelt flour
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70g (½ cup) arrowroot flour
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2 tsp baking powder
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1 tsp baking soda
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½ tsp Himalayan or fine sea salt
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2 tsp ground cinnamon
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½ tsp freshly grated nutmeg
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½ tsp ground allspice
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¼ tsp ground clove
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¼ tsp ground cardamome
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1 tsp ground ginger
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2 red apples, skin on, cut into small cubes (I used Spartan)
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350g raw pumpkin, peeled and diced
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2 tbsp raw unsalted pumpkin seeds
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4 scoops vanilla flavored whey protein powder
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¼ cup date paste
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½ cup pumpkin puree
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¼ cup fat free plain Greek yogurt
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2 tbsp unrefined coconut oil, softened
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¼ tsp ground cinnamon
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¼ tsp freshly grated nutmeg
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¼ tsp ground allspice
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¼ tsp ground cardamom
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¼ tsp ground ginger
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