I created a fall dessert recipe for Clean Eating magazine”s October issue back during the summer. As it got closer to the fall, I began looking for Clean Eating magazine to find out that the publisher had gone bankrupt. I couldn”t believe it. All the work I had put into creating this clean dessert recipe and it wasn”t even going to be published. Clean Eating magazine had strict guidelines for their recipes in order for them to be considered clean. Creating a clean dessert can be tricky because there is fat, sugar, and carbohydrates to consider. I did not want this recipe to go to waste so I am sharing it with you.
My sweet potato-pumpkin mini mason jar cakes with ricotta cheese glaze and pumpkin seed granola topping highlights the flavors of fall with the addition of sweet potato, pumpkin, and pumpkin seeds.
The fat in the recipe is olive oil. My go-to olive oil is from California Olive Ranch which is produced in California. This is their Miller”s Blend. Love the name! In this recipe I use their extra virgin olive oil.
California Olive Ranch was gracious enough to provide their olive oil for me to use when cooking at Chefdance (dinner event within the Sundance film festival).
You can find their olive oil at Wal-Mart. Try it and taste the difference!
Sweet Potato-Pumpkin Mini Mason Jar Cakes with Ricotta Cheese Glaze and Pumpkin Seed Granola Topping
¼ cup oat flour*
1/3 cup white whole wheat flour
3/8 tsp baking soda
3/8 tsp baking powder
3/8 tsp fine sea salt
½ tsp ground cinnamon
¼ tsp ground ginger
1/8 tsp orange zest
3 Tbsp extra virgin olive oil plus extra for greasing
1/3 cup low fat buttermilk
2 Tbsp raw honey
¼ cup organic evaporated cane juice
1 large egg, at room temp
¼ cup canned organic pumpkin
1 tsp pure vanilla extract
¼ cup finely grated sweet potato
Ricotta Cheese Glaze:
1/3 cup light ricotta cheese
3 tsp fresh orange juice
Pinch orange zest
1 ½ tsp pure organic maple syrup
2 Tbsp fat free milk
Pumpkin Seed Granola Topping:
½ cup rolled oats
½ Tbsp shelled roasted unsalted pumpkin seeds
2 tsp pure organic maple syrup
Pinch ground cinnamon
Pinch fine sea salt
Honey, for garnish (optional)
Preheat the oven to 350 degrees F. Lightly grease seven 4-ounce mason jars with olive oil.
In a medium mixing bowl, combine the first 8 ingredients.
In another mixing bowl, combine the olive oil, buttermilk, honey, cane juice, egg, pumpkin, and vanilla, whisking until smooth.
Gradually whisk the dry mixture into the wet until just combined. Do not over mix.
Fold the grated sweet potato into the batter.
Spoon ¼ cup of the batter into each mason jar. Place the mason jars in a 13×9-inch baking pan and bake for 25 minutes. Transfer the jars to a wire rack to cool slightly.
Meanwhile, prepare the glaze. Whisk the cheese, orange juice and zest, maple syrup, and milk together until smooth.
For the pumpkin seed granola topping, combine all of the ingredients. Spoon the mixture on a baking sheet and bake for 8 to 10 minutes.
Serve the cakes warm with a spoonful of the glaze and topped with the pumpkin seed granola topping and if desired, a drizzle of honey.
Serves 7
*If you do not have oat flour, process rolled oats in a food processor until a powder forms.
Nutrients per serving (1 mason jar cake): Calories: 301, Total Fat: 10g, Sat. Fat: 2g, Monounsaturated Fat: 5.4g, Polyunsaturated Fat: 1.6g, Omega-3s: 85.6 mg, Carbs: 46g, Fiber: 3g, Sugars: 15g, Protein: 8g, Sodium: 262mg, Cholesterol: 34mg
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