Pumpkin Oatcakes Recipe

A usual cake given a twist with pumpkin however, flavored with cinnamon and other spices make this cake a healthy nutritious cake low in fat.

Nutritional info

  • 0.4 mg
    Vitamin C
  • 4.9 gm
    Total Fat
  • 0.7 mg
    Iron
  • 17.0 gm
    Carbohydrate
  • 32.8 mg
    Calcium
  • 5.8 mcg
    Vitamin A
  • 0.0 mcg
    Vitamin B12
  • 127.3 kcal
    Energy
  • 1.6 gm
    Protein
1.0 Grated Cup(131.0 gm) Pumpkin
1/2 Cup(73.0 gm) Wheat Flour (Whole)
2.0 Tbsp(16.0 gm) Oats
2.0 Tbsp(20.0 gm) Suji
100.0 Ml(100.0 ml) Nestlé A+ Milk
2.0 Chopped Tbsp(22.0 gm) Almond
1/4 Powder Cup(42.0 gm) Jaggery
1/2 Tsp(2.0 gm) Baking Powder
1/4 Tsp(1.0 gm) Baking Soda
1/4 Powder Tsp(0.5 gm) Nutmeg
0.13 Tsp(0.56 gm) Salt
4.0 Tsp(16.0 gm) Ghee
  • In a mixing bowl add 1/4 cup jaggery powder, 4 tsp ghee, 1/2 cup wheat flour, 2 tbsp suji, 2 tbsp oats, 1/4 tsp nutmeg, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/8 tsp salt, 1 cup grated pumpkin and 100 ml Nestlé A+ Milk.

  • Mix all ingredients and make a batter.

  • To it add 2 tbsp chopped almonds.

  • Transfer the mixture into a baking tray.

  • Preheat the oven at 180 degree Celsius for 10 minutes.

  • Bake it for 20 minutes.

  • Delicious pumpkin oats cake is ready to serve.