Pumpkin Earl Grey Tea Cakes

Pumpkin and Earl Grey go great together. Who knew?

I whipped these up on a day that I was feeling the need to make something elegant. They’re so perfect for the season: gently spiced, but with a comforting pumpkin kick. And perfectly complimentary to a steaming mug of tea. Thick socks, blanket, and a good book are all recommended.

Pumpkin Earl Grey Tea Cakes

Ingredients

  • 3/4 cup almond flour
  • ¼ cup oat flour
  • 2 earl grey tea bags
  • 1 cup almond milk
  • ¼ cup sugar
  • ½ cup pumpkin puree
  • 2 tbsp ground flax in 6 tbsp water
  • ½ tsp orange zest
  • pinch of salt
  • 1.5 tsp baking powder
  • 2 tsp vanilla

Instructions

  1. Soak the ground flax in the water in a small bowl for about 10 minutes.
  2. In a medium bowl, mix the almond milk with the pumpkin puree, sugar, vanilla, and the emptied tea bags.
  3. Whisk together gently, and then add in the soaked flax, and then the remaining ingredients. Whisk gently until completely combined. Distribute evenly in a lightly greased but unlined muffin tin (the tins shouldn’t be filled to the brim, but halfway or less).
  4. Bake at 350 degrees for 20-25 minutes, until a toothpick inserted in the middle of a cake comes out clean.

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