Ok so the Paleo lines are far more blurry than vegan ones.. so you are either in the chickpeas are ok camp or not.. personally I am cool with cutting out grain dependency, so alternatives are a passion of mine.
I will say the dates have natural sugar, as well as the pumpkin, so these can go past caramel to slightly burned fast.. so keep an eye on them towards the end of the cooking time, and don’t make them in a texas tin or large dollop – keep them small so the sugars will not over-caramelise on the exterior, before the inside is done… its just the physics and chemistry of recipe development. Enjoy!
100-110g dates, pitted
250g mashed pumpkin
50g coconut oil
50g almond Flour
50g chickpea flour
50g mesquite powder
1 tbsp baking powder
¼-1/2 tsp nutmeg
1 tsp cinnamon
¼ tsp allspice
Chop dates in a food processor until small chunks, (sultana size), (Thermomix 5-10 secs/speed7), add eggs, mashed pumpkin, 50g coconut oil mix to until thoroughly incorporated. (Thermomix 20 sec/speed 5).
Add remaining ingredients and mix until just incorporated (do not overmix). (Thermomix 10-15 sec/speed 6).
Spoon into muffin tin, or make freeform scones, as high dollops on a lined baking tin.
Place into a moderate oven 170 C for 15-18 minutes.
Thanks to Jasmine at Active Eating for playing in the kitchen with me on this one xx.