Paleo Moon Cake (Mixed Nuts and Seeds)
 
Prep time
Cook time
Total time
 
Serves: 12 to 24 Moon cakes (dependant on the size of your mould)
Ingredients
  • 3 eggs
  • 8-10 medjool dates (pitted and finely chopped) (buy on iherb or amazon)
  • 1 cup tahini (buy on iherb or amazon)
  • ½ cup coconut oil (buy on iherb or amazon)
  • ½ cup sesame seeds (buy from iherb or amazon)
  • ½ cup raw almonds (buy on iherb or amazon) - leave out for nut free
  • ½ cup pumpkin seeds (buy on iherb or amazon)
  • ½ cup shelled watermelon seeds or sunflower seeds (buy on iherb or amazon)
  • ¼ cup raw honey (buy on iherb or amazon)
  • ¼ tsp salt (buy on iherb or amazon)
  • extra coconut oil to grease the moulds
Instructions
  1. preheat the oven to 160c degrees (320 fahrenheit)
  2. in a large mixing bowl, measure and add all the dry ingredients and
  3. add all the wet ingredients and combine well
  4. oil your moulds with ½ tsp coconut oil in each mould
  5. spoon the batter in, if using muffin tins, only fill them halfway as you don't want these cakes thicker than 1 inch
  6. bake in the oven for 15 minutes if your moulds are about 1cm thick or 20mins for 2cm (1 inch approx) thick
  7. remove from the oven and allow to cool for 10 minutes before removing from the moulds
  8. allow the moon cakes to cool completely on a wire rack before storing in an airtight container
  9. this is a really simple recipe the kids can also join in on, my 3 yo really enjoyed helping with the measuring, mixing and photo styling :)
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/paleo-moon-cake-mixed-nuts-and-seeds/