Paleo Moon Cake (Mixed Nuts and Seeds)
Serves: 12 to 24 Moon cakes (dependant on the size of your mould)
- 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
- preheat the oven to 160c degrees (320 fahrenheit)
- in a large mixing bowl, measure and add all the dry ingredients and
- add all the wet ingredients and combine well
- oil your moulds with ½ tsp coconut oil in each mould
- spoon the batter in, if using muffin tins, only fill them halfway as you don't want these cakes thicker than 1 inch
- bake in the oven for 15 minutes if your moulds are about 1cm thick or 20mins for 2cm (1 inch approx) thick
- remove from the oven and allow to cool for 10 minutes before removing from the moulds
- allow the moon cakes to cool completely on a wire rack before storing in an airtight container
- 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/
3.5.3228