Pumpkin Protein Cake with Turmeric

I just wanted to share another one of my latest breakfast recipes that uses turmeric... Pumpkin Protein Cake with Turmeric...  you know I love turmeric, and am working it into my food plan more and more lately.

This is a great high protein and low carb breakfast treat... and it is delicious and very filling!  This cake is dense and doesn't rise much, even with the baking powder.

I used North Coast Naturals Vege Pro-7 protein powder in this recipe. Feel free to use your own favorite.

Pumpkin Protein Cake with Turmeric
Makes 1 cake, and divide into 2 servings.

• 1/2 cup cooked pumpkin
• 1 scoop vanilla protein powder
• 1 egg
• 1 tsp turmeric
• dash of cinnamon
• 2 Tbs vanilla unsweetened Almond Breeze
• 1 Tbs chia seeds
• 1/2 tsp baking powder

1. Beat all ingredients together and allow to sit for a few minutes till chia seeds begin to swell.
2. Pour batter into a microwave safe dish which has been lightly coated with a non-stick spray.
3. Cook on HIGH for 3 minutes, then check that the batter is not rising too high and running over the edge of the baking dish. 
4. Then cook on HIGH for another 3 minutes.
5. Remove from mike and let rest 4 or 5 minutes.
6. Remove cake, divide in half and place into 2 serving dishes.
7. Top as you like.

Per serving of 1/2 of the cake, without toppings.
Weight Watchers P+ = 3.
Calories 130; Protein 14g; Carbohydrate 7g; Fat 4g; Fibre 3g.

Printable Recipe

Just look at the beautiful color of this batter!

Ready to pop into the mike.

Halved, plated and topped.

MMMMM!  Enjoy!

Have you broken out the pumpkin yet?