Simple For Recipe: Pumpkin Chilli Mini Cakes with Nutritional Yeast and Herbs

These mini savoury pumpkin loaves are really soft and tender with a nice crust, and are so moreish. They can be enjoyed as a weekday lunch with a seasonal salad or a bowl of soup, or as a snack throughout the day. Most pumpkin cake or bread recipes call for mashed pumpkins, but I decided to try this recipe and have a go at using grated raw pumpkin to create a lovely texture that's moist and a little chewier. Besides that, grated pumpkin will give you attractive flecks of orange in your baked goods.

250 g Organic hokkaido pumpkin
©angiesrecipes, unpeeled and finely grated
2-3 Red chilli peppers, finely sliced
200 g Refined spelt flour
1 tbsp Baking powder
25 g Nutritional yeast flakes
2 tbsp Fresh rosemary, chopped
1 tbsp Fresh parsley, chopped
3 Large eggs, separated
120 ml Dry white wine (or milk)
1 tsp Sea salt
8 x 5 g Butter for topping, optional

Thoroughly wash the pumpkin. Pat dry with a kitchen towel and finely grate. Rinse the chilli peppers. Dry and chop finely. Prepare a mini loaf pan with 8 holes. For easy removal after baking, grease and line the holes with baking paper.
Preheat the oven to 180C/350F with fan on. Whisk together the flour, baking powder, and nutritional yeast in a mixing bowl. Seperate the eggs.
Using an electric mixer, beat the egg whites until stiff. Set aside. In another mixing bowl, stir the egg yolks and white wine or milk until well combined.
Stir in grated pumpkin, chopped chilli peppers, herbs and salt until incorporated. Fold in 1/3 of the whipped egg white to lighten up the batter. Now fold in the rest of the egg whites until fully combined.
Divide the batter evenly among the 8 loaf pan holes. Top each with a piece of butter if using. Bake in the middle of hot oven for about 25 minutes until golden brown. Remove from the oven and Stand in pan for 5 minutes before turning out onto a wire rack to cool.