I usually start my posts writing the Italian one, not today as today I’m writing for a special occasion, the first #IFBCX recipe exchange.
What is IFBCX?
It’s the official hashtag for International Food Blogger Cooperative Facebook Group.
A place where food bloggers from all over the world can cooperate, learn, share.
To know better each other I suggested a recipe exchange similar to the one I usually do with Bloggalline ( Italian food bloggers group).
Many joined it, even if not so many I’m used to with Bloggalline, I’m so happy and I had the chance to surf a very beautiful blog, Dani’s cookings, written by Daniela from Sofia, Bulgaria.
She is a great photographer, I love her photos, expecially ones about cakes, so yummy but she has also many healthy recipes, you know I’m a big fan of this cooking style as we try to stick to a low calories diet at least five days a week so, instead of a cake, I chose a healthy treat.
Rule (or at least the indication I gave) for this exchange wants you to make a recipe from your friend’s blog but change it enough to avoid copycat recipes.
So, starting from these healthy pumpkin, ricotta and quinoa muffins I produce my healthy pumpkin and ricotta savoury cakes.
I must be honest, I used some leftover I had in the fridge: pumpkin and egg whites from other recipes I did and that I already have to post plus ricotta.
I added mixed seeds on top for a crunchy boost and some grated Parmesan for flavour, then I crossed finger hoping for a good result as it was pure experimentation: I must say I liked them a lot, hubby liked them less but he dislikes the sweet taste of pumpkin.
I also have to say they are even better the day after ( but keep them stored in the refrigerator).
Thank you Daniela for your inspiration, looking forward to a new recipe exchange!
Here the full recipe:
- 7 oz pumpkin puree
- 8 egg whites
- 9 oz fresh ricotta cheese
- 4 tabsp grated Parmesan
- 1 pinch grated nutmeg
- to taste salt and pepper
- to taste mixed seeds
- Mix very well pumpkin puree, ricotta cheese, Parmesan, nutmeg, salt and pepper. In a separate bowl beat egg whites with an extra pinch of salt until white and fluffy.
- Add the pumpkin mixture to egg whites, mix folding gently until well combined.
- Pour mixture into a muffin tin, you should end up with 12-14 cakes. Sprinkle every cake with mixed seeds.
- Bake at 356°F for 25-30 minutes, serve cold or room temperature.