Healthy pumpkin and ricotta savoury cakes.

Healthy pumpkin and ricotta savoury cakes.

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:

Print Recipe
Healthy pumpkin and ricotta savoury cakes.
  1. 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.
  2. Add the pumpkin mixture to egg whites, mix folding gently until well combined.
  3. Pour mixture into a muffin tin, you should end up with 12-14 cakes. Sprinkle every cake with mixed seeds.
  4. Bake at 356°F for 25-30 minutes, serve cold or room temperature.

Healthy pumpkin and ricotta savoury cakes.

You might also like

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Verified by MonsterInsights