Pumpkin Baby Cakes with Sage

Pumpkin cake

Looking for a light lunch or healthy snack or finger foods in your party? Easy to prepare and make? Freezer friendly food? Delicious? Yes to all! These little pumpkin baby cakes are awesome.

It is definitely a budget meal. You already have a piece of pumpkin and eggs in your fridge, and other ingredients in your pantry. Quick and easy! Mix all up, shape into patties and cook in a pan. It takes no time. Leftovers can be kept in freezer for months. Just take them out and heat them in the oven before serve. Pumpkin and sage are a match made in heaven. You can put sage leaves on patties while cooking in a pan like me or fry sage leaves separate for more crispy intense flavour. Yum!


1 cup of grated pumpkin
1 cup of buckwheat flour
2 eggs beaten
1 teaspoon of nutritional yeast
1 teaspoon of minced garlic
1 teaspoon of cumin
1 bunch of sage
a teaspoon of coconut oil
salt and pepper to taste

Place all ingredients in a mixing bowl and fold to combine until they come together as a dough. Take a small amount and roll into a patty shape. Heat a pan over medium heat and add a drizzle of coconut oil. Cook patties with sage leaves for 4-5 minutes each side until golden. Serve with salads.


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