¾ cup PomPom Paddock Cauliflower Flour Mix
1 scoop Happy Way Vanilla Vegan Protein
3-4 tbsp raw cacao powder
1 tsp baking powder
½ tsp baking soda
Generous dash of cinnamon
Pinch of salt
¾ cup mashed pumpkin (suggestion: roast Japanese pumpkin with cinnamon & salt at 200C for 30mins)
2-3 tbsp pure maple syrup
2 tbsp Lakanto Monk Fruit Sweetener (can sub for more Maple Syrup)
1 tsp vanilla extract
1 tbsp melted vegan butter
½ cup of unsweetened almond milk
In a bowl, combine PomPom Paddock Cauliflower Flour mix, vanilla vegan protein, cacao powder, baking powder, baking soda, cinnamon and salt.
In a separate bowl combine the mashed pumpkin, maple syrup, monk fruit sweetener, vanilla extract, butter and almond milk.
Add mixtures together until thick batter forms. Add evenly to donut pan and bake at 180C for 10-15mins.
At PomPom Paddock we unleash your culinary
creativity through simple and super nutritious, plantbased products.
We’re so excited to launch our signature cauliflower
flour – a bespoke blend of gluten and wheat free
produce, freshly picked and perfected to create the
ultimate wholesome, cup for cup flour replacement.
Share the love with your family and friends to
experience guilt-free giddy gratification from your
cupcakes, muffins, pizzas and other delights and use
as an extra serve of vegetables in your children’s
sweet & savoury creations,
They’ll thank you for it … one day!
© 2020 PomPom Paddock. All Rights Reserved.