Pumpkin-spice protein slice


With its natural sweetness, pumpkin is the perfect ingredient for creating a low or no-sugar, guilt-free treat. This pumpkin slice is full of pure, healthy ingredients, and the result after baking is a moist, dense, lightly-spiced slice. The addition of hemp protein powder will ensure that it’s a slow release snack that also serves up a healthy dose of omega-3s.

You could make it totally sugar-free by taking out the honey and adding a little stevia. It’s also dairy-free and gluten-free. A triple, healthy whammy!

This is the third in a trio of recipes (see also my hempy pumpkin soup and my coffee protein scones) I’ve been developing for the nice people at GOOD Hemp Food.

While I received some GOOD hemp products to develop the recipes, these were not sponsored posts. I simply love hemp and think it’s an amazingly nutritional ingredient. If you’re serious about getting healthy with your diet, and you haven’t yet discovered it, I really recommend regularly adding some hemp – whether in the form of oil, seeds, milk or protein powder – to some of your everyday meals.

Pumpkin spice protein slice


500g pumpkin (cooked weight)
2 cups oat flour (plain oat ground into a flour in you blender/processor)
1 cup ground almonds (almond meal)
3 scoops hemp protein powder
2 eggs
Half cup runny honey
1 tsp baking powder
2 tbsp coconut oil
1 tsp cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
Pinch of salt


First chop the pumpkin into chunks and either roast in the oven for at least 45 minutes (at 200 deg c) or boil until soft. Leave to cool and remove the skin. Please note that while I advise always to roast your pumpkin when making soup with it, it’s OK to boil it for this recipe.

Blend well in a food processor until it’s a smooth puree and then begin to add all the other ingredients little by little. I usually add some wet (eggs, coconut oil) and some dry (flour, spices) ingredients and continue like that until they’re all mixed in.

Transfer to an oiled baking mould (I used a square silicone one for this recipe) and bake in a pre-heated over at 190 deg C for 40 minutes.

Bring out and allow to cool. Add some nuts to decorate if desired (here I’ve added pecans), cut into squares and enjoy with a nice cup of coffee (or spiced pumpkin chai!).


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