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Pumpkin Farro Cake

December 13, 2013

Preparation Time: 45 minutes

Cooking Time: approximately 8-10 minutes

Serving Size: 1 cake - Makes about 10

½ Slice on The Slice Plan


2 cups pumpkin, fresh, roasted*, mashed

¾ cup farro, cooked (according to package instructions)

1 egg

½ cup all-purpose or corn flour**

2 tsp cumin

1 tsp chili powder

½ tsp coriander, ground

¼ tsp cayenne pepper

½ tsp garlic powder

½ tsp kosher salt

½ cup olive oil (for frying)


Heat oil in skillet. Coming all ingredients and mix well.

Scoop ¼ cup portions into pan; press down to form flat cake. Allow to cook 4-5 minutes or until edges start to brown and rise from pan. Flip and cook 4-5 minutes longer or until golden browned on both sides.

*To roast a pumpkin: choose a large pumpkin (for 2 cups mash), remove top stem. Cut into quarters. Remove seeds and guts. Rub olive oil over flesh and place FACE DOWN onto baking sheet. Bake for 40-45 minutes at 375-400 degrees (depending on your oven) or until soft. Scoop out, transfer to bowl, and mash using a potato masher or ricer. You may also use canned pumpkin puree.

**You may need to add additional flour, depending on how loose the mixture is. The goal is to have a mixture that resembles a thick brownie or cake batter.

Turn-Out & Storage

Serve hot with goat or blue cheese crumbles and green apple slices. Great as an appetizer, crowd pleaser, or side accompaniment to a meal!

This can be stored for up to 3 days under refrigeration.

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