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: