Pumpkins are everywhere so why not make something deliciously yummy with them this Halloween.
- 1 cup pumpkin puree**
- 1 1/2 cup buckwheat flour
- 1/2 cup almond flour
- 1/4 tsp himalayan salt
- 1/2 tsp baking soda
- 1 tsp organic vanilla powder
- 1/4 tsp nutmeg
- 1/4 tsp cardamon
- 1/2 tsp ginger powder
- 2 eggs
- 1/2 cup maple syrup
- 1/2 cup organic coconut oil – melted
Pre-heat the oven to 180d fan
In a bowl mix all the dry ingredients together well
In a second bowl beat the eggs, add the maple syrup, coconut oil and pumpkin puree. You can either stir this well until full combined or blend in a high speed blender or with a hand blender
Add the pumpkin mix to the dry mix and fold until a dough consistency forms and it is fully combined.
With a spoon fill either muffin cups or a silicone mould.
Put in the oven for 20 minutes or until golden and cooked throughout
Remove from the oven, leave to rest for about 30 minutes before digging in!!!
To make pumpkin puree: Preheat a fan oven to 180d, cut a pumpkin into 4 and deseed. Place on a lined baking sheet flesh down (skin up) and bake for approx 45 minutes until the flesh is soft. Remove from the heat, leave to cool for about 15-20 minutes then scoop out the flesh with a spoon and puree in a high speed blender or with a hand blender until smooth. You can freeze batches or use the leftovers in soups or stews!!
You could swap out the buckwheat flour for brown rice flour or another gluten free flour you like and the maple syrup for agave or honey