Sunday, 18 January 2015

Peter Peter Pumpkin Eater

My dad has a great veggie that I am very jealous of. But as they went off travelling to Kangaroo Island, I got to look after their veggie patch. And in doing so, I scored myself a delicious (& huge!) home grown pumpkin.

I was so excited! I was going to make baked pumpkin seeds, pumpkin soup, pumpkin bread, pumpkin risotto, ect ect. The only problem was, that as soon as I cut into the pumpkin, it would only last a week or so in the fridge.

So, what do do with a pumpkin of this size! I just cant see food go to waste. I didn't want it to go off.

I was able to give a bit away, but I was still left with SO much pumpkin. After cutting some pieces to just keep in the fridge, I baked the rest in the oven & made pumpkin puree to freeze.

So, I started with some super healthy pumpkin bread. So delicious & so moist...a little too moist, so I had to put back in the oven for a little while on a low temp. And then there was pumpkin & sage scones! Wow, these were so good! With a little bit of Nuttalex (for Vegans) or even cream cheese.

Ok, but I still has more pumpkin left how about a pumpkin risotto (well not in the same day!) There is so much you can do with pumpkin...pumpkin cookies, pumpkin pie, pumpkin soup.

I think I definitely have to try make a pumpkin pie...I still have pumpkin puree left in my freezer.

Well, if you do find yourself with too much pumpkin, here is some recipes that you can make to use up your pumpkin...

Pumpkin Puree (V+GF)


1 Pumpkin

Cut pumpkin in half or in pieces, depending on the size & place skin up on baking tray (lined with baking paper). Bake in the oven at around 180deg for 45-60mins, or until soft. Make sure you keep checking the pumpkin by lightly pressing on the skin.
When soft, remove from oven & cool. Scrape out of skin & mash or process in food processor.
Store in containers & freeze for later use.

Pumpkin seeds (V+GF)


Pumpkin Seeds
1-2 tbsp Coconut or Olive oil

Optional (Spices: Cinnamon or Cumin/Coriander) Coconut sugar/brown sugar

Wash the pumpkin seeds thoroughly & dry with a towel or paper towl. Make sure they are really dry. Mix in a bowl with oil, salt and any other flavourings. Place on lined baking tray & bake for 45mins at 150degC, turning & stirring in between. Let cool & enjoy

Pumpkin Bread (V+GF)


1.5 chia eggs (1.5 Tbsp chia seeds + 4 Tbsp water)
1 tbsp Coconut oil

1/4 cup maple syrup (or honey if not vegan)
3/4 cup pumpkin puree
1 mashed ripe banana (primarily for binding)
1/3 cup coconut sugar or brown sugar
1/2 tsp sea salt
2 tsp baking soda
1/2 tsp ground cinnamon
1 tsp pumpkin pie spice (nutmeg, cinnamon, ground ginger, allspice)
1/2 cup water
1 cup + 1 Tbsp gluten free rolled oats
1/2 cup + 1 Tbsp almond meal (ground from raw almonds)
1 1/4 cup Coconut flour
1 Tbsp raw pumpkin seeds &/or pecans

Prepare chia eggs in a large mixing bowl and preheat oven to 180degC. Prepare loaf pan by lightly greasing or lining with baking paper. 
To chia eggs add pumpkin, mashed banana, honey or maple syrup, coconut oil (you might need to melt a little, but make sure it is cool) and whisk to combine.
Next add coconut sugar, baking soda, salt, cinnamon, pumpkin pie spice, and whisk. Add water and whisk again.
Add oats, almond meal, coconut flour and stir. If it appears too wet, add in another couple Tbsp of oats or coconut flour. It should be semi-thick and pourable.
Scoop into loaf pan and top with pumpkin seeds &/or pecans
Bake for 40-47 minutes, or until deep golden brown and a toothpick inserted into the centre comes out clean.
Remove from oven and let set in pan for at least 20 minutes and then gently transfer to a plate to cool.
Let cool completely before slicing, preferably several hours, otherwise it can be a bit crumbly.
Also, slice gently, as it’s rather tender. Enjoy :)

Pumpkin Sage Scones (V)


3/4 cup unsweetened PLAIN almond milk + 1 Tbsp fresh lemon juice
2 1/4 cups wholemeal flour
1 Tbsp baking powder
1/2 tsp sea salt
pinch each ground cinnamon and nutmeg
2tbsp Coconut oil
2tbsp Nuttalex (Non-dairy butter)
1/4 cup pumpkin puree
3 Tbsp fresh sage, roughly chopped

Preheat oven to 180 degC.
Measure almond milk in a large liquid measuring cup and add lemon juice. Let curdle 5 minutes, then whisk in pumpkin puree.
Mix flour, salt, baking powder, cinnamon, nutmeg in a large bowl. Add nuttalex and use hands to combine until small pieces remain and it looks like wet sand. Work quickly so the butter doesn’t get too warm. Add coconut oil & mix again.
Using a wooden spoon, mix in chopped sage. Then stir gently while pouring in the almond-pumpkin mixture 1/4 cup at a time. You may not need all of it. Stir until just slightly combined. It will be a little sticky.
Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself a couple times and add more flour as needed.
Form into a 1-inch thick disc, handling as little as possible. Use a 1-inch thick dough cutter or a similar-shaped object with sharp edges (such as a small drinking glass) and push straight down through the dough, then slightly twist. Repeat and place scones on a baking sheet. Gently reform the dough and cut out scones until no more dough is left.
Brush the tops with a bit more melted non-dairy butter and gently press a small divot in the center using your thumb. This will also help them rise evenly, so the middle won’t form a dome.
Bake for 13-17 minutes or until fluffy and golden brown. 

Recipes derived from: