You can make this recipe one of two ways:
We used method 2 for the first trial and method 1 for the second. Both taste great, but I’m a fan of the second method.. this recipe came about when I couldn’t think of something different to the conventional muffin flavours. I opened the crisper draw of the fridge and there was a small third of a kent pumpkin left, fortunately not enough for a soup but just enough to trial something else.
I’d already started scooping out the seeds and preheated the oven when I realised I didn’t know what else to use to form a recipe with this. Nevertheless!
I coated my pumpkin wedges in cajun, cumin, garam masala and a little paprika (the same spices used in the recipe) so that they baked on to the flesh, you can just add these when you’re bringing the whole recipe together if you like but I love the smells these spices output when you open the oven door AND they taste amazing, so a little extra doesn’t hurt 😉
1/3 small kent pumpkin |
2 tsp. mild cajun spices |
3 tsp. cumin, ground |
2 tsp. garam masala |
2 tsp. paprika |
200g gluten free SR flour |
1 tsp. baking powder |
120g. chickpeas (drained) |
2 spring onions (green only) |
2 tbsp. tofutti |
2 tbsp. extra virgin olive oil |
3/4 c. rice milk |
1/4 c. pepitas to top |
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