Savoury Hokkaido Pumpkin Crumble

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

Spicy roasted Hokkaido pumpkin topped with a flavoursome, savoury crumble that uses einkorn flour, rosemary, warm spices, pepitas and sunflower seeds for extra texture and flavour. It makes a perfect meatless meal.

Savoury Hokkaido Pumpkin Crumble

adapted from taste

1.5 kg Hokkaido pumpkin, cut into 2cm pieces 4 tsp Olive oil 1/2 tsp Dried chilli flakes (optional) 60 g Rolled oats 50 g Einkorn flour 1 tsp Brown sugar 1 tsp Chopped fresh rosemary 1/2 tsp Ground cinnamon 1/3 tsp Ground nutmeg 50 g Coconut oil 2 tbsp Pepitas 1 tbsp Sunflower seeds 1 Spring onion, thinly sliced

1. Preheat oven to 200C/400F. Line a baking tray with baking paper. Place the pumpkin on the tray and drizzle over oil. Sprinkle with chilli flakes. Season. Toss to combine. Roast, stirring once, for 30 minutes or until golden and tender.
   
2. Meanwhile, grease a large baking dish or two smaller ones. Combine oats, flour, brown sugar, rosemary, cinnamon and nutmeg in a large bowl. Rub in the coconut oil until the mixture resembles coarse breadcrumbs. Stir in seeds. Season.
   
3. Reduce oven to 180C/350F. Stir spring onion into pumpkin mixture. Place in prepared baking dishes. Sprinkle with crumble mixture. Bake for 25 minutes or until golden and crisp.

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

Click Here To Get Download link

Gluten Free Pumpkin Protein Oat Bars with Applesauce

http://schneiderchen.de | � 2014 | http://angiesrecipes.blogspot.com

These soft, moist pumpkin bars are packed with protein and have all the fantastic Fall flavours. There is NO PROCESSED SUGAR, and they are also naturally gluten-free. Warm speculaas spice balances really well with the pumpkin and pumpkin seeds add extra crunch as well as healthy Omega-3 Fats. They would make a great filling breakfast on-the-go or a post workout snack. If you don't use agave syrup, just substitute with 70 grams of honey or maple syrup.

300 g Homemade pumpkin puree 270 g Unsweetened applesauce 150 g Egg whites 50 g Agave syrup 1 tsp Vanilla extract 2 tsp Speculaas spice mix 1 tsp Baking powder 1/2 tsp Baking soda Pinch of sea salt 70 g Vanilla protein powder 130 g Old fashioned rolled oats 85 g Pepita

1. Preheat oven to 180C/350F. Grease a 15x26-cm baking pan with a little coconut oil.
2. Whisk together the pumpkin puree, applesauce, egg whites, agave syrup, vanilla extract, speculaas spice mix, baking powder, baking soda, salt and protein powder.
   
3. Add in rolled oats and pepita, stir well. Pour the batter in the prepared baking pan, level with spatula and bake for 40 minutes or until a wood skewer inserted in the centre comes out clean.
4. Remove from the oven, let cool for 10 minutes and transfer to a cooling rack to cool to room temperature. Cut with a serrated knife into 8 or 10 bars.

http://schneiderchen.de | � 2014 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2014 | http://angiesrecipes.blogspot.com

Click Here To Get Download link

Freekeh Pumpkin Streusel Cake

http://schneiderchen.de | � 2014 | http://angiesrecipes.blogspot.com

This tender, moist coffee cake is made with healthy freekeh flour, pumpkin puree and Speculaas spice. The hazelnut streusel topping gives the cake a very delicious crunchy.

Apart from bursting with an amazing combination of flavours, this crumble coffee cake is also very versatile. It works great as a weekend breakfast with a steaming cup of tea or with a large dollop of whipped cream as the afternoon coffee accompaniment.
Instead of honey that original recipe has called for, I have used homemade pistachio syrup that Evelyne from Cheap Ethnic Eatz sent me a couple of months ago. With the fresh homemade pistachio syrup, this cake is definitely a winner. Thanks, Evelyne!

Streusel	Cake
50 g Hazelnuts, chopped 10 g Brown raw sugar 25 g Butter 1/4 tsp Speculaas spice mix	200 g Whole freekeh berries (green spelt), ground into flour 1 tsp Baking soda 1/2 tsp Salt 1+1/2 tsp Speculaas spice mix 50 g Dried cranberries 300 g Pumpkin puree 100 g Plain low fat yogurt 100 g Pistachio syrup or honey 50 g Coconut oil, melted 1 tsp Vanilla extract 4 Egg whites

1. Preheat oven to 180C/350F. Grease a 20-cm springform pan or line with a parchment paper.
   
2. For the crumble topping, place all of the crumble ingredients into a large bowl. Rub the butter into the nuts until crumbly. Set aside.
   
3. Combine freekeh flour, baking soda, salt, spice mix and dried cranberries in a large bowl. Stir well with a whisk. Make a well in center of mixture.
   
4. Combine the pumpkin puree, yogurt, pistachio syrup, melted coconut oil, vanilla extract and eg whites in another bowl. Add to flour mixture. Stir just until moist.
   
5. Spoon batter into the prepared pan and sprinkle with streusel topping. Bake for about 1 hour or until a wooden skewer inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan and cool completely on wire rack.

http://schneiderchen.de | � 2014 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2014 | http://angiesrecipes.blogspot.com

Click Here To Get Download link

Tomato Wraps with Pumpkin and Feta

http://schneiderchen.de | � 2014 | http://angiesrecipes.blogspot.com

This is a nice simple and very delicious wrap, served warm or cold. The combination of naturally sweet pan-roasted hokkaido pumpkin, salty Feta cheese, herby homemade dried tomato and mixed greens creates a colourful and flavoursome wrap that makes a quick and tasty lunch for two.

1 (600 g) Small hokkaido pumpkin 2 tbsp Olive oil Salt and freshly ground black pepper 30 g Dried tomatoes in olive oil, sliced 100 g Low-fat feta 100 g Low fat Quark (German fresh cheese) 4 Tomato tortilla wraps Mixed salad

1. Cut the pumpkin in half, scoop out all the seeds, then cut into thin wedges. Heat the oil in a large skillet until hot. Add in pumpkin wedges and cook for 15 minutes until tender yet firm. Season with salt and pepper.
   
2. Thinly slice the dried tomatoes. Puree feta and Quark together.
   
3. Place the tortillas in a dry pan over medium heat and cook them for about 30 seconds on each side.
   
4. Spread 50 grams of cheese mix evenly onto each tortilla to within 1/2 inch of edge. Top with pumpkin wedges, salad leaves and dried tomato slices . Roll up and enjoy.

http://schneiderchen.de | � 2014 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2014 | http://angiesrecipes.blogspot.com

Click Here To Get Download link

Pumpkin and Cranberry Salsa

http://schneiderchen.de | � 2014 | http://angiesrecipes.blogspot.com

I love salsa in every season and this nutrient dense autumn favorite makes a beautifully balanced and tasty pumpkin salsa, featuring roasted diced Hokkaido pumpkin, red onions and dried cranberries.

Pumpkin and Cranberry Salsa

adapted from Taste

600 g Hokkaido pumpkin, finely chopped Olive oil 2 tsp Mustard seeds 1 Red onion, finely chopped 40 g Dried cranberries 2-3 tbsp Homemade raspberry vinegar 2 tbsp Walnut oil 2 tbsp Finely chopped parsley

1. Preheat oven to 220C/410F. Arrange chopped pumpkin in a single layer on a large baking tray. Drizzle with some olive oil and bake for 20 minutes until tender.
   
2. Place mustard seeds in a skillet over medium-high heat. Cook for 2 minutes or until seeds begin to pop.
   
3. Combine mustard seeds, red onion, dried cranberries, raspberry vinegar and olive oil in a bowl. Stand for 20 minutes to let flavours develop.
   
4. Place pumpkin in a large bowl. Add cranberry mixture and chopped parsley. Stir gently to combine.

http://schneiderchen.de | � 2014 | http://angiesrecipes.blogspot.com

Click Here To Get Download link