Recipe - Cumin & Pumpkin Dip

Ingredients

• 500g butternut pumpkin, seeded, peeled, coarsely chopped
• 2 teaspoons olive oil
• 2 teaspoons ground cumin
• Juice of half a lemon
• 3 garlic cloves, skin on
• 2 tablespoons yoghurt
• 1 tablespoon chopped coriander

Method

1. Combine lemon juice, oil and cumin
2. Toss the pumpkin and garlic cloves through the mixture
3. Place the coated pumpkin and garlic on a baking tray, and bake for 30 mins or until a fork goes easily through the pumpkin and garlic
4. Cool the pumpkin completely
5. Place pumpkin mixture and yoghurt in the bowl of a food processor and process until smooth.
6. Taste and season with salt and pepper. Stir in coriander. Transfer to a bowl and cover with plastic wrap. Place in the fridge for 1 hour to cool.

Recipe - Healthy Banana Muffins using Coconut Flour

Ingredients

• 2 Eggs
• 2 bananas (ideally aged)
• ¼ cup coconut oil or butter (softened)
• ½ cup coconut flour
• ½ a cup oats (optional)
• 1 tsp baking soda
• 1 tsp vanilla
• Milk to thin (I find different types of coconut flour need different qty’s, so play it by ear. Guesstimate is ½ cup to ¾ of a cup)

Instructions

• Preheat oven to 180 C degrees
• Put all ingredients except the bananas, oats and in medium sized bowl
• Using electric whisk, mix until smooth and well incorporated.
• Slowly add in milk bit by bit, don't let it get runny at all. Batter will be somewhat thick.
• Roughly chop bananas and whisk them in
• Stir through oats
• Bake for at least 20 mins until lightly browned and set in middle.

Recipe - Amelia Phillips's Spiced Pumpkin Muffins

This is taken direct from http://ameliaphillips.com.au/2014/11/recipe-month-spiced-pumpkin-muffins.html#

Ingredients (Makes 12)

·       ½ cup coconut flour, sifted*

·       1 teaspoon cinnamon

·       1 teaspoon nutmeg

·       1 teaspoon all spice

·       1 teaspoon baking powder

·       5 eggs, free range

·       ½ small pumpkin or 1 cup of mashed pumpkin

·       1 teaspoon organic vanilla essence (sugar free)

·       ¼ cup coconut oil

·       ¼ cup rice malt syrup

Method

·       Preheat oven to 180°C.

·       Remove skin and slice pumpkin into small chucks. Steam, set aside to cool and mash.

·       Combine dry ingredients together in a large bowl.

·       Whisk eggs and add with pumpkin, vanilla, oil and rice malt syrup.

·       Spoon into a greased muffin tray and bake for 30 minutes or until they pass the skewer test

·       Delicious served warm with a spread of organic butter. Enjoy