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I went to Borough market on Saturday and fell on this glowing orange pile of pumpkins shouting proudly Beta-Carotene.
So I brought a medium sized pumpkin back home and started thinking of what I could do with it: Halloween is not a big celebration for Greeks and though I embrace the spirit of festivity around it, I don’t have a huge selection of pumpkin recipes… I started looking online and when I bumped into this amazing recipe by Naturally Sassy I knew this would be the perfect use! This pumpkin is really delicious since the pumpkin keeps the dough gooey, while the spices burst with aromas and flavours.
Ingredients
500g pumpkin
120g brown rice flour
16 medjool dates
1/4 cup raw cacao powder
90g ground pecans (You can grind these yourself in a food processor)
1/4 cu ορ4 tablespoons of pure maple syrup or agave
2 tbsp chia seeds + 6 tbsp water
Spices: 1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger (optional)
Preheat the oven to 180 degrees celcius. Start by pealing the pumpkin and chopping into cubes. Steam for around 20-25 minutes until soft. Put the chia seeds and water in bowl, mix and leave for 15 minutes. Put the steamed pumpkin in a blender with the medjool dates, raw cacao, pure maple syrup and spices. Blend until smooth! In a bowl mix in the chia seeds mixture, brown rice flour and ground pecans. You can also add some chopped pecans to the mix for a bit of crunch! Pour into a baking tray lined with parchment paper, and bake for 20 minutes. Checking to see if they’re cooked all the way. Cut chunky pieces, and enjoy!