I would love to share with you my roasted pumpkin pikelets that are such a yummy snack it is hard to stop eating them in one go! Roasting the pumpkin and garlic first brings out their sweetness, combined with the savoury salt, pepper and paprika flavour – it is a match made in heaven!
Ingredients (organic if possible)
2 heaped cups of Butternut pumpkin
2-3 Garlic cloves
1/3 of a cup of Spring Onion
1/2 a cup of gluten free flour such as Buckwheat or Coconut flour
1 teaspoon of gluten free Baking powder
Splash of plant based milk such as Almond or Coconut Milk
2 free range Eggs
1-2 tablespoons of Coconut or Olive oil plus extra for frying
½ a teaspoon of Himalayan Crystal Salt
¼ of a teaspoon of freshly ground black pepper
¼ of a teaspoon of Smoky Paprika
Method
Cut the pumpkin into small cubes leaving the skin on.
Add the pumpkin, garlic, salt, pepper, paprika and melted coconut oil into a bowl and mix to coat the pumpkin in the oil and seasoning before placing into a roasting pan.
Roast in a pre-heated oven at 180 degrees celcius until golden brown.
Allow to cool slightly before mashing roughly by hand, then add the flour, baking powder, finely sliced spring onions and eggs. Mix together and add just enough milk to make a nice thick batter.
Heat oil in a frying pan and add approximately 2 tablespoons of batter per pikelet. Cook for 2 minutes each side until golden brown and bubbling.
Can eat these pikelets as is or can top with a little smearing of pesto, goat or sheep fetta (if able to tolerate dairy), or spinach/rocket leaves with a squeeze of fresh lemon..
