This month’s theme: Decluttering
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Maple Pumpkin Pancakes
prep 10 min : cook 15 min : serves 16 small or 8-10 large
- ½ cup cooked, pureed pumpkin (or use tinned pie pumpkin)
- ½ tsp cinnamon
- Sprinkle/pinch of nutmeg and cardamom
- 2 free-range eggs
- ⅔ cup + 2 tbsp flour (wholemeal, buckwheat, plain or spelt)
- 2 tbsp maple syrup
- Combine all the ingredients together in a bowl or jug.
- Heat a non-stick frying pan over medium heat (or if it’s non-stick add a bit of coconut oil to the pan).
- Using a tablespoon of batter at a time, spoon it into the frying pan (you can do a few at once depending on the size of your pan).
- When bubbles start to appear on top and remain as holes when they pop, use a spatula to flip them over and cook for another minute or two on the other side then remove to a plate lined with a napkin or tea towel and wrap them to keep them warm.
- Repeat with the remaining batter.
- Serve with maple syrup.
I like to make a big batch and freeze. You can use rapadura sugar or honey in place of the maple sugar for added sweetness.
Gluten free carrot and pumpkin fritters
prep 20 min : cook 1h 20 min : serves 12
- 500g pumpkin, peeled and chopped into 1cm cubes
- ⅓ cup olive oil
- ½ cup quinoa
- 1 cup breadcrumbs
- 2 free-range eggs, lightly beaten
- 150g feta cheese, crumbled
- 3 tbsp grated parmesan cheese
- 1 tbsp chopped basil
- Pre-heat the oven to 180C (360F) fan-forced and line an oven tray with baking paper.
- Toss the pumpkin with 1 tablespoon of the oil and spread in a single layer on the tray.
- Roast for 30-45 minutes or until golden then set aside to cool slightly.
- Rinse the quinoa under running water and then place in a large frying pan and heat, stirring, until the water is absorbed.
- Transfer the quinoa to a small saucepan and add 1 cup of water. Bring to the boil then reduce to a simmer, uncovered for 8-10 minutes or until the water has been observed.
- Fluff with a fork and set aside to cool.
- Transfer the quinoa to a large bowl and add the pumpkin, breadcrumbs, eggs, cheeses and basil and mix.
- Form the mixture into 12 patties.
- Heat the remaining oil in a frying pan and cook the patties for 2-3 minutes on each side or until golden.
These could also be made using sweet potato.
prep 5 min : cook 15 min : serves 2 (can be doubled)
- 1 tbsp olive oil
- 1 brown onion, diced
- 100-150g (3-5 lbs) chopped ham or bacon
- 1 garlic clove, crushed
- 50ml white wine (optional)
- 1 zucchini, diced
- ⅔ cup cream
- Salt and pepper
- 1 free-range egg, beaten
- Pasta for two (I like fettucini)
- Grated parmesan to serve
- In a large, deep frying pan, saute the onion in the olive oil.
- Add the ham/bacon and garlic and cook, stirring, until the onion is transparent.
- Add the wine and cook until it no longer smells alcoholic.
- Add the zucchini and cook another few minutes (meanwhile prepare the pasta).
- Stir through the cream and bring to a simmer, stirring occasionally, until the zucchini is cooked (a couple of minutes).
- Add salt and pepper and remove the pan from the heat.
- Add the pasta and beaten egg and use tongs to toss it all together. Work quickly so you don’t end up with scrambled eggs on top.
- Serve topped with grated parmesan.
I can literally whip up the sauce for this in the time it takes the pasta to cook. It’s definitely not a meal to have every night but it’s delicious and easy when you’re in the mood for something a little bit hearty.
Nutella bliss balls
prep 20 min : serves 24 balls
- 80g (3oz) hazelnuts
- 24 dried pitted dates
- 60g (2oz) desiccated coconut
- 4 tbs of cacao
- 1 tsp chia seeds
- Extra cacao or desiccated coconut for rolling (optional)
- Extra hot water (if the mixture is a little dry)
- Place the hazelnuts in the bowl of a Thermomix or food processor and process into a fine meal.
- Add the rest of the ingredients and mix just until it forms a dough that you can shape into balls. Be careful not to over-process or the nuts will start to release their oils and it will get a bit greasy.
- Roll teaspoons of mixture into balls and then roll in extra cacao or desiccated coconut.
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