gluten free and diary free .
pre cook your pumpkin in the oven. just cut it half, remove the seeds (wash them and spare them for planting or roasted to eat!), place them on parchment paper with the skin on the outside and bake for about 20 minutes.
great way to add some extra nutrients into your family baking .
inspired from greenkitchenstories.com recipe warm pumpkin & coconut muffins .
1/2 cup hazelnut flour (grind yourself hazelnuts)
1/2 cup rice flour
1/2 cup buckwheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon powder
1/2 teaspoon nutmeg
1/2 teaspoon ginger powder
1/2 teaspoon vanilla powder
a pinch of salt
1/2 cup pumpkin puree (from Hokkaido pumpkin left over cooked in the oven, yes keep the peel!)
2 organic eggs
3 tablespoon maple syrup
1/3 cup extra virgin olive oil
1 cup coconut milk (BPA free, better in the tetra pack then the canned one-read labels and choose the best one with less or no additives)
one handful of cocoa beans
one handful walnuts
you can replace the gluten free flour mix with what you have at home.
you can also replace walnuts and cocoa beans with your favourite things to give it a little texture when you bite them.