Prepare the Roast Pumpkin
Pumpkin - About half a medium Pumpkin, skin and all, about 1kg
Prepare the Coconut Butter
Desiccated Coconut - 300 - 500g
Now let's bake the slice!
Roast Pumpkin - 500g
Coconut Butter - 1/3 cup
Eggs - 3
Butter - 100g
Vanilla Extract - 2 teaspoons
Rice Flour - 1/4 cup
Almond Meal - 1/3 cup
Cinnamon - 1 teaspoon
Nutmeg - 1/2 teaspoon
Stevia Powder - 2 tablespoons
Instructions
Prepare the Roast Pumpkin
- This step can be done in advance (night before while cooking dinner?)
- Preheat the oven to 180 degrees Celsius
- Wash the half pumpkin (close to 1kg is good)
- Remove seeds, you can leave skin on and no need to cut
- Wrap in foil
- Bake for an hour or longer if required until the flesh is soft
- Remove from oven and allow to cool
- Scoop out the flesh to use in the recipe, discard the skin and seeds
- You should have about 500g for the recipe, up to 600g works fine too
- This step can be done in advance, you will have left over coconut butter which is yummy spread on anything (cupcakes, toast, carrot sticks, apple)
- Place a large amount (300 - 500g) of dessicated Coconut into your High Speed Food Processor / Thermomix / Thermochef / Bellini
- Process on a high speed for a few minutes, you will see when it is ready as the coconut will turn into a liquid, it's beautiful!
- Store in a jar, no need to refrigerate
- Preheat oven to 180 degrees Celsius
- Place 500g Roast Pumpkin, 1/3 cup Coconut Butter and all of the remaining listed ingredients into your Food Processor
- Mix for about 30 seconds on a medium high speed until the pumpkin has pureed into the ingredients evenly
- Pour into a 20 cm springform baking tin or similiar size (Double batch is perfect in a lasagne dish), lined with grease proof paper, or spray with oil
- Bake in oven for 40 minutes until golden on top and cooked through
- Allow to cool, then Slice, or use a cookie cutter to form shapes
- Store in an air tight container in the fridge
http://www.sugarfreekids.com.au/pumpkin-slice/
