Ingredients
The following ingredients have 4 Servings
- 800g peeled pumpkin cut into 2cm cubes
- zest and juice of one orange
- 2 tbsp water
- 2 cups diced dried fruit such as dates, apricots, raisins and currants
- ¾ cup coconut flour
- 1 tsp cinnamon
- ½ tsp ground ginger
- pinch of salt
- 5 eggs
- 3 tbsp coconut oil
- ½ tsp concentrated natural vanilla extract
- 1 tbsp honey
- ½ tsp bicarb soda
- desiccated coconut for sprinkling
Instruction
- <p><b>1.</b> Preheat oven to 175C. Place the pumpkin on a lined tray and roast for 35 minutes or until tender. Allow to cool slightly and roughly mash with a fork. Should make about 1½ cups of mashed pumpkin.</p> <p><b>2.</b> Line 12 cups of a muffin pan with baking paper.</p> <p><b>3.</b> Place the juice, zest, water and dried fruit into a medium-sized saucepan. Cover.</p> <p><b>4.</b> Bring to the boil, reduce the heat to low. Simmer for five minutes, checking to ensure the fruit does not stick to the base of your pan.</p> <p><b>5.</b> While the fruit is simmering, sift the coconut flour into a mixing bowl.</p> <p><b>6. </b>Add the cinnamon, ginger and salt.</p> <p><b>7. </b>Add the eggs and mix until well combined.</p> <p><b>8.</b> Add the mashed pumpkin. Combine.</p> <p><b>9.</b> Remove the fruit from the heat.</p> <p><b>10. </b>Add the coconut oil, vanilla and honey. Combine.</p> <p><b>11.</b> Add the bicarb soda. Combine.</p> <p><b>12.</b> Add the fruit mixture to the pumpkin mixture, combine.</p> <p><b>13. </b>Spoon the mixture evenly into your muffin cups. </p> <p><b>14.</b> Sprinkle with coconut and bake for 25-30 minutes.</p> <p><b>15.</b> Cool in the tray for five minutes before moving to a cooling rack. Eat and enjoy.</p> <p>More healthy lunch box recipes from Bianca Slade are available from the Wholefood Simply <a href="https://wholefoodsimply.com/" target="_blank">website</a></p>
