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ROASTED SQUASH SOUP.
Ingredients • 300g prepared Pumpkin or Butternut Squash • 50g The Foodie Market Whole Chia Seeds • 225g The Pantry Plain Flour • 160ml Maple Syrup • 180ml Solesta Olive Oil • 1 tsp The Pantry Baking Powder • ½ tsp The Pantry Bicarbonate of Soda • 50g The Pantry Caster Sugar • Pinch of Salt PUMPKIN CAKE.
• 150g The Pantry Icing Sugar • 25g of either Almonds, Hazelnuts or Walnuts • 25g dried Sweet Cranberries or Apricots • A little yellow and red Food Colouring • Warm water • 1 x 23cm ring mould, with indents to look pumpkin like – lightly greased with some oil
Method
CASPERITA
1. Preheat oven to 180°c/gas mark 4. 2. Chop the pumpkin into small chunks and boil in salted water for 10 mins until soft – drain and mash. 3. Place the warm pumpkin mash in a bowl and add the chia seeds and maple syrup – mix well and allow to soak. 4. Add the flour, sugar, baking powder, bicarbonate of soda and salt to another bowl and mix well. 5. Add the olive oil to the pumpkin mix and stir together. Then combine with the dry ingredients and whisk well. 6. Add the cake mix to the mould and bake for 25 mins. Allow to cool in the tin before turning out. 7. Add a little warm water and food colouring to your sieved icing sugar and mix into a thick but pourable consistency – drizzle over the turned-out cake. 8. Chop up the dried fruit and nuts and sprinkle over the top.
PUMPKIN PASTIES.
Suitable for vegans.
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