The cutting room floor…

For those of you nut-friendly, this one didn’t make the book. But it’s amazing. Don’t take my word, try it. 
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Cashew pumpkin dip

  • 250g pumpkin, roasted
  • 1.5 tsp of cumin
  • 1 tbsp cashew paste
  • 3 tbsp extra-virgin olive oil
  • juice of half a lemon

 

Step One: Blend!

Season with salt and pepper 🙂

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Pumpkin Scones

nom nom nom.

1 1/4 C brown rice flour
2/3 cup arrowroot flour
1 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon celtic sea salt
3/4 C organic kent puree (quarter, remove seeds, bake in some water until soft)
2 tablespoons coconut oil
1 teaspoon lemon juice
2 1/2 tbsp honey

Mix it all together, bake 15min @ 200°c, leave to sit.

Served here with cinnamon nuttelex and orange date marmelade.