500g pumpkin – peeled from the skin and cut into 2 cm cubes
5 teaspoons brown sugar
3 teaspoons spice mix (equal proportions of powdered: ginger, cinnamon, nutmeg, black pepper, cloves)
Mix all the ingredients. Bring them to a boil and cook over low heat until the pumpkin is completely soft – about 30-40min. Drain the water and mash it until smooth
200g pumpkin puree
50g coconut oil
60g maple or agave syrup
Blend all ingredients and put the mass to a piping bag and then to a fridge for 20-30 minutes to set.
Freeze the alcohol and scrape it off with a fork to get a topping looking like a snow.
130g cake flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
50g brown sugar
130g pumpkin puree
100g candied ginger
100g coconut milk
100g vegetable oil
2 teaspoons apple cider vinegar
Mix all dry ingredients. Mix the remaining ingredients together and then gently mix them with the dry ones. Fill muffin cases two thirds full and bake for about 20 minutes in 180 degrees. Remove them from the oven and leave to cool, decorate with pumpkin frosting and amaretto flavored snow.
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