Having been mooching around ibakewithout a fellow blogger who also does allergy recipes, and does some inspirational stuff, and advised me best way to make pumpkin purée I set about making some yummy things.
First up was some pumpkin soup. I made use her of my new milk maker which doubles as a fabulous soup maker that makes soup making so easy. I put 8oz pumpkin purée, 1 red onion cut in half, 2 knorr ham stock cubes, a teaspoon of nutmeg and 30oz water, left the guard off to make puréed soup, switched it on and left it. When finished I added a a packet of noodles ( recipe no longer gluten free, could have added Quinoa) to give it some body, left it to stand for 5 mins and served.
|pumpkin roll with spread and jam|
|texture of roll|
|Fifi does the slopping sorry mixing|
Place dry ingredients into a bowl, mix all wet ingredients together and add to dry.
Place into 24 cake tins, and cook for approx 20mins at 180oC. These cakes tasted very nice and had a good light texture, cant really taste the pumpkin, and is a great way to get hidden veg into kids.
Now as Halloween is coming up I decided to
decorate some of these accordingly, adding some white icing and black icing, made with black food colouring I managed to find in the supermarket.
The icing has run on the cake with just the black spider web, but I iced them 18hrs ago.
and we made pumpkin pancakes as well. Recipe on my sponsoring site