Ok, so the title is not quite true. We’re no dummies. To put it nicer perhaps, it is the slice when you can’t be asked to bake. It is the slice when you do not like to bake and its the slice for busy people who enjoy a treat but don’t want to slave in the kitchen all day and play Nigella. But of course, you can still whip this one up with a low cut top and seductively lick your fingers. I know I do…Or its a slice for all of those who can’t handle grains and dairy and want to cut out the sugar. So there.
There are several things I like about this pumpkin slice. My kids don’t like pumpkin. Except in soup form. They also don’t like sweet potato for that matter. I don’t know if its the colour in general or the texture. It’s a real bugger, cause I like them both roasted, so I usually roast a batch of sweet potato and pumpkin with lovely spices and add them to my lunches. Great carb option there when you want to avoid grains.
I do get pumpkin in my weekly food box, and since it is in season its what I make. I do like the seasonality of vegetables. It does force me to be creative with what I am given. There are so many vegetables that I would not naturally choose, like swedes and turnips. Such unassuming and bland vegetables, but if you have to work with them, they can really surprise you. And it also is an exercise in humility. I know, this is a bit far fetched, but there are some times in a year when the harvest is lean, when you are between seasons and the new crop has not come in yet. When all you have is a few potatoes, a turnip and some onions…what do you do? Sure, you could head to the shop and add to that some out of season colourful vegetables so that you can hide those unsexy roots…or you could practice gratefulness and turn something ordinary into simple nourishment….just think about that….Oh, and before you think of me as a saint, please don’t. I have done the dash to my very well stocked fruit shop, complaining that I can’t do anything with those two swedes….
But back to the pumpkins. This slice is just so simple and lovely and light. And it uses up the unwanted pumpkin and nobody bats an eyelid. And orange is just such a good colour to eat! I have been using this recipe for years and it comes from the Detoxinista. I have just made a few modifications..cut up your pumpkin and steam it till soft. If, like my kids, you don’t like pumpkin but are willing to give it a go, just pop the rest of the seamed mush in the freezer for the next batch.
Grain free Pumpkin Slice
- 1/2 cup of Almond Butter (or any other nut butter)
- 1/2 cup of pumpkin puree (steamed)
- 1/3 cup maple syrup
- 2 eggs
- 1/2 tsp baking soda
- pinch of salt
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tsp vanilla
Preheat the oven to about 160C.
Pop all the ingredients in a bowl and whisk vigorously until its all amalgamated. Line a small square baking dish with paper and pour the mix in. It is a very soft batter.
Bake until golden and feels spongey when pressed down.
Let it cool before cutting in to dainty little squares. Its stays fresh for a few days in the fridge.
Enjoy and come next winter, when you come across some swedes, go give them a go too!