The last of the allotment pumpkins was threatening to begin festering in the attic, so it got processed in new ways.
It was a very beautiful pumpkin.
Pre- heat oven to gas mk 5
1 cup gluten free flour mix (Doves or otherwise)
3/4 cup buckwheat flour
1/2 cup ground almonds
1/4 cup milled linseed (Aldi)
2 cups of grated raw pumpkin
1/2 cup dark brown sugar
2 tsp baking powder
1/2 cup dried mixed fruit
ground all spice and cinnamon
Combine all the dry ingredients in one large bowl
1/2 cup oil
1/2 cup water
1/2 cup greek yoghurt
a massive duck egg or two small chicken eggs
Combine all wet ingredients in another bowl.
Add the wet ingredients to the dry and stir just enough to mix.
Use an ice-cream scoop to fill 12 muffin cases.
Bake for 26 mins.
I'm quite sure these would be delicious with cream cheese icing. However, they are almost healthy as they are..