A wonderful little treat perfect for breakfast and dessert too served with a crisp bread or seed tuille. It is really worth holding back some roasted pumpkin or butternut squash next time you use it to make soups or salads with.
Ingredients (serves 2)
- 150g cooked pumpkin
- 25g sultanas
- 1 tbsp almond butter
- 1 tsp maple syrup
- ¼ tsp ground ginger
- 1 tbsp mixed almond flakes and pumpkin seeds
Method
Soak the sultanas for 5 minutes in boiling water.
Toast the almond flakes and pumpkin seeds in a dry pan over medium heat for a couple of minutes, shaking the pan so as not to burn.
Put all the cooked pumpkin, sultanas, almond butter and maple syrup in a bowl and using a stick blender blitz to make a smooth cream. Season with a tiny pinch of salt, add the ground ginger and mix well.
Serve in a bowl topped with the toasted almond flakes and pumpkin seeds.