Egg free Pumpkin sultana flat bread

Deb February 9, 2011
  • 3 cups (~650gm) cooked pumpkin (need about 1 kg piece raw pumpkin)
  • 6 Tbs (3 oz) ghee, butter or coconut oil
  • 2 Tbs honey or unrefined sugar
  • pinch of fine sea salt
  • 3 cups ground almonds (or other nut flour)
  • 1 ½ tsp baking soda
  • 2 tsp mixed spice
  • ½ tsp ground ginger
  • 6 Tbs sultanas, raisins or other dried fruit
  • extra ground almonds

First prepare your pumpkin:

  • Method 1: Scrape the seeds and pith out of the pumpkin, chop it up and boil till soft. Drain, cool a little (so you don’t burn your fingers), peel the skin off and measure to see how much you’ve got. If necessary, adjust the quantities of the other ingredients to match.
  • Method 2: Cut a whole pumpkin in half, scrape out the seeds, lay on a lined baking tray (cut side down) and bake in a moderate oven till soft. This can take 30-60 minutes depending how big your pumpkin is. The skin will then come off easily, but again, be careful not to burn your fingers. Allow to cool a bit before using. This method takes less manual labour, but does take a lot longer. There will be some left over for other recipes.

Put the pumpkin into a mini food processor with the oil, honey and sea salt and beat till smooth and creamy.

Put ground almonds into a bowl, sift in the other dry ingredients and mix well. Mix through the sultanas. Add the pumpkin mix and combine. If needed, add extra ground almonds till mixture is quite thick.

Line a swiss roll tin with baking paper. Spoon into the lined tray. Smooth out. Bake at 175C (350F) for about 30 minutes.