{"id":1026,"date":"2011-02-09T17:11:25","date_gmt":"2011-02-09T04:11:25","guid":{"rendered":"http:\/\/www.frot.co.nz\/design\/recipes\/?p=1026"},"modified":"2021-05-18T09:42:44","modified_gmt":"2021-05-17T21:42:44","slug":"egg-free-pumpkin-sultana-flat-bread","status":"publish","type":"post","link":"http:\/\/www.frot.co.nz\/design\/recipes\/egg-free-pumpkin-sultana-flat-bread\/","title":{"rendered":"Egg free Pumpkin sultana flat bread"},"content":{"rendered":"<ul>\n<li style=\"text-align: left;\">3 cups (~650gm) cooked pumpkin (need about 1 kg piece raw pumpkin)<\/li>\n<li style=\"text-align: left;\">6 Tbs (3 oz) <a href=\"http:\/\/www.naturefoods.co.nz\/nutritional-oils\/coconut-oils\/green-pasture-coconut-ghee\">ghee<\/a>, butter or <a href=\"http:\/\/www.naturefoods.co.nz\/nutritional-oils\/coconut-oils\">coconut oil<\/a><\/li>\n<li style=\"text-align: left;\">2 Tbs honey or unrefined sugar<\/li>\n<li style=\"text-align: left;\">pinch of fine sea salt<\/li>\n<li style=\"text-align: left;\">3 cups ground almonds (or other nut flour)<\/li>\n<li style=\"text-align: left;\">1 \u00bd tsp baking soda<\/li>\n<li style=\"text-align: left;\">2 tsp mixed spice<\/li>\n<li style=\"text-align: left;\">\u00bd tsp ground ginger<\/li>\n<li style=\"text-align: left;\">6 Tbs sultanas, raisins or other dried fruit<\/li>\n<li style=\"text-align: left;\">extra ground almonds<\/li>\n<\/ul>\n<p style=\"text-align: left;\" align=\"center\">First prepare your pumpkin:<\/p>\n<ul>\n<li style=\"text-align: left;\">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\u2019t burn your fingers), peel the skin off and measure to see how much you\u2019ve got. If necessary, adjust the quantities of the other ingredients to match.<\/li>\n<li style=\"text-align: left;\">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.<\/li>\n<\/ul>\n<p style=\"text-align: left;\" align=\"center\">Put the pumpkin into a mini food processor with the oil, honey and sea salt and beat till smooth and creamy.<\/p>\n<p style=\"text-align: left;\" align=\"center\">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.<\/p>\n<p style=\"text-align: left;\" align=\"center\">Line a swiss roll tin with baking paper. Spoon into the lined tray. Smooth out. Bake at 175C (350F) for about 30 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 \u00bd tsp baking soda 2 tsp mixed spice \u00bd 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 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[21,20,13,9,6,7,10,3],"tags":[],"_links":{"self":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/1026"}],"collection":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/comments?post=1026"}],"version-history":[{"count":4,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/1026\/revisions"}],"predecessor-version":[{"id":1116,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/1026\/revisions\/1116"}],"wp:attachment":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/media?parent=1026"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/categories?post=1026"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/tags?post=1026"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}