How to Bake a Pumpkin
Quarter pumpkin.
Work with a friend to scoop out the seeds. (Of course, save a few of the seeds for planting next year and the rest for roasting.)
Place the quartered pumpkin in an oven proof bowl. Drizzle with a bit of olive oil. Pour about 3 cups of water over the pumpkin. Cover and bake for about an hour (or until soft) in a 350 degree oven.
Scoop out pumpkin and purée in a blender.
And then, make whatever pumpkin goodies your little hearts desire.
Here's our pumpkin pie bars. So yummy!
Here's our recipe (made up that very day):
Pumpkin Pie Bars
Ingredients:
Bars:
2 cups flour (we used 1 cup of teff flour and 1 cup buckwheat)
1 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 cup olive oil (or whatever oil you like to bake with)
puréed pumpkin from one average-sized sugar pie pumpkin
3 eggs (we used Ener-G egg replacer)
Topping:
Mix a little powdered sugar with a bit of milk (we used soy)
Directions:
Combine dry ingredients. Add wet ingredients and mix thoroughly.
Bake in a 350 degree oven for 25 minutes, or until a toothpick comes out clean. Drizzle topping and let cool. Cut into bars.
2 comments:
These look super yummy! I can't wait to try them. And I so appreciate the occasional gluten-free recipe you come up with (like this one). Don't forget to label this post "gluten-free" so if browsers are looking, this yummy recipe will come up!
Hey, thanks for the reminder, Valerie! I forgot that teff was on the gluten-free list. I so love baking with it. :)
Post now updated to reflect gluten-free status!
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