So the Halloween and autumn season is upon us, and I hope everyone know's what they're being this weekend! I kicked off the week right by helping out at my club's pumpkin carving event. Nothing says Temple administration quite like the Student Activities Center police coming and telling us it's technically against school policy to carve pumpkins in the SAC (yes, I said SAC). Nevertheless, it was a success and we had many beautiful pumpkins to display at our autumn banquet this past Thursday. Now aside from baking the pumpkin seeds and compositing A LOT of the guts, I still had a garbage bag filled with the string gooey mess that comes post pumpkin carving. Most people throw this gross stuff out but I decided to put my creativity skills to the test and see what could be eat cooked. I came up with cookie, muffin, bread, cupcake, and cake recipes that are super simple and are also gluten-free and vegan! I most recently mastered the ratios for the bread recipe (which also can be used for a muffin recipe) so I'll share that one. The others are still working themselves out in my mind.
Pumpkin Gut Vegan/Gluten-Free Bread **this makes quite a bit (a.k.a one small loaf and a dozen muffins, so you may want to half it)
preheat oven to 350
2 1/2 C. Pumpkin Guts (to prepare them for cooking, remove seeds and use a food processor/blender (actually all I had with blades were sicssors) and cut up the stringy goop so it resembles a puree.
3 1/2 C. Rice Flour (or a mixture of whatever flour you have)
2 tsp. Baking Soda
1 1/2 tsp. Salt
2 Tsp Cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground ginger **you can also use nutmeg/pumpkin pie spice instead of the cloves/ginger mix
2 1/2-3 c. sugar (I found that 3 c. kind of made the muffins less pumpkin-y due to the low flavor of most carving pumpkins--the pumpkins people usually use for baking are the small ones)
3/4 C. olive oil
**optional** 1 c. raisins/choc. chips/nuts
2 1/2 C. Pumpkin Guts (to prepare them for cooking, remove seeds and use a food processor/blender (actually all I had with blades were sicssors) and cut up the stringy goop so it resembles a puree.
3 1/2 C. Rice Flour (or a mixture of whatever flour you have)
2 tsp. Baking Soda
1 1/2 tsp. Salt
2 Tsp Cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground ginger **you can also use nutmeg/pumpkin pie spice instead of the cloves/ginger mix
2 1/2-3 c. sugar (I found that 3 c. kind of made the muffins less pumpkin-y due to the low flavor of most carving pumpkins--the pumpkins people usually use for baking are the small ones)
3/4 C. olive oil
**optional** 1 c. raisins/choc. chips/nuts
combine the flour, baking soda, salt, sugar, and spices in a large mixing bowl
add olive oil and pumpkin guts
add raisins/choc. chips/nuts if applicable
mix until flour just barely disappears
pour into greased pans
bake for 1 hour, or until fork comes out clean (muffins will take around 25 min)
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