1 Cup pumpkin purée and drained, cans or made of 1 pound fresh pumpkin (see below)
1 Cup of skim milk
2 Tablespoons extra virgin olive oil
1 Tbsp mild honey, such as clover
2 Eggs
1 1/2 Cups stone ground yellow corn flour
1/2 Cup all-purpose flour
1 Tablespoon baking powder
1 / 2 Teaspoon baking powder
3 / 4 Teaspoon salt
1 Tablespoon unsalted butter
1. Heat oven to 400 degrees, and within a 9 inch cast iron pan or a 2 litres baking dish.
2. Whisk the pumpkin puree, milk, olive oil, honey and eggs together.
3. Place the corn flour in a large bowl and in the flour, baking powder, baking soda and salt views.
4. Stir dry ingredients into the wet ingredients and zusammen.Sie mix don't overwork.
5. Remove the baking dish or pan from the oven and the Butter.Wenn completely melted it, brush the sides of the pan with a pastry brush;Tip the excess melted butter in the batter and mix it quickly.Scratch the dough in the hot pan and send it to the oven.Bake for 35 to 40 minutes until a tester comes out clean.Remove from oven, and serve in the pan for at least 20 minutes before the cool.
The pumpkin puree to make: Preheat the oven to 425 degrees.A baking sheet with foil abdecken.Platzieren cover the pumpkin pieces on the baking sheet, 1 tablespoon drizzle canola oil or oil at the top, tightly with foil and in the oven.Zart.Entfernen from the heat for 1 1/2 hours or until thoroughly transfer roast to a sieve or put a strainer over a bowl or in the sink and cool and dry. peeling the pieces and puree, are you in a food processor with the steel blade equipped.
Yield: 12 portions.
Preparation ahead:This will keep for a few days if good verpackt.Es freezes well.
Nutritional information per serving: 141 calories 5 grams of fat; 1 G saturated fat; 39 milligrams cholesterol; 22 grams carbohydrates; 2 grams of dietary fiber; 320 mg sodium; 4 grams protein
Martha rose Shulman can Martha rose shulman.com werden.Ihr reached's latest book "the very best of recipes for health."
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