Pumpkin vegetable pizza scrolls

The pumpkin dough recipe- adapted from thermobexta.com.au

 350g pumpkin smashed and cooled

280g water

2tsp dried yeast

750g Baker flour or 750g spelt flour (adjust water to 270g if using spelt)

2tsp salt

1tsp sugar

Method:

1. Place pumpkin, water, in the bowl. Heat for 1.5 minutes/37C/Sp1/MC on

2. Add yeast, flour, salt, sugar. Mix for 6s/Sp 6/MC on. Knead 4 minutes

3.Transfer dough to oil bowl and let it double the size

4. Once doubled, transfer to a floured surface and roll into large rectangle. Cut into half and spread sauce and cheese topping

5.roll into log and cut into 7 even pieces each log

6. Sprinkle more cheese and bake into oven. Set temperature to 200C and bake for 25 minutes till golden brown

Vegetable sauce ingredients:

1 small onion

2 garlic cloves

1 small carrot

1 small zucchini 

3 tomatoes

1 Passata bottle small

1/4 cup pumpkin diced

Method:

1.place all ingredients into bowl. 10-15 seconds/Speed 8

2. Cooked for 15 minutes/100 C/Sp 2. Or until sauce thicken to a paste consistency.

Pumpkin Chocolate Chip muffin

Adapted from:

http://minimalistbaker.com/pumpkin-chocolate-chip-muffins/

INGREDIENTS

• Recipe has been adjusted to suit taste
• 1 egg 
• 1/2 cup pumpkin puree
• 1 cup milk + 1 Tbsp lemon juice (or sub buttermilk)
• 1/2 cup brown sugar ( can be reduced next time)
• 2 Tbsp grape seed oil
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 3/4 cup whole oat flour
• 3/4 cup unbleached all purpose flour
• 1/3 cup semisweet chocolate chips (non-dairy for vegan)

INSTRUCTIONS

1. Preheat oven to 375 degrees and line muffin tin with paper liners.
2. Add pumpkin puree, egg, milk, brown sugar, oil, and vanilla extract and stir. Then add salt, baking soda and powder and cinnamon and whisk.
3. Carefully place flours into a sifter and sift over wet ingredients and stir.
4. Add chocolate chips and stir again lightly until just incorporated. My batter was really wet so I added 1/2 cup of oats into it.
5. Spoon into paper-lined muffin tins (should be 11-12) until each liner is filled almost completely full (about 7/8ths). Sprinkle a few more chocolate chips on top for presentation.
6. Bake for 22-28 minutes or until fluffy, golden brown and a toothpick inserted into the center comes out clean.
7. Let rest in the pan for 5 minutes, then transfer to a wire rack to cool completely. Store in an air-tight container or bag. Freeze for longterm storage.

The muffins tasted very moist as suggested in the recipe. It is packed with vitamins from pumpkin and fibre from oats. 

Vegetable Jelly

I just love this healthy jelly recipe. 

Ingredients:

400ml of fruit / vegetable juice

1 lime/ lemon

4 tablespoon of powder gelatine

2-3 tablespoons of honey 

Method:

Juice fruits/ veggies 

Squeeze 1 lime/lemon

Sprinkle gelatine

Let it sit for a few minutes till fully absorbed

Heat the content over low heat until gelatine is dissolved. No more grainy feeling

Stir in honey till dissolved 

Pour over square pan to chill for 2-3 hours

Cucumber, kale, green apples and lime

Beets, apples, carrot, strawberries and lemon