Pumpkin Week: Pumpkin Bread Bites

Pumpkins. Rich in Provitamin A beta-carotene and Vitamin A needed for growth and development, maintaining a healthy immune system and great for the retina. (I am a scientist at heart had to give you guys the lowdown).

You can get a great selection of pumpkins and different squash this time of year.

As we all know, pumpkins are carved and decorated to celebrate Halloween.

Now, I'm not a fan of Halloween and do not celebrate it so it isn't really featured in my life. But, I thought I would create some recipes, in order to promote the reduction of waste that can occur when people may be unsure what to do with leftover pumpkin pulp.

This first recipe of the week is for my pumpkin bread bites which are straight-forward to make. They can be enjoyed alongside a savoury meal or with a warm drink of your choice.

Ingredients

1 small to medium sized Pumpkin

100g Brown sugar

150ml Coconut Oil

200g Self-Raising Flour

1 tsp. Baking Powder

1 tsp. Nigella seeds

1 tsp. Salt

2 tsp. Garlic powder

1 Onion sautéed

2 cloves of garlic Handful of Thyme

2 tbsp. of chopped Feta cheese

Water (enough for a smooth consistency)

Method

Preheat oven to 150 degrees Celsius. Sauté the chopped onion with the chopped cloves of garlic and thyme. Boil the pumpkin until soft. Place the dry ingredients into a boil and mix. Then add the coconut oil, pumpkin pulp, and sautéed ingredients as well as the feta cheese. Make sure the ingredients are thoroughly mixed together.

Butter and a flour dust muffin tins to prevent the mixture from sticking once they have cooked.

Place the pumpkin mixture into the different muffin moulds in the tin

Cook for 30-40 minutes until cooked through. Check with a skewer to make sure the bread bites are cooked through.

Enjoy!!!!!!!