This recipe isn’t a no sugar/gluten free/egg free just plain old yum!
I have started studying my certificate 3 and 4 in fitness which is going along with school holidays. so my time has been a little limited so I apologise if I haven’t been blogging very often. When the kids go back to school things will get back to normal.
One small butternut pumpkin
Tablespoon of brown sugar
1 cup of frozen raspberries
2 cup s/r flour
1/2 cup of flaxseed meal
1/2 cup of milk
1/4 cup of coconut oil
Cut the pumpkin in half and drizzle with honey and bake in the oven until soft. Once cooked let cool.
After the pumpkin is cooled scoop out the middle and put into a bowl. Mash into a paste and add and egg. Mix through add another small drizzle of honey.
Add the flour, meal and milk. Once mixed add the oil and sugar. Combine thoroughly.
Add the raspberries and fold through.
Place in the oven for 40-45 mins on 180 degrees