Pumpkin porridge and brownies
Pumpkin Day has been and gone, and Halloween is just around the corner, which is why my inbox has been filling up with pumpkin recipes. I’m a big fan of eating the insides of your pumpkin, if you’re going to all the trouble of carving one into a lantern, and avoiding food waste. I have a collection of pumpkin recipes in my Halloween-themed Tendrils blog post this week (Tendrils is my weekly round-up of wonderful plant and gardening things, including food), but I thought I would share two of them here.
Stoats have shared a recipe for Porridge Stuffed Spiced Pumpkin, which sounds like an intriguing idea. Apparently it’s easy, inexpensive and tastes like pumpkin pie, but without making it I can’t quite figure out which meal it would be most appropriate for. They’ve chosen to make it with their Apricot and Sultana porridge, but say it would work just as well with any of their other flavours….
PORRIDGE STUFFED SPICED PUMPKIN | Serves 4
- 1 medium pumpkin
- 200g Stoats Apricot and Sultana Porridge
- 200ml milk
- 200ml water
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon ground cloves
- a pinch of salt
- Carve out and remove a lid in the roof of your pumpkin and scoop out the inner seeds and stringy flesh
- Fill the empty pumpkin with the oats, milk, water, spices, sugar and salt
- Place the lidless pumpkin on a tray and bake for 30 minutes in a 180 degree oven
- Slot the pumpkin lid back in its place and continue baking the whole thing for a further 30 minutes
- Remove the pumpkin from the oven and stir the filling to introduce its soft inner flesh to the mixture
- Serve up into bowls! Stoats recommend adding a sprinkling of pumpkin seeds at this point, or even a crumbled biscuit to really enhance the ‘pie-ness’ of this dish
Pumpkin porridge leaves you with the innards to eat, but never fear! Graze have a vegan and gluten-free pumpkin brownie recipe that needs 300g pumpkin puree, so you’ve got a pudding to go with your main course:
- 300g pumpkin puree
- 1/2 peeled beetroot
- 200g dates*
- 100g ground almonds
- 50g gluten-free oats
- 2 tbsp melted coconut oil
- 6 tbsp raw cacao powder*
- 6 tbsp pure maple syrup
- pinch of salt
- vanilla pumpkin seeds*
Ingredients marked with a * are available in the Graze shop – they’re not just about snack boxes these days 🙂
- Steam the beetroot for 10 minutes, or until soft. Blitz the pumpkin, beetroot and dates together in a food processor, into a firm paste.
- Stir in the ground almonds, oats, melted coconut oil, cacao powder, syrup and salt, and mix thoroughly.
- Preheat the oven to 180 C, line a baking dish and spoon in the mixture. Bake for 30-45 minutes.
- Leave to cool for 10 minutes. In the meantime, put together the icing by mixing 1 tsp melted cocont oil with 2 tsp cacao powder and 1 tsp maple syrup.
- Drizzle the icing over the brownies, sprinkle the pumpkin seeds over the top and you’re ready to serve!