Hello friends! Been a short while, I know; a good week?
I do apologise for the delay in publishing my posts. I’m really not this slack usually, just been insanely busy with other forms of work. Happy days!!
Okay, as mentioned in my previous MINI MOO post, I love this time of year… SO many exciting events to look forward to! Festive… Festive… Festive.
It’s nearing Halloween and so I decided I’d get crafty with a fellow fitness hunk (absolutely helpless in the kitchen…lost soul) and go wild with the classic Halloween icon…. the petrifying pumpkin!
From using and abusing the delightful orange head, to making wacky faces… we also made pumpkin & spiced apple delights with a gluten free crumble-like topping. Baked inside miniature pumpkins, dazzled with cinnamon, they are scarily good!! In fact, freakishly delicious. Not to mention, frighteningly healthy – BLOODY PUMPTASTIC!!
Parents, this is a great way to engage and inspire your children to learn tasty and healthy recipes whilst having a ball, improving their art and craft skills. Boo-ya! Winner!!
Go and get your hands on;
1 large cooking apple
3 miniature pumpkins (munchkins)
1 large pumpkin
1 tsp grounded cinnamon
1 1/2 tbsp brown sugar
60 grams gluten free plain flour
30 grams unsalted butter
30 grams brown sugar
For the centre goodness, lets get everything prepped.
Large apple – peel and chop the apple into small squares and place in a pan with a 100ml of water. Turn the heat on high and add in the cinnammon and the sugar. Stir and keep stirring. Once everything has softened and combined together, taste it to see if it’s as sweet as you’d like it. If not, add in more. Remember you can always add more. You can’t take away.
Once both of the components are ready, take the pan off the heat and the pumpkin out of the oven. The pumpkin should be easily stripped away from the skin. It should be extremely soft. Using half of the baked pumpkin, spoon the pumpkin off the skin and dice. Throw it into the pan and stir. Heat for a little longer if necessary.
For the topping-
Using a large bowl, sieve the flour and the sugar and then throw in the butter. Using your finger tips (this is where it can get messy), rub the mixture together until it forms into bread-crumbs. Dont over-rub!
Once all the goodness is done, cut the tops off your munchkins and spoon out the middle. Using a knife, make some incisions into the pumpkins insides and rim. Now sprinkle cinammon over and a little brown sugar …and, if you like things sweet, a drizzle of maple syrup.
Now fill in the munchkin with the apple and pumpkin mixture and top it off with the gluten free topping.
Boom, now we are ready to go! Place it into the oven for 10 minutes until the topping is golden and the pumpkin is slightly soft and crisp on the outside.
Much Love X