Baked Pumpkin with Oranges, Pomegranates and Hazelnuts
Baked Pumpkin with Blood Oranges, Pomegranates and Hazelnuts is one of my traditional birthday dishes. It is dish that comes out again and again for those special occasions. However, the other day I simply fancied making this dish; this is a time for introspection and for clarity – to meditate, go within and connect with Spirit. And, so I made this dish and been gorging on it for last few days, I even add a little vegan milk as alternative to cereal. It’s so easy to use oats – they are so versatile and act as natural binders in dishes.
Author: Edward Daniel
Recipe type: Vegan
Cuisine: Dessert, Breakfast
- 1kg pumpkin
- 375ml filtered water
- 25g oats
- 75g ground almond
- 1tbs vanilla extract
- 1tsp pomegranate molasses
- 1tsp tamari
- 2 oranges, juice
- Pinch of salt
- 1 pomegranate
- 50g hazelnuts
- Preheat oven to 180 degrees Celsius.
- Dry bake the pumpkin in the oven for an hour. Remove and allow to cool. Peel the skin and remove the seeds. Whizz to fine consistency and set to one side.
- Place the oats and water in a sauce pan and bring to a medium heat. Stir consistently for a few minutes until the oats start to thicken. Remove from heat.
- In a large serving bowl, place the oat mixture and stir in the pumpkin, orange juice, and ground almonds. Add the vanilla extract, pomegranate molasses and tamari. Season with a pinch of salt.
- Place the entire baked pumpkin mixture in a large serving bowl and top with pomegranate seeds and hazelnuts.