Virry – actually Virginie – walked into the restaurant one day. A farmer at her back – with us in Gameren – had a lot of pumpkins left. Could I do something with that? Naturally. And so we made soup, salad, main courses, mashed potatoes and more of those whoppers of pumpkins for weeks. And this bread. As one of the two starters of a four-course menu. Almost wanting to eat them with your hands.
450 gram 450 boiled and mashed flesh of a pumpkin.
250 gram 250 flour
1 package 1 Baking powder
7 gram 7 baking soda
125 ml 125 aquafaba (the liquid from a can of chickpeas)
0,5 table spoon 0,5 nutmeg
1 table spoon 1 cinnamon and allspice
125 gram 125 cane sugar
200 gram 200 caster sugar
130 ml 130 sunflower oil
150 gram 150 White Tahina
150 gram 150 walnuts and flaked almonds
sesame seeds for garnish
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