Pumpkin Porridge
Total time: 30 minutes
Serves 4
5.5 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
1 kg - Pumpkin, peeled, cut into chunks
4 cup - Water
¼ cup - Rice flour, brown
2 tb - Sugar, maple
1 dash - Salt, table
2 tb - Seeds, pumpkin and squash, whole, roasted, without salt
UTENSILS
Cooking pot, Chopping board, Knife, Hand blender or potato masher
INSTRUCTIONS
1. Boil four cups of water in a cooking pot, add pumpkins and boil it until tender. Remove from the heat.
2. Add maple sugar and salt. Puree it using a hand blender or a potato masher.
3. Return the cooking pot to the stove and bring the mixture to a boil. Stir continuously to avoid burning the bottom of the pan.
4. Dilute the brown rice flour in 3 tbsp water and gradually add it to the pumpkin mixture.
5. Simmer the porridge over low heat for a further 3 mins. Turn of the heat.
6. Garnish it with roasted pumpkin seed on top. Serve.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 457g
Energy (kcal)
129
Carbs (g)
19.9
Proteins (g)
5.6
Fats (g)
1.6
Fibre (g)
5.5