Pumpkin Casserole with Maple Walnut Topping
Ingredients
Maple walnut topping
- 3 tbsp pure maple syrup
- 3/4 cup activated walnuts, coarsely chopped
- 6 tbsp almond flour
- 2 tbsp melted coconut butter
- 1 tsp cinnamon
- 1/2 teaspoon salt
Pumpkin casserole
- 1.5kg jap pumpkin, peeled and cut into roughly 2.5cm cubes
- 15 drops of natural stevia (optional)
- 3 tbsp pure maple syrup
- 1/4 cup unsweetened almond milk
- 6 tbsps coconut oil
- 6 tbsps organic coconut butter, kept at room temperature
Preparation
While your pumpkin is boiling, combine all the ingredients for the maple walnut topping together and set aside until required.
Preheat an oven to 180ºC and prepare a casserole dish with some coconut oil. Set aside.
Boil the pumpkin for 20 minutes until fork soft.
When it is finished boiling, drain and mash. Add the rest of the ingredients for the casserole and using a potato masher, mix all the ingredients together until they are incorporated. This should take about 1-2 minutes.
Spoon the pumpkin mix into the casserole dish and top with the Maple Walnut topping.
Bake for 20-30 minutes, check that the nuts don't burn - if they are browning too quickly cover with foil, then remove from oven.
Allow to cool for 10 minutes. Serve.