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 mix with a potato masher until incorporated, about 1-2 minutes.
Spoon the pumpkin mixture into the casserole dish and top with the maple walnut topping.
Bake for 20-30 minutes, checking that the nuts do not burn; cover with foil if browning too quickly, then remove from oven.
Allow to cool for 10 minutes before serving.
Notes
Combining starchy vegetables with healthy fats aids nutrient absorption and digestion.
This recipe is FODMAP friendly and can be served with coconut yoghurt.
