Pumpkin Casserole with a Maple Walnut Topping
Ingredients
- for the 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⠀⠀⠀⠀
- for the pumpkin casserole ?⠀⠀⠀
- 1.5kg jap pumpkin, peeled and cut into roughly 2.5cm cubes⠀⠀⠀⠀
- 15 drops of natural stevia (optional – depends on how sweet your pumpkin is)⠀⠀⠀⠀
- 3 tbsp pure maple syrup ⠀⠀⠀⠀
- 1/4 cup unsweetened almond milk ⠀⠀⠀
- 6 tbsps coconut oil @cocolifeaus ⠀⠀⠀⠀
Preparation
He maple walnut topping:⠀⠀⠀⠀
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 w 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 (if nuts are browning too quickly cover with foil) then remove from oven. ⠀⠀⠀