Toppings

I like to add maple syrup and chopped pecans but it is also nice to top with cream cheese which I combine with 1/2 tsp of carob powder.

Pancake ingredients

• 40g organic oats

• 20g organic flour (wholewheat, spelt, buckwheat)

• pinch of mineral salt

• 1/4 tsp ground cinnamon

• 1/8 tsp ground coriander & clove powder

• pinch of nutmeg.

• 2 tbsp either grated pumpkin or puree

• 1 tbsp olive oil or ghee

• around 80ml water

Pancake method

Mix all of the dry ingredients including spices and chopped nuts in a bowl. Grate in the pumpkin or just add the puree. Add the oil or ghee. Combine.

Add just under 80ml of water before blending, adding more if needed. I prefer a fairly thick batter but you can experiment for yourself. I use a nutribullet blender but any blender will work.

Once combined heat a little olive oil in a frying pan before pouring or spooning in the batter, I make 3 pancakes with this amount of batter.

Heat the pancakes on a medium heat until set before flipping over. This take around 5 - 6 minutes total.

Pumpkin spiced pancakes

Stovetop bread ingredients

• 50 - 60 g wholemeal spelt flour

• 50 - 60g wholewheat flour

• pinch of mineral salt

• 1/2 tsp ground cinnamon

• 1/4 tsp ground coriander & clove powder

• generous pinch of nutmeg & cardamom

• 1/2 tsp grated fresh ginger

• 4 chopped pecans

• 2/3 tbsp pureed pumpkin

• 1 medjool date (or two smaller dates)

• 1 tbsp olive oil or ghee

• warm water

Stovetop bread method

Combine all of the dry ingredients in a bowl.

Add the fresh ginger, chopped date & chopped pecans to the bowl and mix before adding the pumpkin puree and oil/ghee. Give everything a good mix.

Add a tbsp of warm water at a time to the mixture, mixing together until it forms a moist ball of dough.

Warm a small amount of oil or ghee to a lidded frying pan. Add the dough ball to the pan, pushing down with your hands to flatten out to around 1 -2cm thick. Keep the pan on medium low heat with the lid on for around 5 - 7 minutes before flipping over for another 5 -7 minutes. The bread is ready when at toothpick or sharp knife comes out clean.

You can eat the bread with some added ghee, cream cheese or a drizzle of maple syrup.

Stovetop bread tips

1. This recipe makes two portions, I keep the second portion for another meal. It is a good accompaniment to soup but I mostly have it for breakfast

2. I also make this bread with courgette or carrot

3. You can make a single portion which is nice topped with burrata

Pumpkin spiced stovetop bread

Pumpkin risotto ingredients

• 50g risotto rice

• 50g roasted pumpkin

• handful of kale

• pinch of mineral salt

• 1/8 tsp ground coriander

• 1/4 tsp sage

• 1/2 tsp grated fresh ginger

• 3 tsp ghee

• 150ml water

• squeeze of lime

• 1 tsp of grated parmesan (optional)

Pumpkin risotto method

Cook the rice in the 2 tsp of ghee, mineral salt and sage, using 150ml water. I have taken to cooking risotto in my rice cooker as it doesn't require constant stirring and is easier for single portion.

Cube half of the roasted pumpkin and keep warm. Mash the remaining half before combining with the cooked rice.

Melt 2 tsp of ghee in a pan, adding a pinch of salt, fresh ginger and ground coriander. Add the kale, stir to cover with ghee, saute for a 2 minutes before adding a splash of water to soften the kale. Add a squeeze of lime when cooked to your liking.

Add the cooked pumpkin rice to a plate, top with the cubed roasted pumpkin and kale plus a sprinkling of grated parmesan if using.

Pumpkin risotto

Pumpkin soup ingredients

• 100g pumpkin, cubed

• 1/8 tsp ground coriander & cinnamon

• handful of kale

• pinch of mineral salt

• 1/2 tsp grated fresh ginger

• 4 tsp ghee

• 250 - 300 ml hot water

• squeeze of lime juice

Pumpkin soup method

Roast the pumpkin in 2 tsp ghee, coriander and cinnamon or sauté briefly before cooking in some water until soft. Roasting will take around 25 minutes and boiling will take around 10 - 15 minutes.

Sauté the kale in 2 tsp ghee, mineral salt and fresh ginger.

Option 1 - combine the cooked pumpkin with 25g cooked split mung bean before blending with the water. Add the kale and a squeeze of lime juice. Serve with the basmati rice and a homemade chapatti (or stovetop bread - recipe above)

Option 2 - cook the pumpkin and kale as above. Blend the cooked pumpkin with 1 tsp organic miso paste. Serve with basmati rice and kale on the side.

Pumpkin miso soup

Pumpkin, kale & split mung bean soup