Pumpkin and Coconut Dip Prep time: 5 mins Total time: 5 mins Serves: 4-8 To make pumpkin puree, peel about 1 kilo or pumpkin then cut into cubes and cook in water until soft. Drain, mash with a fork or a stick blender and place in small freezer containers or ziplock bags. USe as needed. For a dairy-free option omit cream cheese and simply add extra coconut flour to the dip to make it less runny. For vegan and vegetarian options use tamari or soy sauce instead of fish sauce. Ingredients 1 cup pumpkin purée (see note) ½ cup cream cheese 2-3 tbsp coconut flour ⅛ cup finely chopped fresh mint 2 tsps fish sauce 1 tbsp sesame seeds ½ tsp ground ginger Instructions Place all ingredients in a jug or bowl and mix well. If you prefer a thicker (cream cheese consistency) dip, add extra coconut four to the mix. Serve with crackers, veggie sticks or as a flavoring for mash potato.
Posted on: Mon, 12 Aug 2013 01:15:25 +0000
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