GF, DF, Nightshade free, Contains Eggs*.
Ingredients:
- 1 small Pumpkin
- 200 gm Hemp seeds
- 100 gm Rice flour
- 50 gm Black sesame seeds
- 50 gm White sesame seeds
- 20 gm Nutritional yeast
- 8-10 gm Salt
- 3 gm Pepper
- 1 bunch of Mixed herbs (thyme & oregano or sage & rosemary)
- 15 gm Turmeric powder
- 4 medium Eggs
- Olive Oil (for baking)
Method:
- Preheat oven at 170°c / 340°f
- Cut pumpkin into wedges, roughly 2cm thick and prick with a fork
- In a bowl, combine rice flour and turmeric, set aside
- In a separate bowl whisk eggs until completely combined
- In a third bowl, combine remaining ingredients for the crust
- Line a baking tray with parchment paper and olive oil
- Lightly coat pumpkin wedges in the flour & turmeric
- Dust off and dip into whisked eggs and then into the crumb mix
- Press seeds onto pumpkin wedges and place on baking tray
- Bake for 30 minutes (or until soft on the inside and crunchy on the outside), turning over half way through.
