Ingredients :
- 280 grams pumpkin puree
- 35 grams gluten-free / plain flour
- 90 ml coconut oil
- 1 tsp pumpkin pie spice / mixed spice
- 285 grams marshmallows
Method :
- Line an 8 x 8 square tin with parchment paper or use ice cubes trays lightly sprayed with oil
- Add the flour to the coconut oil in a saucepan and make a slurry, just simmering gently to take the floury taste away for 2 minutes
- Add the marshmallows and melt into the mixture
- Take the pan off the heat, add the pumpkin puree and spice then stir well to combine
- Pour the mixture into the lined tin or ice cube trays and freeze for 30 minutes or until just set
- Cut into squares or press out from the moulds and enjoy. Keep refrigerated
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