Sentences with phrase «baked pumpkin cubes»

Not exact matches

I lightly toasted the cubes of pumpkin bread just as I did with the french toast bake, and the bread really holds up well and adds the perfect amount of sweet, warm spices.

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

Cubes of tender pumpkin bread are baked in a rich custard laced with bourbon and maple syrup.

Add the cubed pumpkin to a baking sheet and toss with 1 tsp vegetable oil.

Pumpkin is best when baked though you may peel, cube and steam it.

-1 1/4 cup all - purpose flour -1 1/4 cup whole wheat flour -1 cup white sugar -1 / 2 cup brown sugar -1 teaspoon cinnamon -1 teaspoon ground nutmeg -1 teaspoon baking soda -1 / 2 teaspoon salt -2 eggs -1 cup canned pumpkin -1 / 2 cup apple sauce -1 large apple, cored and chopped into cubes

You want to slightly under bake the pumpkin so that you can cube it for the chili.

And if you want to take things a step further, roast those pumpkin cubes instead of boiling them — now the caramelized baked cubes turned into a sauce will be the ultimate perfection.

Ingredients: Starter 200 g water 200 g white wheat flour (bread flour) 1 tablespoon of your active sourdough starter (I used rye starter) Dough 380 g mashed baked pumpkin (I used hokkaido pumpkin)- * see the note below 300 g white wheat flour (bread flour) 100 g whole grain spelt flour 150 g water 10 g salt Other Bran for coating rolls Butter for greasing the pan 10 ice cubes to create steam in the first minutes of baking * My mashed baked hokkaido was very dry.

Cut the pumpkin into small cubes and bake them at 230 °C (446 °F) until nicely soft.

Cut and prepare pumpkin in small cubes and place on baking tray.

For a healthy and delicious dessert in just a few minutes, saute some cushaw cubes in a large skillet with some butter, honey, coconut milk, and pumpkin pie spice to create a taste similar to baked apples.

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

Cut and prepare pumpkin in small cubes and place on baking tray.

:: Chop or slice pumpkin into cubes or rounds and bake with some coconut oil and salt for a delicious treat.

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