Not exact matches
1 medium sized
hokkaido pumpkin 2 - 3 carrots 1/3 of a medium sized celeriac (if you use the small organic ones, use 1/2 instead) 1 apple 4 - 5
cups / 1 -1,25 l chicken broth (vegetable if vegetarian) 1 chilli, red, hot and fresh 3 sprigs of fresh thyme 2 onions 5 cloves of garlic 3 Tbsp apple cider vinegar 1/2
cup / 125 ml cream, fat 8 - 12 % Oil Salt & pepper
1/3 of a
hokkaido pumpkin 1 banana 3 eggs (you can substitute one of the eggs with 2 additional egg whites) 3 egg whites 2/3
cup / 70 g oats / rye flakes 6 dates, pitted 2 Tbsp honey or maple syrup 1/3
cup / 80 g plain yoghurt 2 tsp baking soda 1/2 tsp salt 1/2 tsp nutmeg 1 tsp cardamom 1 Tbsp cinnamon 1/2 tsp cloves 1/2 tsp ground ginger Butter for frying
Wet ingredients 50 g cold soft butter, in cubes 1 egg, whisked 3/4
cup neutral yoghurt 250 g grated
hokkaido pumpkin (with the skin) 8 soft dates, mashed with a fork (add a little boiling water if the dates are to chewy)