Support Village Voice News With a Donation of Your Choice.
Ingredients
▢2 cups of grated pumpkin
▢2 cups of ultra fine shredded coconut see post
▢1 cup of non GMO cornmeal ultra fine see post
▢4 tablespoon of dairy free butter
▢⅓ cup of coconut sugar see post
▢1 teaspoon of vanilla extract
▢½ teaspoon of cinnamon
▢½ teaspoon of nutmeg
▢¼ teaspoon himalayan pink salt
▢up to 1 cup of warm water
Instructions
- Preheat the oven to 180 degrees Celsius
- Line a glass square baking dish with parchment paper.
- Add the cornmeal and dairy free butter to a large bowl and rub into a medium sized breadcrumbs.
- Use a wooden spoon to combine the grated pumpkin, shredded coconut and coconut sugar into the cornmeal buttery mixture.
- Mix in the spices, pink salt, vanilla then gradually add the warm water. I used ¾ cup remember the consistency should be dense not watery (the amount of water used will depend on the moisture from the pumpkin).
- Once the desired texture is achieved, spoon the batter evenly into the baking dish.
- Bake for 45 minutes – 1 hour – the top should be golden. Don’t forget to determine the readiness by inserting a skewer, if it comes out clean then the pone has cooked.
- Allow to cool before serving.
- Once cool store in an airtight container for 3-5 days. (thatgirlcookshealthy)
