This post is my crack at Isa's Vegan Chopped Challenge. The participating ingredients are: butternut pumpkin, fresh rosemary, popcorn, and apricot preserves(jam). It has to be a brunch dish, so this is my attempt at a sweet dish. I was a bit hesitant, because I've never had pumpkin in anything sweet. Nope, nothing. They turned out better than expected, after my head got around the fact I was putting pumpkin in hotcakes. I still don't think I'm ready for pumpkin pie though...
Ingredients
Hotcakes
½ cup cooked pureed butternut pumpkin
1 cup plain flour
¾ cup rice milk
2 tsp. baking powder
1 tsp. apricot jam
¼ tsp. cinnamon
Spiced
Apricot Sauce
3 tablespoons apricot jam
2 tablespoons water
¼ tsp. cinnamon
1 tsp. chopped fresh rosemary
Popcorn
Praline
½ cup fresh popped popcorn
225 gr caster sugar
110ml water
Method
Hotcakes
Whisk rice milk, flour, and baking powder
together, making sure to remove any lumps.
Add jam, cinnamon, and pureed cooked pumpkin, adding
a little water if too thick.
Allow to stand for an hour.
Drop spoonfuls into an oiled frying pan, and flip
over when bubbles appear. Cook until golden.
Praline
In a saucepan, mix caster sugar and water, and stir
over low heat until mixture thickens and turns golden.
Line a baking tray with greaseproof and spread the
popcorn over it.
Pour hot praline syrup over the top and shake to
ensure even distribution.
Allow to cool.
Sauce
Mix all ingredients in small saucepan, and bring
to a simmer. Set aside to cool.
To serve, Drizzle sauce over hotcakes, and top
with shards of praline.
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