RAW Butternut pumpkin salad with gingerbread crumble

I always think spices and pumpkin is a perfect marriage Crumble


30g fresh ginger, peeled
200g raw flour OR almond flour
150g red and/or medjool dates, pitted 1 tsp vanilla extract
1 tablespoon blackstrap molasses



1 butternut pumpkin


160g carrot
400g butternut pumpkin 40-60g dried cranberries 2 sprigs flat leafed parsley (leaves only) 2tbsp walnut oil 1 tbsp lemon juice salt to taste


Place ginger, flour, dates, vanilla, molasses together until it forms a rough crumble. (Thermomix 30/speed 6). Place in dehydrator for 6 hours* or until slightly crunchy.


Peel and julienne carrot and butternut pumpkin, place in a large metal bowl, toss through cranberries and finely chopped parsley.


Combine walnut oil, lemon juice and salt dress salad immediately prior to serving, sprinkle with gingerbread crumble and serve



RAW flour


I make RAW flour from buckwheat groats or raw steel cut oats.


Buckwheat is gluten free and contains rutin, a glycoside, has been known to strengthen capillary walls and improve circulation.


Oats is a slightly different story, technically all oats do contain gluten, but it’s a type of gluten called Avenin that is different to the type of gluten you find in wheat, rye, barley and triticale. Coeliac societu of Australia say about 4 in 5 people with Coeliac Disease can tolerate oats.


So I leave it up to you which you think is best for your body or to try both.

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