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
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
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.