Pumpkin Harvest Pancakes

These delicious pumpkin harvest pancakes are great for breakfast and are loaded with vitamins and protein. I used the “Andina flour” which is a mix of protein rich spelt, wholewheat and quinoa flours. If you can’t find this brand you could mix 60% all-purpose, 30 % spelt and about 10% quinoa flour. Or another good combination could be 1/2 all-purpose and 1/2 whole wheat flour. Anyway it’s the pumpkin puree that actually makes all the difference in this recipe imparting a special flavor and tenderness to this pancake. Continue reading

Roasted Pumpkin on Robiola Clouds

These roasted pumpkin slices on Robiola clouds are really elevated to new heights in this recipe inspired by the Ratana’ restaurant in Milan. This simple vegetable surrounded by flavourful touches of pumpkin mayonnaise, roasted pumpkin seeds and marinated onions can turn this humble vegetable into a first course or even a main dish! And best of all it’s very easy and quick to prepare. Continue reading

Mini Pumpkin Tea Loaves

I adapted these Mini Pumpkin Tea loaves from a Mayo Clinic recipe that I found on their newsletter. I made a few adjustments and made them even healthier! These make a great breakfast item too. The spicy “doughnut” texture and fragrance makes them extra special. You can bake them in one regular size loaf pan or as I did in three mini pans. In this way you can customise them by adding different toppings and seeds. Continue reading