Tuesday, November 12, 2019

Pumpkin, Walnut Pate, Low FODMAP

500 grams of Butternut Pumpkin, seeded, peeled, diced 2 cm and roasted in 1 tablespoon of oil.
25 minutes at 200 degrees f f.
1/2 cup Walnuts
3/4 cup Greek style low fat yogurt.
2 teaspoons Moroccan seasoning, ( Ras El Hanout.
1 Tablespoon of fresh Coriander leaves, ( optional)

Prepare Pumpkin as above and allow to cool.
Place Walnuts in TMX bowl and process, 1 second, speed 6. Set aside.
Place cooled pumpkin into TMX bowl , add yoghurt and spice and mix 10 seconds, speed 4
Add walnuts, mix 5 seconds,  speed 2,
Taste and add Salt and Pepper to taste.
Chop Coriander fine and add with S and P. ( optional as some people don’t like this herb)

Don’t over process Walnuts as their texture is necessary.
Add more spice if required.

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