Coconut Carrot Bites

Recipe base from BBC Good Food (LINK).

I was really looking forward to making this recipe, as I am a big fan of carrot cake. I added the remainder of my pumpkin seeds, and whilst they didn't hurt the cake, they didn't really add to it either.

The cake timings definitely need adjusting - I found the cake needed at least another 20 minutes after the topping was added, however the topping was nearly done after 10, so I needed to cover it with foil to protect it.

The resulting cake was moist yet somehow crumbly. I didn't feel it was as 'carrotty' as I would want; the predominant flavour was from the coconut topping - that could definitely have done with more butter - which was not unwelcome, however it made the carrot surplus to requirements in my mind.

Pumpkin Butter and Roasted Pumpkin Seeds

Pumpkin Butter using recipe from OhSheGlows (LINK)

I used two prize 'Zumpkins' grown by a colleague. I don't have a cleaver, so had to use a lot of energy with my 'Psycho' style chef's knife to cut it into manageable pieces.

Roasted them at 170°C for around 1h and 20 minutes.

I didn't sieve the water out of them however I did leave the flesh to sit in a bowl after I scooped it out, went out to buy a hand blender, and some of the water had naturally seeped out by the time I returned, so I discarded the fluid.

I used light brown muscovado sugar instead of Sucanat or brown sugar as suggested.

The result was delicious, and indeed did taste wonderful on toast.

Butter, butter, everywhere

The seeds were another matter! Removing them from the flesh was a tedious affair, and at several points, I nearly gave up, however I could not bring myself to waste them.

I followed the recipe for roasting them from OhSheGlows yet again, and they turned out wonderfully. I roasted them at 170°C for 19 minutes, tossing them after 10 minutes, and they came out lovely and crisp; well worth it.

Good Snackin'

Should any more pumpkins come my way, I will definitely put them to use in this way again.