What do you need (for about 4 pom poucen)
- a small hokiado pumpkin, cut into pieces, with peel, boiled and pureed
- greensweet Extra Sweet (about three tablespoons in total)
- greensweet Icing icing sugar (about five / six tablespoons)
- 4 grams of Agar Agar
- oats or other milk replacements
- pumpkin seeds
- 300 grams oatmeal flour (grinding oatmeal in the blender into flour)
- 200 ml of water
This is how you make it:
Preheat the oven to 180 degrees. Line a baking tray with baking paper. Remove a quarter of the pumpkin puree and separate in a bowl. Spoon another 2 tablespoons of the pumpkin puree and place in a small bowl. Stir the Agar and a tablespoon of Greensweet Extra Sweet through the rest of the mash, put it in a saucepan and heat while stirring. Once the mass is well heated, remove the pan from the heat and let it cool down.
Stir in the oatmeal flour, water and 2 tablespoons of Greensweet extra sweet in a bowl. Put a bowl of water ready where you can immerse yourself in each time. Pour the mass onto the baking tray and press the mass out with moistened hands to form a thick slab of about 1 cm thick. Bake the slice in the middle of the oven until golden brown in about 25-30 minutes, keep checking. Allow to cool.
Cut the slice into equal, elongated square pieces. Spoon some of the pumpkin puree on one piece and press another slice on top. Add the Greensweet Icing icing sugar to the quarter pumpkin puree and pour in small amounts of milk until a nice firm glaze is formed. Spread the tops with the glaze. Fill a piping bag with the rest of the puree and spray on the glaze, finally sprinkle with pumpkin seeds.
Source / photos: Monique van der Vloed