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Oct 22, 2016

Pumpkin gingerbread (sugar and honey free)

It all started with a Hokkaido pumpkin, that I bought for the games I use to teach the kids about fruits and vegetables (associating images with the actual fruit).  
The real challenge was to cook something with it, as we are not really pumpkin fans. For the start, I baked it in the oven, with a bit of cinnamon on top. That's when I figured it might actually go well in a gingerbread recipe, as a replacement for honey. So, I modified a basic gingerbread recipe (from here) and this is what came out of it: 

- 350g flour;
- 200g baked pumpkin, pureed;
- 100g melted butter;
- 1 egg;
- a piece of ginger, grated (aprox 1,5 cm) or 1 tsp ginger powder;
- o tsp of cinnamon powder;
- zest of one orange (bio) or 1 tsp orange powder;
- 1/2  tsp nutmeg powder;
- the seeds from 1/2 of vanilla bean or a pinch of vanilla powder;
- 1 tsp baking soda.

In a bowl, mix the pumpkin puree with the melted butter and the egg. Separately, combine the flour, baking soda and condiments (ginger, cinnamon, nutmeg, orange, vanilla). Mix the contexts of the two bowls using your hand, until you get a non sticky dough ( you can add a bit of extra flour if needed). Shape the dough into a ball and put it in the fridge for at least half an hour.
Take the dough out of the fridge, roll it on a flat surface and cut it in the desired shapes. Bake in the preheated oven, at 190 degrees C, for about 20 minutes.

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