This Raw Kaki Cake recipe is gluten-free, vegan and has raw food quality. It will please your friends and family. The season for the healthy and vitamin-rich kaki fruit starts in autumn.
A delicious meal especially in autumn and winter.
Serves: 4 – 6 people
1 kg hokkaido pumpkin (hokkaido can be used with the skin, no need to peel it)
50 ml olive oil
2 tablespoons soy sauce
1-2 teaspoons garam masala
1/2 teaspoon salt
Preheat the oven to 200°C. Cut the pumpkin in two halves and take out the seeds. Cut each pumpkin half in 1 cm thin slices and these in half if you prefere smaller pieces. Place the pumpkin pieces on an oven tray lined with parchment paper. Mix the olive oil, salt, spices and soy sauce and brush the mixture on the pumpkins. Cook in oven for about 20 min until soft and slightly brown.
1 kg fresh or dried chestnuts
Sweet pumpkin (preferably “Red kuri squash”)
Raw sugar or panela/rapadura (brown cane sugar)
Orange or mandarin zest
Star anise and cinnamon (powder and stick)
Sesame seeds, pine seeds or cocoa powder
Boil the peeled chestnuts covered in water until soft with a bit star anise, cinnamon and lemon peel (if the chestnuts are dry soak in water the night before and cook longer).
Purée or mash them.
Mix in a quarter of volume of sweet pumpkin (Red kuri squash) cooked, the orange or mandarin zest, a pinch of cinnamon powder and add a quarter of the weight of the mixture of raw sugar or panel/rapadura.
Place the mixture in a saucepan and stir on low heat until thick.
Cool until one can make small balls by hand. Decorate some with sesame seeds, pine nuts or cocoa powder or a combination of them and present nicely.
There are different ways and methods to prepare pumpkin gnocchi! It depends on the type of pumpkin, its size, the quality of the potatoes and the cooking method. The most original way to prepare gnocchi seems to be done with 100% oven cooked pumpkin, so that it maintains a good flavour and does not get too humid. This is a speedy recipe, but nonetheless valid. The pumpkin is cooked in a pot that contains 75% pumpkin and 25% potatoes. After only 35 minutes your plate will be served!
Serves: 4 people Time: 35 min
600 g pumpkin
200 g potatoes
150 g flour
nutmeg and salt as you wish
40 g butter
a handful of sage
After removing seeds and peel, wash and rinse the pumpkin and potatoes. Cut everything in small cubes of about 3 cm and boil in little salted water for 10 minutes. Meanwhile, heat up a pot with water and, on the side, melt the butter in a saucepan where it can be lightly cooked with the sage. On a flat surface covered by flour begin to work the dough with your hands and add more flour little by little. Don’t use too much flour because it tends to harden the gnocchi! Add nutmeg and salt to the dough. When the dough is no longer sticky you can split it and form long sticks (or snakes) of 2 cm each diameter. Cut the gnocchi in small pieces of about 1.5cm and place them on a surface covered in flour; try to avoid the gnocchi touching each other. Cook the gnocchi in salted water keeping the water just below the boiling point; collect them as soon as they rise to the top and drop them directly on a saucepan with the butter. Toss them for a few seconds and serve immediately.
In the same way you can create gnocchi with only potatoes, with spinach or even with beetroot. It is important to understand that the base of the dough is made of potatoes and flour and you have to add more flour, if the ingredients are too moist.
Any left over gnocchi can be heated in the oven the following day : 200C for about 10 minutes.
IN THE FREEZER
Larger quantities may be frozen. Place the gnocchi on a container or on a plate making sure they don’t touch each other. Place a baking sheet between the layers. Once they are frozen, you can split them in portions and store them in small bags.