|pumpkin crumble, from Miriam Kasin Hospodar Heaven's Banquet|
step one800 g pumpkin cubed
step two30 g wheat germ
35 g sunflower seeds
30 g rolled oats
75 g whole wheat flour
3 tablespoons ghee or melted butter
1 tablespoon water
step three3 tablespoons of ghee or butter
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1 tablespoon of dark sugar
1) preheat the oven to 180ºC (350ºF). cook the pumpkin in a small skillet with a zip of water and butter2) purée the pumpkin with the butter spices and sugar. add salt to taste.
3) reduce the wheat germ, sunflower seeds and rolled oats to powder in a food processor. Add them to the flower, water, butter and salt and mix until you get a crumby texture.
4) butter a baking dish, spread the pumpkin follow with the topping and bake for 40 to 50 minutes.
Serve with a fresh, astringent, lightly dressed salad to cut the sweetness of this dish.