INGREDIENTS
¼ Kent Pumpkin
2 Tbsp Peanut/Cashew Butter
2 Tbsp Sweet Chilli Sauce
2 Tbsp Lime Juice½ cup Fresh Coriander, chopped
1 tsp ground Cumin
2 Tbsp Rice Bran Oil
METHOD
Cut pumpkin into cubes, cover with 1Tbsp of rice bran oil and bake until browned and cooked well (approx 30 min).
Allow to cool for 10 minutes. Add to food processor along with peanut/cashew butter, sweet chilli sauce, lime juice and remaining rice bran oil.
Blend for until well mixed.
Sprinkle in cumin and coriander and blend for a further 30 seconds.
Put in an airtight container and refrigerate.
Serve with rice crackers, corn chips, julienned vegetables or potato chips.
Enjoy!
No comments:
Post a Comment