“bone broth and resistant starch provide a one-two punch of gut boosting goodness”
what you need
400g almond meal
1 tbsp chia seeds
1 tbsp green banana resistant starch (we used Natural Evolution Green Banana Resistant Starch)
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
200g roasted jap pumpkin with skin on
2 tbsp almond milk
1 tbsp bone broth concentrate ( we used Meadow and Marrow Natural Bone Broth)
25g organic grass fed butter
1 tbsp sesame seeds (or any other seed of your choice)
what to do
Heat oven to 180°C
Puree roasted pumpkin in a food processor with almond milk and the bone broth concentrate.
Mix dry ingredients in a bowl. Then add egg, butter and pumpkin mixture to the dry ingredients. Mix together until a dough is formed.
Divide the dough into two. Make each section into a ball.
Place the dough onto a lined baking tray. Press the dough ball into a circle. Cut a small cross on top of the dough and sprinkle with your seed of choice.
Place in oven for 15 minutes or until golden and cooked through.
Once cooked, cool for 10 minutes.
Can be served warm or cold. Try it with your favourite nut or seed butter, raw honey and a cup of rooibos tea!
Recipe adapted from Meadow and Marrow.