When you think about Halloween you always think about sugary things that have no nutritional value. All right, but Halloween can be a good time to get your children to enjoy some vegetables too! Check out this recipe for a delicious pumpkin compote that can be eaten straight from the pot or be topped up onto healthy carrot’s cupcakes. It is very simple, looks nice and taste as a real treat!
Compotes are excellent way to preserve food. So instead of throwing out any left over pumpkin simply preserve it and it will last for weeks in the fridge. It does contain sugar but it is still an excellent way to get the most out of your pumpkin. It is also fantastic way to encourage your children to try this nutrient rich vegetable.
Pumpkin and coconut compote: 500g chopped pumpkin, 80g granulated brown sugar, 1 cinnamon stick, 30g desiccated coconut.
Put all the ingredients into a medium pot and cover with water. Let it cook until the pumpkin get soft. Take it out the heat and blend. Bring back to the heat and bring it to the boil. Let it cool and enjoy. You can also use a bit of ground cinnamon on top.
Nutritional highlights: Pumpkins are rich in antioxidants, that lovely orange skin is rich in carotenoids and vitamin C. These nutrients will give your child immune system that extra needed boost.
Carrot cupcake: 125g butter, 125g sugar, 2 eggs, 200g plain flour, 60g finely grated carrot, 1 pinch salt, 2 tbsp baking powder, 4 tbsp milk.
Cream the butter, sugar, salt. Gradually beat in the eggs. Mix in the flour, baking powder and grated carrot alternating with the milk. Put in in cake molds and bake for 15-20 minutes. Let them cool down before you top them up with the pumpkin compote.