Health Benefits of Coconut | Pumpkin Coconut Oats Squares
Pumpkin Puree, Desiccated Coconut and Oats come together in this super simple and healthy bake. Cut into squares and enjoy with tea, guilt-free.
- 1 cup pumpkin puree
- 1/3 cup coconut oil
- 1/2 cup yogurt
- 1/2 tsp orange vanilla extract extract or 1 tsps
- 1/2 cup sugar
- 1/4 cup honey
- 1 egg
- 1/2 cup coconut Pure and Sure desiccated
- 1 cup whole wheat flour
- 3/4 cup oats
- 1.5 tsps baking powder
- 1/2 tsp baking soda
- 1.5 tsps cinnamon powder
- 1/2 tsp nutmeg freshly grated
- 1/2 cup raisins
Prep:Preheat oven at 180 celsius.Grease / line a 9" square pan.
Mix all dry ingredients in a bowl and keep aside.
In a large bowl (~10 cup capacity) - place all wet ingredients and whisk until smooth and well combined. (If the coconut oil has solidified then gently melt it on low flame until liquid, allow to cool slightly then whisk with other ingredients)
Add the dry ingredients to this and mix gently until combined.
Scrape out the batter into a greased / lined tin.
Bake at 180 celsius for 35-40 minutes until golden and a skewer comes out clean.
Cool for 10 minutes in the pan. Cut into squares. Keep in airtight container in refrigerator.
How to make pumpkin puree using a pressure cooker
Scrape out core and seeds. Peel and dice pumpkin.
Place in a pressure pan with 1/2 cup water.
Close lid with whistle on. After 2 whistles, place on sim for 5 minutes.
Switch off flame. Once cooled, open and mash with a potato masher to a fine paste.
Pure and Sure
Check out a collection of my favourite recipes using coconut on Saffron Trail
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(c) Nandita Iyer 2006-2015