Pumpkin Focaccia (vegan & gluten-free)

It was the day before our big market shop, so naturally we were out of fresh produce! I had one large pumpkin in the pantry and decided to make this as an accompaniment to pumpkin soup.

A great recipe as a side for Thanksgiving if you celebrate!

Ingredients:

1.5 cups pumpkin puree

1 tsp pink himalayan salt

1 cup cassava flour

2 cups oat flour 

¾ cup warm water

¼ red onion, thinly sliced (optional)

1 tsp oregano

½ tsp thyme

Method:

Preheat your oven to 180 degrees celsius and prepare a lined baking tray.

If using fresh pumpkin, start by placing a small pot of water on high and add your peeled and diced pumpkin into a stream basket. 

Steam for 10-15 minutes until soft, mash and set aside to cool.

In a large bowl, combine oat and cassava flour, oregano, thyme, and salt and stir.

Add in your water and pumpkin puree, little bits at a time until smooth. 

Use your hands to mold the focaccia bread into the desired shape.

Place in the oven and bake for 30 minutes or until slightly golden and crisp.