Sastojci: bundeva, kokosovo ulje i cimet (u prahu).
Priprema:
1. Bundevu iseci na komade zeljene velicine tj. debljine. Izvaditi kokosovo ulje iz frizidera malo ranije.
2. Kasikom sastrugati kokosovo ulje. Svaki odseceni deo bundeve namazati sa malo kokosovog ulja.
3. U pleh staviti papir za pecenje. Poredjati bundevu. Na neke komade mozete staviti cimet.
4. Zagrejati rernu na 200 stepeni.
5. Smanjiti na 180 C i peci od 50 do 60 minuta.
6. Ostaviti da se ohladi.
Napomena:
1. Ja sam tanje i mekse delove (iz sredine), spakovala u kesice i ostavila u zamrzivac. Sire i deblje delove sam pekla u rerni. Na jedan komad sam stavila cimet, a na druga dva nista.
2. Pecenu bundevu viljuskom odvojit od kore, pa je izgnjeciti da dobijete pire. Mada je ukusna i kad je u komadu.
3. Smrznute komade planiram da kuvam.
Ingredients: pumpkin, coconut oil and cinnamon (in powder).
Preparation:
1. Cut the pumpkin into pieces of the desired size, i.e. thickness. Take the coconut oil out of the refrigerator a little earlier.
2. Scrape the coconut oil with a spoon. Spread each cut part of the pumpkin with a little coconut oil.
3. Put baking paper in the tray. Arrange the pumpkin. You can put cinnamon on some pieces.
4. Heat the oven to 200 C degrees.
5. Reduce to 180 C and bake for 50 to 60 minutes.
6. Leave to cool.
Notes:
1. I packed the thinner and softer parts (from the middle) in bags and left them in the freezer. I baked the larger and thicker parts in the oven. I put cinnamon on one piece, and nothing on the other two.
2. Separate the roasted pumpkin from the skin with a fork, then mash it to get puree. Although it is also delicious when it is in a piece.
3. I plan to cook the frozen pieces.
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