Sunday, October 5, 2014

Pumpkin chocolate Butter

Butters are super easy to do and a great gift in any season. they can complement any desert, toast, fruits or granola. They are also nutritious and a great temptation to children. When they are warm they are a great food for vattas. You can change the spices to accommodate your dosha.

  • 1 (29 ounce) can pumpkin puree, approx. 3 1/2 cups or fresh
  • 3/4 cup apple sauce
  • 1/2 cup coconut milk.
  • 1/2-1.5 teaspoons ground ginger
  • 1 teaspoon cocoa powder or 1 tsp of heart blend from satya spices. If you are using satya spices you don't need to add any other spices.
  • 1 cup coconut sugar (or jaggery)
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 tsp red chilli 
  • 1-2 tsp fresh lemon juice
1. Combine milk, pumpkin, apple sauce, spices, and jaggery in a large saucepan and stir well. Bring mixture to a boil, covered with lid ajar (I prop it with a wooden spoon). Reduce heat to low-medium and simmer, covered with lid ajar, for 35-45 minutes, stirring frequently. Be careful as the mixture bubbles and pops!
2. Remove from heat and let it sit for a few minutes before removing lid. Adjust spices to taste. Stir in lemon juice. Once cool, pumpkin butter can be kept in an airtight container in the fridge for up to 3 weeks. Makes enough to fill one large mason jar or about 3.5 cups

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.