Almond Crusted Pumpkin Wedges

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1/2 of a small Pumpkin Hokkaido Pumpkin also known Red Kuri Squash
150 g. Ground Almonds
1/2 tsp. Ground All Spice (Piment)
1 tsp. Dried Oregano
1/2 tsp. Cayenne Pepper
1/2 tsp. Ginger Powder
50 g. Besan (chickpea flour)
100 ml. Water
to taste Salt and Pepper

Almond Crusted Pumpkin Wedges

Features:
    Cuisine:

      Ingredients

      Directions

      Share

      As it is pumpkin season again, I have decided to add these delicious almond crusted pumpkin wedges to my pumpkin recipe collection. These almond crusted pumpkin wedges are vegan, healthy, oil-free, gluten-free! So much texture is going on- crispy ground almond outside and soft and tender pumpkin flesh inside. I really enjoy these pumpkin wedges as a side dish or a healthy vegan snack. This recipe is very versatile as you can make them sweet or savory. I enjoy this almond crusted pumpkin wedges most with a chili kick and a creamy dip. These pumpkin wedges are very filling and high in protein and healthy fats because of the almond crust and chickpea-based batter.

      Pumpkin

      For this recipe, I am using Hokkaido Pumpkin aka Red Kuri Squash. You also can use butternut or kabocha squash as a substitute to make the almond crusted pumpkin wedges. I prefer this type of pumpkin because you can eat them with the skin. It saves a lot of time when you don’t need to peel pumpkin skin. There is not much preparation work needed as this recipe is very simple and straight forward. All you need to do is just cut the Hokkaido pumpkin in halves and scoop out the seeds. Then slice it into wedges.

      Gluten-Free Crust

      I use almonds for the crusty base in this recipe. However, it is also possible to use mixed nuts and seeds. I prefer almonds because of their sweetness, they really go along well with the pumpkin, especially if you want to add a spicy kick to it. In order to stick the crust well to the pumpkin, it is necessary to dip each wedge into a liquid flour-water mix first. That way the batter will coat the pumpkin wedges and allow them to pick up a good thick layer of the almond crust! For this flour-water mix, I used chickpea flour. I have also tried it with buckwheat flour. Generally, you can use any of your favorite gluten-free flour, except for the coconut one.

      How to serve these almond crusted pumpkin wedges?

      You can have them as a snack, or serve as a part of or lunch dinner with a savory dip. I recommend having them with vegan yogurt-garlic dip, guacamole, tzatziki, or good sugar-free ketchup.  Pick your dip according to your taste and also based on the spices you put in your almond crusted pumpkin wedges. For example, if you used a lot of chilies, the dip should be not too spicy and vice versa.

      ***

      If you are interested in the other vegan, healthy, and easy gluten-free pumpkin/ squash recipes, check out this recipe for Vegan Pumpkin Pancakes in this Fall Season

      Please share, like, and leave your comments down below! I would be happy to hear your feedback and how my recipe turned out for you!

      Thank you,

      Victoria.

      (Visited 135 times, 1 visits today)

      Steps

      1
      Done

      Prepare the Pumpkin Wedges

      1. Cut the Hokkaido Pumpkin in half and scoop seeds out;
      2. Slice the Pumpin into wedges;

      2
      Done

      Prepare the Almond Coating

      1. Prepare one shallow plate with ground almonds mixed with the spices, salt, and pepper;
      2. In another bowl whisk well the chickpea (or other GF flour you use) with water until it becomes a smooth batter;

      3
      Done

      1. Preheat the oven to 200 C.
      2. Prepare the baking tray with a parchment pepper;
      3. Take one pumpkin slice and first dip into the batter (flour-water mixture) and then coat well into the ground almonds. The same procedure as making Schnitzels;
      4. When each pumpkin slice is fully coated in ground almonds lay them down on the tray with some space between them, make sure they are not touching each other;
      5. Bake for 20 minutes on one side, flip and bake for another 15-20 minutes or until golden brown;
      6. Serve hot with your preferred dip and enjoy it.

      Victoria

      previous
      Vegan Stuffed Zucchini Flowers with White Bean-Spinach Filling
      next
      Raw Layered Jar Dessert with Strawberry-Chia Pudding
      previous
      Vegan Stuffed Zucchini Flowers with White Bean-Spinach Filling
      next
      Raw Layered Jar Dessert with Strawberry-Chia Pudding

      Add Your Comment

      Translate »