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Ingredients (organic if possible)

  • 2 heaped cups of Butternut pumpkin
  • 2-3 Garlic cloves
  • 1/3 of a cup of Spring Onion
  • 1/2 a cup of gluten free flour such as Buckwheat or Coconut flour
  • 1 teaspoon of gluten free Baking powder
  • Splash of plant based milk such as Almond or Coconut Milk
  • 2 free range Eggs
  • 1-2 tablespoons of Coconut or Olive oil plus extra for frying
  • ½ a teaspoon of Himalayan Crystal Salt
  • ¼ of a teaspoon of freshly ground black pepper
  • ¼ of a teaspoon of Smoky Paprika


  • Cut the pumpkin into small cubes leaving the skin on.
  • Add the pumpkin, garlic, salt, pepper, paprika and melted coconut oil into
  • a bowl and mix to coat the pumpkin in the oil and seasoning before placing
  • into a roasting pan.
  • Roast in a pre-heated oven at 180 degrees celcius until golden brown.
  • Allow to cool slightly before mashing roughly by hand, then add the flour,
  • baking powder, finely sliced spring onions and eggs. Mix together and add
  • just enough milk to make a nice thick batter.
  • Heat oil in a frying pan and add approximately 2 tablespoons of batter per
  • pikelet. Cook for 2 minutes each side until golden brown and bubbling.

Can eat these pikelets as is or can top with a little smearing of pesto, goat or sheep fetta (if able to tolerate dairy), or spinach/rocket leaves
with a squeeze of fresh lemon..

Topic: Recipes

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