Pumpkin Cornbread Baked Bean Casserole (& Full English Breakfast)
wander crush
wander crush
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Ingredients

  • ½ lb. or 1 cup dried haricot/navy beans (3 cups cooked)
  • 1 dried bay leaf
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1½ T blackstrap molasses
  • 2 T apple cider vinegar
  • 2 T date/ maple syrup
  • ¼ cup pumpkin puree
  • 2 T whole grain mustard
  • 1 T tomato paste / ketchup
  • ¼ cup dried cranberries
  • salt, to taste
  • ½ cup whole spelt flour
  • ¾ cup cornmeal
  • 2 t baking powder
  • 2 t cinnamon
  • ¼ t sea salt
  • pinch of nutmeg
  • ½ cup unsweetened almond milk
  • 2 T date / maple syrup
  • 1 egg
  • ¼ cup pumpkin puree
  • ¼ cup vegetable oil
  • Preheat the oven to 200ºC / 400ºF.
  • Heat up some sunflower oil in a large saucepan, adding in onion and garlic to cook for a few minute until translucent and fragrant. Add the remaining ingredients and combine well, cooking over low heat until thick—about 10 minutes.

Instructions

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