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[title size=”2″]My Squeeze Recipes[/title]
[toggle title=”Pumpkin Pancakes” open=”no”]Ingredients
1 Cup Self Raising Flour
2 TBLS Sugar
¾ Cup Milk
1 Egg Lightly Beaten
1 Cup Pumpkin Puree

Pumpkin Puree
Cut pumpkin into cubes and steam until tender
Put in a food processor and mix until smooth.

Whisk flour, sugar, milk and egg together until smooth.
Add pumpkin puree and mix.
Pour tablespoons of batter into pre heated, greased pan on a medium heat.
When bubbles start to appear flip over and cook till lightly golden.

Depending on the consistency of your puree you may need to add more flour.
You can substitute the sugar for Stevia to make this recipe sugar free.
 I use butternut pumpkin but any pumpkin will work.
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[toggle title=”Weekender Biscuits”]Ingredients
125g butter
, 1/3 cup castor sugar
1 egg lightly beaten
2/3 cup sultanas (I used 1/2 cup chopped dates)
1 cup Self Raising flour
1 1/2 cups crushed cornflakes


Beat butter and sugar in bowl with electric mixer until smooth, add egg, beat until combined. Stir in sultanas and sifted SR flour. Roll rounded teaspoons of mixture in corn flakes, place about 3cm apart on greased oven tray. Bake in moderate oven for about 20mins or until lightly browned. Makes about 35.[/toggle]
[toggle title=”Almond Balls”]Put 100g Dates and 1 cup Coconut in a food processor until dates are finely chopped. Add 2-3 tablespoons of Almond Spread and process for another 30 seconds. Roll into balls and store in a airtight container in the fridge. Makes 12.