Pumpkin Pone (Guyana)
Vegan, dairy free, gluten free cornbread that's so delicious
Servings 6 servings
Calories 416kcal
Ingredients
- 2 cups of grated pumpkin
- 2 cups of ultra fine shredded coconut see post
- 1 cup of non GMO cornmeal ultra fine see post
- 4 tablespoon of dairy free butter
- ⅓ cup of coconut sugar see post
- 1 teaspoon of vanilla extract
- ½ teaspoon of cinnamon
- ½ teaspoon of nutmeg
- ¼ teaspoon himalayan pink salt
- up to 1 cup of warm water
Instructions
- Preheat the oven to 180 degrees celsius
- Line a glass square baking dish with parchment paper.
- Add the cornmeal and dairy free butter to a large bowl and rub into a medium sized breadcrumbs.
- Use a wooden spoon to combine the grated pumpkin, shredded coconut and coconut sugar into the cornmeal buttery mixture.
- Mix in the spices, pink salt, vanilla then gradually add the warm water. I used ¾ cup remember the consistency should be dense not watery (the amount of water used will depend on the moisture from the pumpkin).
- Once the desired texture is achieved, spoon the batter evenly into the baking dish.
- Bake for 45 minutes - 1 hour - the top should be golden. Don't forget to determine the readiness by inserting a skewer, if it comes out clean then the pone has cooked.
- Allow to cool before serving.
- Once cool store in an airtight container for 3-5 days.
Nutrition
Calories: 416kcal | Carbohydrates: 37g | Protein: 5g | Fat: 29g | Saturated Fat: 19g | Sodium: 188mg | Potassium: 385mg | Fiber: 8g | Sugar: 10g | Vitamin A: 3292IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 2mg