Ingredients
- 2.1 kg pumpkin, peeled, deseeded
- 1/2 cup orange juice
- 1 cup water
- Salt, to taste
- Sugar, to taste
Instructions
- Cut pumpkin into 2.5 cm cubes then add to a large saucepan.
- Add orange juice and water, and bring to a boil. Add sugar and salt to taste; stir to mix well. Reduce to low heat; cover and simmer for 15 to 20 minutes or until tender.
- Transfer cooked pumpkins to a food processor and process into purée. You may also use a hand blender.
- Spread puree on dehydrator trays lined with baking paper or non- stick sheets. Place in a dehydrator and dry at 52 °C for 9 hours, or until brittle.
- Pour dried pumpkin into a coffee grinder and grind into powder form. Store in an air-tight bag or container; in a dark and cool place.
Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 284 kcal | 80 kcal |
| Protein | 10 g | 2.8 g |
| Fat | 1 g | 0.3 g |
| saturated | 0.5 g | 0.1 g |
| Carbohydrate | 65.7 g | 18.6 g |
| sugars | 33.3 g | 9.4 g |
| Fibre | 5.1 g | 1.4 g |
| Sodium | 12 mg | 3 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
