Baked crispy pumpkin

My recently posted recipe for pumpkin soup with coconut seemed to be one of the most popular and delicious, so here I come with a new idea of baked crispy pumpkin pieces. It can be served as a snack and side lunch or dinner salad. It actually tastes the best when you pour some coconut creme on top! Mniam!

Screen Shot 2015-11-15 at 10.02.08

Ingredients:

  • 1 small pumpkin
  • 3 tablespoons coconut oil
  • pinch salt and pepper

Methods:

  1. Cut pumpkin into thin slices.
  2. Pour coconut oil on top of each slice.
  3. Bake for 45 minutes in 185C.

Hope you like it!

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9 thoughts on “Baked crispy pumpkin”

  1. Gdy widzę dynią zaraz bym do niej dodawała orzechy włoskie i robiła pastę. A co do komosy w pierogach….śmiało możesz dodawać. 🙂

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