Recipes
Pumpkin Barleycup
Easy
1
Ingredients:
- 250g diced butternut squash
- 1 teaspoon oil
- ¼ teaspoon cinnamon
- A pinch of nutmeg
- A pinch of ginger
- 300 ml milk
- 1 vanilla pod
- 2-3 tablespoon honey
- 2 teaspoon Barleycup
Method:
Toss the prepared squash with oil and place on a baking tray. Bake in the oven pre-heated to a temperature of 180oC, gas mark 4 and bake for 20-25 minutes until tender.
As soon as the squash is soft, take it out of the oven and puree until smooth. Add cinnamon, nutmeg and ginger, and mix. Boil milk with a vanilla pod and honey in a small saucepan. Mix gently. Pour 2 tbsp boiling water over Barleycup. Leave it to cool down. Pour Barleycup into a blender, add squash puree and the hot milk and blend everything for about 1-2 minutes. Sprinkle with a bit of cinnamon on top before serving.
Check the nutritional values:
| per 100 g | per serving | %RI | |
|---|---|---|---|
| Energy (kcal)* | 55 | 325 | 16 |
| Protein (g) | 2 | 13 | 26 |
| Fat (g) | 1.7 | 10 | 14 |
| Sat Fat (g) | 0.7 | 4 | 20 |
| Carbs (g) | 8 | 46 | 18 |
| Sugar (g) | 0.8 | 5 | 6 |
| Fibre (g) | 0.7 | 4 | 13 |
| Salt (g) | 0 | 0.1 | 2 |
*For semi-skimmed milk
easy
1
