Fritters:
500g pumpkin (about 300g once peeled and deseeded)
1 cup wholemeal self raising flour
1 cup plant milk
1 tbsp coconut sugar
½ tsp vanilla extract
¼ tsp cinnamon
Spiced Coconut Sugar:
½ cup coconut sugar
¼ tsp cinnamon
1/8 tsp ground ginger
1/8 tsp nutmeg
Cut the pumpkin into cubes and steam in a lidded saucepan of with a small amount of water for about 15 minutes or until soft. Drain well and leave on a plate for a few minutes for the excess water to evaporate
Put into a bowl and mash very well. You should have about a cupful of mash.
Add the flour, coconut sugar, cinnamon, vanilla and plant milk. Mix well.
Heat the frying pan to medium then carefully place tablespoonsful of the pumpkin mixture around the frypan, letting them settle into fritters.
Don’t touch them until they have set, with some holes appearing on their tops and their bottoms turning golden brown. Flip them over with a spatula and cook until the other sides turn golden. If you find the fritters are falling apart when you try to flip them, it’s a sign that they’re not cooked enough. Lower the pan heat and let them cook through before trying again.
Lift them out onto a plate and continue with the rest of the batter. Serve immediately sprinkled with spiced coconut sugar.