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Sweet & Caramelised Roast Pumpkin

Roast pumpkin with a drizzle of oil, rice malt syrup (or honey) and cinnamon. I use rice malt syrup instead of honey to avoid the sugar spike as honey is a very high GI food. I tend to leave the skin on when cooking my vegetables to increase my fibre intake and maximise the nutrientContinue reading “Sweet & Caramelised Roast Pumpkin”

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