I do something different every year. And each year, I hope that it turns out at least somewhat decent (HAHA). This year, I decided to use pumpkin purée – it’s fall, after all, right? Yes, I know I did it last year, but I also used rolled oats, which didn’t turn out so well. This year’s different. Instead of rolled oats (and basing it off a smashed banana and oat cookie recipe), I decided to improvise. And I think it turned out okay! So the basic ingredients are:
Pumpkin purée mooncakes!
- 1 can of pumpkin purée (348 mL)
- 1/2 cup of cornmeal
- 1/2 cup of chickpea flour
- 1 tablespoon of kefir
(You can also add mix-ins, such as grated cheese, garlic, seeds, etc……This recipe is meant to be savoury)
The moulds I used
Mix the ingredients together and place 1/4 cups of batter in the mooncake-moulded muffin pan I bought online a few years ago (in other words, this can be a regular muffin recipe). Bake for 15 minutes and then flip them over for another 10 minutes.
Bingo, fusion/Canadianized mooncakes!!! Sure, your ancestors will probably turn in their graves, but who cares, right?
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