Vegan Pumpkin-Bake with Pear-Fig-Compote
This vegan pumpkin-bake will most likely be a new addition to your list of favourite pumpkin-recipes. Served with a quick pear-fig-compote, it makes both a sweet and tasty dessert and breakfast.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6
- Category: Breakfast, Dessert
Ingredients
Pumpkin-Bake
- 1 cup vegan quark* (250 g)
- 1/2 cup pumpkin puree
- 1/2 cup plant-based milk
- 1/2 cup maple syrup (140 g)
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- 2/3 cup oat flour
- 1/2 tsp baking powder
Pear-Fig-Compote
- 3 small to medium-sized pears
- 1 apple
- 2 dried figs
- 1/2 cup filtered water
- 3 tbsp coconut sugar
- 1/4 tsp cinnamon
Instructions
- Preheat the oven to 350 °C (175 °C).
- For the pumpkin-bake, add the vegan quark, pumpkin puree, plant-based milk and maple syrup to a large bowl and whisk everything together. Then stir in the remaining ingredients.
- Add the mixture to a round, slightly greased casserole dish (20 cm / 8 inches in diameter). Bake in the pre-heated oven for 40-45 min until the surface is slightly browned.
- Take the pumpkin-bake out of the oven and let cool.
- In the meantime, prepare the compote. Deseed and dice the pear and apple and chop up the dried figs.
- Add all the ingredients for the compote to a small pot, bring to a boil and cook on low heat for 20 min with the lid on. Afterwards, remove the lid and cook for another 6-8 min. Add a tbsp or two of water if needed. Finally, use a potato masher to mash the compote.
- Serve the pumpkin-bake with the pear-fig compote and a dollop of vegan quark. Tastes both warm and cold. Keep leftovers in the fridge for up to 5 days.
Notes
*If you can't find a vegan quark-alternative, you can easily make it yourself. Take a bowl, place a strainer lined with a cloth or nut milk bag, dump in a container of unsweetened soy yoghurt and place in the fridge overnight. The next day, you should have water in the bowl and a much thicker soy yoghurt in the strainer.