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Before you jump to Pumpkin Gingerbread recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less In The Kitchen.
It was not really that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the ecosystem. That’s a thing of the past now, with everybody being aware of the problems besetting the planet and the shared obligation we have for turning things around. Unless everyone begins to start living a lot more green we won’t be able to fix the problems of the environment. This needs to happen soon and living in methods more friendly to the environment should become a goal for every individual family. The kitchen area is a good place to start saving energy by going more green.
A lot of electricity is definitely consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. If you can get a new one, they use about 60% less than the old models that are more than ten years old. The right temperature settings for your fridge and freezer, whereby you’ll be saving electrical power and optimising the preservation of food, is 37F as well as 0F. You can reduce how often the motor has to run by frequently cleaning the condenser, which will save on electricity.
The kitchen alone gives you many small ways by which energy and money can be saved. Environmentally friendly living is not really that difficult. Mostly, all it takes is a little bit of common sense.
We hope you got insight from reading it, now let’s go back to pumpkin gingerbread recipe. To cook pumpkin gingerbread you only need 10 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to cook Pumpkin Gingerbread:
- Provide light brown sugar
- Use dark brown sugar
- Take sunflower or vegetable oil
- Provide eggs
- Provide water
- Provide pureed pumpkin
- Take ground ginger
- Prepare ground cinnamon
- Get ground nutmeg
- Take gluten free self-raising flour
Steps to make Pumpkin Gingerbread:
- Preheat the oven to 180 oC - Grease and line a pumpkin shaped cake tin or a square cake tin and cut out a pumpkin shape from the cake once baked
- In a large mixing bowl whisk together the two types of sugar, oil and eggs - Whisk in the water - Stir in the pureed pumpkin, ginger, cinnamon and nutmeg - Add in the flour
- Pour into the cake pan and bake for 50 minutes - Remove from the oven and cake tin - Allow to cool before serving
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