2 cups self-raising flour
½ cup milk
1 tsp salt
1) Preheat oven to 180ᴼC fan forced.
2) Chop pumpkin into small cubes (seeds and peel removed) and roast in the oven for 30 minutes or until soft. Puree in a food processor until smooth. Use only 1 cup of pumpkin puree. Put oven temp up to 200⁰C.
3) Add quinoa flakes, 1 tbsp pepitas and 1 tbsp chia seeds to a large bowl. Sift in flour and salt. Make a well in the middle of the flour, add pumpkin puree and half of the milk (1/4 cup). Using a butter knife mix slightly to combine, add the rest of the milk and mix until combined.
4) Turn dough onto floured surface and shape into a large ball (optional to portion in single serve rolls). Place on a lined baking tray, brush with milk and top with the rest of the pepitas (1 tbsp) and chia seeds (1 tbsp).
Bake in the hot oven for approximately 40 minutes to an hour. To check if it’s cooked, tap the surface and it should sound hollow or use the skewer test method