Pumpkin Soda Bread Rolls

|Zoe Marks (@nomadicgreenchef) shares her recipe for turning pumpkin into a tea time treat.You can add different veg such as grated carrots chopped spinach and herbs. Instead of milk you can replace with the same volume of sparkling soda water and miss out the lemon and bicarb.|butternut squash pumpkin squash|450ml milk500g flour (any flour works such as spelt wholemeal white or a mixture)100g grated pumpkin flesh2 tablespoons lemon juice1 teaspoon bicarbonate of soda1 tsp salt|Preheat the oven to 200°C/gas mark 6. Grease a 12-hole muffin or cupcake tin.Pour the milk in a jug and stir through the lemon juice. Mix together the flour grated pumpkin salt and bicarbonate of soda.Stir through the milk into the flour until you have a sticky dough.Spoon into the prepared cupcake tin and bake for 20-25 minutes until golden brown and firm when touched. You can also make this as one large loaf - you will need to increase the baking time to 45-50 minutes - scoop into a loaf shape - place on lined baking sheet and make a cross with a knife on the top!|25.00 minutes|6|Zoe Marks