Maple, Chilli & Pumpkin Polenta Slice (Gluten Free) - Nuttelex

Ingredients

• 60 g melted plant based Nuttelex
• 350 g butternut pumpkin cut into 5mm thick slices
• 125 ml olive oil (for the batter) plus extra for roasting the pumpkin
• 1 ½ tbsp maple syrup
• 200 g cornflour
• 200 g polenta
• 1 ½ tsp baking powder (gluten free)
• 1 tsp dried chilli flakes
• 1 tsp sea salt flakes
• 350 ml buttermilk *for dairy-free version see note above
• 1 egg
• ½ cup pumpkin seeds (pepitas)