Gluten free pumpkin cake

Name: Gluten free pumpkin cake
Cuisine: British
Ingredients: 300 ml roasted pumpkin purée; 3 cups Gluten free flour mix (quinoa,brown rice,black rice, red rice,and millet); 4 tbs flaxseed oil (for pan frying); 250 g uncooked red beans; 10 g Brown sugar

Destina @cook_22758631

China

The funny thing about the homemade gluten free flour is its deep colour which overshadows the pumpkin in such that it’s hardly noticeable.

Destina @cook_22758631

China

The funny thing about the homemade gluten free flour is its deep colour which overshadows the pumpkin in such that it’s hardly noticeable.

Saved

Ingredients

300 mlroasted pumpkin purée
3 cupsGluten free flour mix (quinoa,brown rice,black rice, red rice,and millet)
4 tbsflaxseed oil (for pan frying)
Filling
250 guncooked red beans
10 gBrown sugar

Saved

Steps

1

Cook beans until it’s tender and drain out any water, transfer to a food processor and process until purée.
2

Pour the purée in a sauce pan and add the brown sugar stirring occasionally for 7 minutes on low heat, then set aside.
3

In a big bowl, combine the flour to the pumpkin purée and stir until a good consistency is achieved.
4

Divide the dough into ten small balls, press down each ball and scoop about half a teaspoon bean paste on each of them and carefully fold in.
5

Heat a wok, add the flaxseed oil, place 4 to 5 of the cake and reduce heat to medium low. Pan fry for 3 minutes on each sides. Place on a paper to absorb oil.