Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, gluten free pumpkin cake. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Gluten free pumpkin cake is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Gluten free pumpkin cake is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have gluten free pumpkin cake using 6 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Gluten free pumpkin cake:
- Prepare roasted pumpkin purée
- Get Gluten free flour mix (quinoa,brown rice,black rice, red rice,and millet)
- Prepare flaxseed oil (for pan frying)
- Prepare Filling
- Take uncooked red beans
- Make ready Brown sugar
Steps to make Gluten free pumpkin cake:
- Cook beans until it’s tender and drain out any water, transfer to a food processor and process until purée.
- Pour the purée in a sauce pan and add the brown sugar stirring occasionally for 7 minutes on low heat, then set aside.
- In a big bowl, combine the flour to the pumpkin purée and stir until a good consistency is achieved.
- 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.
- 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.
So that’s going to wrap it up for this exceptional food gluten free pumpkin cake recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
