Gluten-Free Plumcakes Yogurt and Blueberries
159 recipes
Pumpkin and coconut mini plumcake
ingredients
servings
8
Rice flour
100 grams
Coconut flour
30 grams
Corn flour
50 grams
Potato starch
40 grams
Corn oil
50 grams
Eggs
2 unit
Egg, yolk
1 unit
White sugar
100 grams
Baking powder for desserts
10 grams
Pumpkin
500 grams
Desserts from Italy
Pumpkin and coconut mini plumcake
Pumpkin and coconut mini plumcake
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A good and light snack, gluten-free and lactose-free with only natural flours
preparation
step 1
In advance cook the steamed squash in the pressure cooker for 10 minutes or in the oven for half an hour at 180 degrees. Put it in a fine-mesh strainer and with a fork, crush it to create a smooth cream. Allow all the water to drain for at least an hour.
step 2
To prepare the dough, whisk the eggs with the sugar, add the oil and slowly all the flour and baking powder.
step 3
Mix well and add the pumpkin pulp. If the dough is too liquid add a spoonful of rice flour, this will depend a lot on how much water the pumpkin contains
step 4
Oil mini-plumcake or muffin molds and fill with the mixture. Bake in a hot oven at 180 degrees for 25/30 minutes. They are also very tasty and lukewarm toppings stuffed with a spoonful of jam.
