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Below are the ingridients that are needed to produce a perfect Gluten free pumpkin cake:
- Provide 300 ml of roasted pumpkin purée.
- Get 3 cups of Gluten free flour mix (quinoa,brown rice,black rice, red rice,and millet).
- Provide 4 tbs of flaxseed oil (for pan frying).
- Use of Filling.
- Take 250 g of uncooked red beans.
- You need 10 g of Brown sugar.
Ready with the ingridients? Below are the procedures on serving 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..
This delicious vegan pumpkin cake contains only whole foods, no gluten, no eggs, no dairy, no butter and no refined sugar. It is super moist but not gummy, the texture actually turned out pretty amazing. These Gluten-Free Vegan Pumpkin Pancakes tastes like fall thanks to the warm pumpkin spices and maple syrup! And gluten-free, refined sugar-free, and vegan pumpkin pancakes at that. They're simple to make, even easier to eat, and don't need to be dolled up with all sorts of fancy toppings to.
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