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Preparation
in 45 minutes
Cooking
in 30 minutes
Temperature
180 °C
- Put the squash, eggs, water and oil in a mixer or food processor and beat until the mixture is smooth.
- Add the remaining ingredients and beat until everything is well mixed.
- Put in small tins (preferably) and let it double its size.
- When it has doubled its size, bake in a pre-heated oven at 180°C for approximately 30 minutes.
- Tip: Warm a glass of water in the microwave for two minutes. Leave the glass of water inside and put the dough to rise in the switched off microwave, as the environment will be warm and moist, ideal for a good levitation.
Ingredients
160
g
pumpkin with peel
1/2
cup
water
1
tbsp
linseed flour
1
tbsp
vinegar
1/4
cup
sunflower oil
2
cups
1
tbsp
brown sugar
1
tsp
salt
10
g
dry yeast
or
15
g
fresh yeast
2
eggs
Nutritional & Dietary
Gluten-free
Lactose free
No milk added
No nuts added
No oat added
No sesame added
No soya added
Palm oil free
Wheat free
Vegetarian
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