Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, gluten free pumpkin cake. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Gluten free pumpkin cake is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Gluten free pumpkin cake is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook gluten free pumpkin cake using 6 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Gluten free pumpkin cake:

1. Prepare roasted pumpkin purée
2. Get Gluten free flour mix (quinoa,brown rice,black rice, red rice,and millet)
3. Make ready flaxseed oil (for pan frying)
4. Prepare Filling
5. Make ready uncooked red beans
6. Prepare Brown sugar

Steps to make Gluten free pumpkin cake:

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.

So that is going to wrap it up for this exceptional food gluten free pumpkin cake recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!