Pumpkin pie and carrots

Perfect for breakfast or snacks for adults and children, this delicate and greedy cake will not make you feel guilty. Absolutely light, perfect for your diets, you can prepare it at any time so you can taste it when you feel like it. Let’s take 5 ‘ of time to have breakfast all together in the morning with this cake to test line and perfect for the little ones. Let’s find out how he speaks.

____ _____ Ingredients for 4 people _____-__ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____

250 grams of wholemeal flour
50 grams of potato starch
80 grams of cane sugar
2 eggs
200 grams of pumpkin
150 grams of carrots
1 jar of thin yogurt (or 100 ml of orange juice)
2 tablespoons of shelled almonds
75 ml of seed oil
1 sachet of yeast for sweets
1 Pinch of salt
Honey to taste

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To prepare our pumpkin pie and carrots, we must, first of all, cut the pumpkin into cubes and put it to steam. In the meantime, we whip the eggs with the brown sugar. As soon as they are well foamy, we add the yogurt and the seed oil and continue to stir.

We grind the carrots to aggiungiamole to the compound. Remove the pumpkin from the steamer and riduciamola in puree, let it cool a little ‘ and then incorporate also this to our dough. Let’s add the dry ingredients now. We combine the flour, the starch, the yeast and the pinch of salt. We coarsely chop the almonds and combine them with the whole. We continue to stir in order to amalgamate all the ingredients well.

As soon as all the ingredients have joined together and we will have a homogeneous mixture, we cover a baking sheet with parchment paper and versiamoci inside the dough. Battiamolo a little ‘ on the table to level it for good then we supply, in oven preheated to 180 ° for 30-35 ‘ still controlling the degree of cooking with the test toothpick. As soon as the cake is ready, liberiamola from the mould and let it cool down on a grill spennelandone the surface with honey.

Enjoy your meal!!!!!

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