All the
leaves are turning red and orange and yellow, I'm fishing out my cosy sweaters and
enjoy Pumpkin Spice Latte at Starbucks.
It’s
officially and finally fall.
That’s why
I wanna do something with pumpkin so badly. But… always do cupcakes; that’s too
easy (Bad excuse here…I’m just waiting for
Halloween!).
I decided
to something easy and handy for teatime in the afternoon.
Here are
the … sugarfree, vegan pumpkin bites.
How to do
these yummy little treats? Continue reading…
First of all
we have to make pie crust.
Knead
together 150g of flour, 75g of vegan butter, one tablespoon of xylit and one
teaspoon of cinnamon. As soon as it comes to a ball put it into the fridge and
let it sit for about half an hour.
Meanwhile
we can prepare the filling.
Cut about
250g of pumpkin in slices and put the on a lined baking tray. Grill them for
about half an hour at 250°C until they’re soft and “creamy”. Don’t forget to
flip your slices sometimes! Then peel your pumpkin and blend it together with a
cup of chestnuts and one tablespoon of xylit. Add a teaspoon of pumpkin spice
and a few drops of vanilla extract.
Roll out
the pie crust, take a round cookie cutter and cut out some circles. Place one
teaspoon of your pumpkin filling onto one circle and cover it with another. Slightly press down the edges and use a fork to seal your bites.
Then take your cookie cutter once again and beautify the edges and the circle.
Put all of
them on a lined baking tray and bake them for about 15-20 minutes at 200°C.
As soon as
the edges get slightly brown you can remove them from the oven and let them
chill on a plate.
Serve to a
good cup of tea or coffee.
Enjoy fall
time
xo
Andrea
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