Gluten-free pumpkin cakes

Pumpkin cakes are another great tip from the series of gluten-free dishes.

Simple cakes, which I would normally prepare from five ingredients, entered a higher dimension.

Pumpkin gluten-free cakes with rice pasta
Gluten-free pumpkin cakes

The idea for these cakes came to my mind after the discovery of brown rice flour in my little pantry.

Brown rice flour is one of the basic ingredients of Japanese cuisine. Not only rice noodles are made from it. It can also be the basis for cakes, cookies, pies and dumplings. I put this in pancakes this time. In the future I will try to apply it also to other sweet products.

When I was preparing this dish, I noticed that the flour combined with the wet ingredients does not thicken as fast as wheat flour. It also has a completely different consistency.

The cakes I’m offering now will prove themselves best as a dinner dish as they are not sweet and have meat in them.

If you decide to try this recipe, I encourage you to share photos in the Comment section.

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Bon Appetit 🙂

Ingredients You need to prepare pumpkin cakes.

  • 3 dkg of rice pasta
  • 20 dkg pumpkin purée
  • 300 ml coconut milk
  • 1 egg
  • 8 tablespoons of brown rice
  • 1/2 teaspoon of salt
  • 1 teaspoon of powdered cumin
  • 1 teaspoon of freshly chopped chili
  • 4o dkg of minced meat (I used turkey)
  • 1 tablespoon of starch
  • oil for frying
Mince meat and pumpkin cakes
Gluten-free pumpkin cakes

How to make pumpkin cakes with mince meat.

The pumpkin purée I made by baking pumpkin in the oven and then blending it.

Cook rice noodles and let it cool. I cooked the pasta for two minutes after the water started boiling.

Beat an egg in a bowl. Add coconut milk, salt, cumin, chili and pumpkin purée to it. Mix thoroughly. Then add the minced meat, cold pasta, rice flour and starch. Combine all ingredients. Set aside for 10 minutes.

Heat a small amount of oil in a frying pan. When the oil is hot enough, pour some cakes on it with a spoon. Fry on medium heat till golden colour on both sides.

Place the fried cakes on a paper towel to drain it of excess oil.

Serve with tomato sauce or ketchup.

Gluten-free pumpkin cakes
Gluten-free pumpkin cakes

What You need to know when making pumpkin cakes.

A large pumpkin can be used to prepare the purée. Just cut it into pieces and bake it in the oven. Blend after baking. From a large pumpkin you will have around three portions of purée. You can easily use one portion and freeze the rest in the freezer – they will be great for future use. Frozen purée is suitable for soups or muffins.

The cakes should be fried on a small amount of oil, they should not swim in it.

Do You like pumpkin? If yes check our recipe for Pumpkin cheesecake.

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