With this simple recipe, you can easily make wonderfully fluffy, soft pumpkin-shaped pumpkin rolls yourself. The vegan pumpkin rolls without egg can be eaten with both sweet and savory toppings and are also gluten-free. The recipe is not only suitable for preparing for your juice cleansebut also ideal as a follow-up - a perfect snack for in between meals!
Preparation: 5 min.
Preparation: 15-20 min.
Total time: 40-45 min.
Cuisine/Origin: Regional
Category: Low Sugar
Ingredients (9-10 rolls):
600g spelt flour
80g butter vegan
300g pumpkin
1 tsp salt
1 tsp cinnamon
1 tsp turmeric
60ml plant-based milk
½ yeast
Preparation:
- First wash the pumpkin, cut into small pieces and place in a bowl
- Now add the vegan butter to the pumpkin and puree with a hand blender
- Next, mix all the dry ingredients together in a separate bowl, add the milk with the previously dissolved yeast and the pumpkin puree and knead into a dough
- Leave the dough to rest for half an hour, then shape the dough into 9 to 10 equal pieces and tie the desired pumpkin shape with kitchen string
- Finally, bake for 20 minutes at 180° C fan oven
Nutritional values (per portion):
207 kcal
34g carbohydrates
5g protein
6g fat