Avg. rating 5 from 6 votes.Recipe Information
# of Servings: 4
Recipe Created By: mom2rora
Ingredients
2 cups bread flour
1 15 oz can canned pumpkin
1 Tbsp baking powder
1 tsp olive oil
1/2 tsp salt
1/2 tsp crushed rosemary
1/2 tsp cloves
1/2 tsp cinnamon
Autumn Sauce (see below) (optional)
Directions
Combine ingredients. Mix well until fully incorporated (stand mixer or eggbeater works well.) Pinch off small balls of dough and boil in water (olive oil and garlic salt may be added) for 3-5 minutes.
Serve with Autumn Sauce or safe margarine and salt.
Notes
Iron Chef KFA Battle Pumpkin October 2006 – Dairy and egg free.
Challenger’s statement:
Pumpkins bring to mind a rich autumn harvest. This dish is an earthy combination of pumpkin and savory spices, resulting in a pleasant fall dish perfect for a chilly afternoon.
Substitutions
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
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