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Gluten-Free Pumpkin Pastry

Nadia Galinova
Translated by
Nadia Galinova
Gluten-Free Pumpkin Pastry
Image: Kristian Aleksandrov
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Preparation
30 min.
Cooking
30 min.
Тotal
60 min.
Servings
8
"A delicious suggestion for everyone who is on a diet or has a gluten intolerance"

Ingredients

  • apples - 3 pcs. (yellow)
  • pumpkin - 10.5 oz (300 g)
  • eggs - 2 pcs.
  • milk - 2 cups
  • honey - 3 tbsp.
  • cinnamon - 1/2 tsp.
  • butter - 2 tsp.
measures

How to make

Grate the pumpkin. Peel the apples and cut them into very thin and (as wide as you can) strips with the help of a peeler.

Grease the bottom of a small baking pan with a little oil and arrange apple strips. It is best for them to overlap so that they cover the bottom well. You can also put two layers on top of each other. Spread the pumpkin onto the apples, sprinkle with 2 tbsp. of honey and cinnamon and arrange another a layer of apples on top.

Beat the eggs, milk and the remaining spoonful of honey and pour it over the arranged pumpkin. Sprinkle with the butter on top and place in the oven.

Bake until it's slightly golden brown and until there is no remaining liquid.

Leave the baked dietary pumpkin pastry to set for 3-4 hours and serve it cut into rectangles.

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