Close
Ingredients
| amaranth flour: 1 cup |
| chickpea flour: 1/2 cup |
| cornstarch: 1/4 cup |
| tapioca flour: 1/4 cup |
| potato flour: 1/4 cup |
| xanthan gum: 2 1/2 tsp |
| salt: 1 tsp |
| ground cinnamon: 1/2 tsp |
| whole nutmeg: 1 tsp |
| eggs: 2 |
| eggs: 2 (whites) |
| soymilk: 1/2 cup |
| vegetable oil: 2 Tbl |
| honey: 2 Tbl |
| pumpkin puree: 1 1/4 cups |
Gluten-Free Pumpkin Nuggets
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
27 serving(s)
Tags
- In a mixer, mix wet ingredients on low.
- Add dry slowly.
- When just mixed, put into lightly greased pan. I used a loaf pan, just for the convenient size.
- Bake for about an hour at 350°F
- Cut in desired sized pieces when cooled.