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    You are in: Home / Recipes / Gluten-Free Pumpkin Nuggets Recipe
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    Gluten-Free Pumpkin Nuggets

    Gluten-Free Pumpkin Nuggets. Photo by Laurie150

    1/1 Photo of Gluten-Free Pumpkin Nuggets

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Laurie150's Note:

    these are a dense nugget, good for toasting as croutons and have them savory, or dipping them in maple syrup. you can add sweetener of choice if you want more of a cake. they have a brownie like texture.

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    Units: US | Metric


    1. 1
      In a mixer, mix wet ingredients on low.
    2. 2
      Add dry slowly.
    3. 3
      When just mixed, put into lightly greased pan. I used a loaf pan, just for the convenient size.
    4. 4
      Bake for about an hour at 350°F
    5. 5
      Cut in desired sized pieces when cooled.

    Ratings & Reviews:

    • on November 08, 2007


      Outstanding recipe! They are very moist, similar to the texture of banana bread (even the next day). I like the way they are not overly sweetened too. So I can eat them plain as a snack, or add butter and powdered sugar or syrup like french toast sticks. I didn't have amaranth flour so I replaced it with 1/2 soy flour and 1/2 buckwheat flour. I also was out of tapioca starch so I used extra potato starch to cover that. What a great way to use leftover pumpkin!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Gluten-Free Pumpkin Nuggets

    Serving Size: 1 (22 g)

    Servings Per Recipe: 25

    Amount Per Serving
    % Daily Value
    Calories 52.1
    Calories from Fat 17
    Total Fat 1.8 g
    Saturated Fat 0.3 g
    Cholesterol 16.9 mg
    Sodium 107.6 mg
    Total Carbohydrate 7.2 g
    Dietary Fiber 0.6 g
    Sugars 1.6 g
    Protein 1.7 g

    The following items or measurements are not included:

    garbanzo flour

    tapioca starch

    xanthan gum

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