Gluten-Free Pumpkin Nuggets

READY IN: 1hr 15mins
Recipe by Laurie150

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.

Top Review by Emily Elizabeth

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!

Ingredients Nutrition

Directions

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

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