Recipes - Cooking

HomeAll recipesCooking •Doughnut Fingers with Roasted Chestnuts - ORGRAN Health and Nutrition

Doughnut Fingers with Roasted Chestnuts - ORGRAN Health and Nutrition


SHARE THIS RECIPE

Ingredients

Pumpkin Dough

  • butternut pumpkin, cubed
  • ORGRAN All Purpose Plain Flour
  • ORGRAN Gluten Free Gluten Substitute
  • 1 tablespoon ORGRAN No Egg™ Egg Replacer (+ 2 tablespoons water)
  • 1/2 teaspoon salt
  • nutmeg
  • ORGRAN All Purpose Plain Flour, for dusting counter

Topping

  • chestnut or any preferred nut (may require more)
  • 1 teaspoon cinnamon, ground
  • icing sugar (or sugar substitute)
  • 50 -100 g vegetable margarine

Method

  • First, bake the pumpkin for an hour at 190°C until soft but not overly browned.
  • Once baked, take the hot pumpkin and place it in a bowl and mash it well. Lumpy pumpkin means a lumpy mix.
  • Whilst the mash is still hot add the mixture of flour and the ORGRAN Egg Replacer (prepared according to packet instructions), mix to combine.
  • Knead the dough. If necessary, add a more flour until it becomes workable and dough like.
  • Wrap in in cling film and let it rest on a counter.
  • First boil chestnuts. Peel the chestnuts and crush them with your fingers into small pieces.
  • Melt the margarine in a pan and fry chestnuts. Season with cinnamon and add a little sugar.
  • Shape with dough into strand about 6 cm long and 2 cm thick.
  • Boil salted water to poach the pumpkin dough. They will float to the surface, cook for a further one minute.
  • Drain and place in a bowl, pat them dry with paper towel and top with the nuts and powdered sugar to serve.