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Pumpkin and apple pie


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250 g flour type 2
150 g of sugar cane mascobado + 2 tablespoons
80 ml mild olive oil
1 lemon
350 g pumpkin baked bean peeled
2 apples
125 grams of soy yogurt
100 grams of raisins soak
1 tablespoon cinnamon
a pinch of salt
1 teaspoon cream of tartar


Cut apples into wedges and marinate them with lemon.
In a large bowl mix the flour, salt, lemon zest, sugar, cinnamon and raisins, previously softened.
In another bowl blend pumpkin, yogurt and oil.
At this point, add the liquid ingredients and stir together with solid ones.
At the end add the yeast.
Put the mixture into a baking dish, preferably by 24 cm in diameter.
Place over the dough apples into wedges and sprinkle with sugar.
Bake at 180° C for 40 minutes.

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Ricetta di Manuela Palestra - Associazione di Laboratorio di Cucina Naturale

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