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Melt-in-your-mouth pumpkin treats


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800 g of pumpkin Hokkaido
150 ml of malted cereals
50 ml sesame oil
200 g wholemeal flour
1 tablespoon ground cinnamon
1 teaspoon cornstarch
1/2 teaspoon baking soda
1 teaspoon of cream of tartar (natural yeast for cakes)
1 pinch of whole sea salt up


Candy soft hearted to pamper yourself in the cold autumn evenings or winter, perhaps in front of a campfire!


Peel the pumpkin, cut it into small pieces and cook it by steaming.

When is soft pour into a bowl and whisk.

Add oil and malt and mix it very well with one another: If the impsato is too large add some malt and oil (a tablespoon at a time).

Preheat the oven to 190° C.

In another bowl sift the flour, cornstarch, baking soda, cinnamon, cream of tartar and a pinch of salt.

Mix them well and then incorporate them gradually to the pumpkin in a bowl with pumpkin.

Oiled a silicone mold down and pour in the mixture.

When the oven is hot, bake and cook for about 45 minutes.

Remove from the oven and let it cool.

When the cake has cooled completely cut out cookies using a small cookie cutters or cookie cutters.

The heart of the treats will stay soft as a light golden crust is formed on the surface, so it will feel more consistent surface at first and right after the sweet softness of soft heart that literally melts in your mouth with all its voluptuous sweetness!

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Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

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Si potrebbe tagliare i dolcetti prima del completo raffreddamento, così da formare una crosticina anche sul contorno?

- Marina -

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