Doughnut Fingers with Roasted Chestnuts

Doughnut Fingers with Roasted Chestnuts

{ Gluten free doughnuts… say no more! There are few things more exciting in life to a coeliac that gluten free fried food. Bring it on, baby! }

Orgran Health and Nutrition

Contributor: Orgran Health & Nutrition

{ INGREDIENTS }

PUMPKIN DOUGH

700 grams butternut pumpkin, cubed
 
300 grams ORGRAN All Purpose Plain Flour
 
200 grams 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
 
500 grams 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.

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Categories: SWEETS: BAKING.