INGREDIENTS FOR 16 PIECES:
For the dough:
- 250 g Bake-Free Low carb soft sport bread flour mixture + 5 g for flouring
- 1 g coconut flower sugar
- 7 g sweetener (1:10)
- half a package of powdered yeast (3.5 g)
- cinnamon, nutmeg to taste
- 150 g roasted pumpkin
- 240 g warm, sugar-free almond drink
- 10 g of coconut oil
- 1 teaspoon vanilla flavoring
For the filling:
- 150 g of roasted pumpkin
- 5 g sweetener (1:10)
- 3 g golden linseed flour
- cinnamon, nutmeg
PREPARATION:
Puree the roasted pumpkin, then stir in the almond drink, coconut oil, and vanilla flavoring. Mix the dry ingredients and mix thoroughly with the pumpkin mixture. Leave covered in a warm place for 45 minutes. Just mix the ingredients for the filling. Roll out the dough on a floured surface into a rectangle (for me it was 37x40 cm), then spread it with the filling. Roll it up from the shorter side, then cut it into 16 equal slices. Bake in a preheated 190-degree oven on a baking sheet lined with silicone baking paper for 20 minutes, bottom-up.
