Burek, Gluten-Free and Sugar-Free
5.0 (1)
Ingredients
- check_circleA round slice about 3 fingers thick of pumpkin (violin pumpkin)
- check_circle Stevia powder
- check_circle 1/2 cup corn flour (or as needed for a batter thicker than cake batter)
- check_circle 1/4 cup sunflower oil
- check_circle About 10 walnuts
- check_circle Cinnamon
Preparation
- Peel and clean the pumpkin. Blend it in a Nutribullet.
- Do the same with the walnuts. (In the original recipe, the pumpkin is grated on a coarse grater.)
- Add the sweetener, sunflower oil, cinnamon, walnuts, and a little water if the mixture seems too dry. Mix thoroughly after each addition.
- Add half a cup of corn flour and mix well again. The mixture should be thicker than cake batter.
- Pour into a baking dish lined with parchment paper and bake in a preheated oven at 180-200 degrees until a crust forms on the top and bottom. The inside remains moist.
- As you can see, the quantities are approximate, so adjust according to your judgment and taste.
schedule
22/12/21