Pumpkin rolls

Ingredients for 1 servings:

• 180 g Hokkaido pumpkin(s)
• 250 g flour, gluten-free, dark mix
• 1 tsp salt
• 1 tbsp psyllium husk
• 1 packet of baking powder, gluten-free
• 100 ml water
• 200 ml carbonated mineral water
• 50 g sunflower seeds
• 1 handful of pumpkin seeds

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

gluten-free, yeast-free

First peel the pumpkin and cut into small cubes, then boil in water for about 10 to 15 minutes until soft. Pour into a sieve and let drain, then puree with a hand blender. Mix the flour with all the dry ingredients, then add the pumpkin puree and both types of water. Mix well with a blender; the mixture will have a thick consistency. Before forming the rolls, be sure to wear gloves. Put some flour on a plate, then divide the dough into about 6 to 8 portions. Coat each portion in flour and form into a roll. Place on a baking sheet lined with baking paper. Score the rolls as desired and top with pumpkin seeds if desired, but press them down slightly, otherwise they will all fall off after baking. Place the rolls in an oven preheated to 180 degrees Celsius (350 degrees Fahrenheit) and bake for about 35 to 40 minutes.