Friday, March 8, 2013

Allergy free pumpkin and feta bread bites recipe

My experiment worked and yet it didn't. For pull aparts I need to work more but for bread bites this is perfect so I've adjusted the recipe below to make prettier versions of those pictured above. Despite the experiment fail, these taste so nice I can't not post this recipe. Enjoy.

  • 400g butternut pumpkin, peeled, cubed
  • 2½-3 cups Orgran self raising flour
  • ⅓ cup Orgran gluten free gluten
  • 2 tsps caster sugar
  • 1 tsp sea salt
  • 1 cup warm water
  • 1 tbsp olive oil plus extra for brushing
  • 100g goat’s feta cheese, cut into 1cm cubes
  • 12 fresh sage or basil leaves

  • Preheat oven to 180°C.
  • Line a baking tray with baking paper.
  • Place the pumpkin on the prepared tray.
  • Bake for 20 minutes or until tender.
  • Allow the pumpkin to cool.
  • Grease a wide baking tray with olive oil cooking spray or olive oil.
  • Sift flour and gluten free gluten into a large bowl.
  • Stir in salt, sugar, water and olive oil.
  • Mix to form soft dough.
  • Roll and press in the bowl until smooth. Do not over do this stage.
  • Turn out onto a lightly floured surface.
  • Roll the dough out to a 15cm x 25cm rectangle.
  • Scatter the top with pumpkin, basil and feta.
  • Starting from one long side, roll the dough up like a Swiss roll.
  • Press down any cracks to trap the pumpkin and cheese.
  • Cut the roll into 12 slices.
  • Gently shape the slices into balls.
  • Place the balls upon the baking tray.
  • Heat the oven to 180°C.
  • Lightly brush or spray the tops of the balls with olive oil.
  • Bake for 35-40 minutes or until cooked through.
  • Turn the bread bites onto a wire rack to cool.
  • Serve at room temperature.

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