Pumpkin millet fritters, gluten free

  • Preparation time:
    30 min
  • Cooking time:
    25 min
  • Total time:
    55 min
  • Recipe yield:
    12
Baked fritters with pumpkin and millet - sweet and gluten-free
 

Another after oat muffins idea to use pumpkin, the real superfood :-) It's a high season for pumpkin, so I add it wherever possible. Here, the pumpkin appears in a slightly sweet version, with valuable and very nutritious millet. Both pumpkin and millet also strengthen the body's immunity. If you don't like the taste of pumpkin, I have good news - you don't feel it at all in these fritters, that's why it's a good idea to smuggle the benefits of this vegetable into the diet :-)
Fritters are delicate and soft inside, coconut flour gives them a nice texture and taste. They taste just as good immediately after baking as well as the day after reheating in a pan. I usually serve them for breakfast or lunch, but they also work well as a sweet dinner.



For whom?
6m+, but not as first meals (see what to serve on BLW's first meals).

Ingredients for pumpkin millet fritters, gluten-free:
  • 75 g millet, uncooked (less than 1/2 cup)
    OR
    250 g cooked millet (approx. 1 2/3 cup)
  • 100 g pumpkin puree
    (less than 1/2 cup)
  • 1 medium banana, ripe
    (about 150 g)
  • 1 egg
  • 70 g date paste
    (about two very heaped spoons)
  • 40 g coconut flour
    (about 1/2 cup)
  • cinnamon - a big pinch
  • coconut oil or clarified butter to grease the baking paper

Recipe for pumpkin millet fritters, gluten-free:
  1. Cook millet - boil a glass of water (the glass should be not quite full), add the millet and cook on a minimum heat for about 15 minutes or until water is absorbed.
    Before cooking millet, rinse it several times under cold water (you can also soak millet for several hours before cooking), then pour boiling water over it on a strainer. It will help to get rid of the bitter taste.
  2. Prepare a baking tray - cover it with baking paper and grease the paper with coconut oil or clarified butter.
  3. Crack the egg into the blender. Add cinnamon, pumpkin puree, date paste and banana. Blend everything together.
  4. Add cooled millet and blend smoothly.
  5. Set the oven to 180 °C with hot air on.
  6. Add coconut flour and mix the ingredients.
  7. Form the fritters on a baking tray.
    1 very crested spoon (dripping with mass) = 1 fritter - about 12 fritters.
    If I still have mass, I add it evenly to each fritter so that it fits on one baking tray.
  8. Bake for 22-25 minutes at 180 °C with hot air, until browning.
    If, during baking, the fritters on the back of the baking tray get brown more than those on the front - put the baking tray to the other side after about 10 minutes of baking. After 15 minutes of baking (counting from the beginning), switch the oven to bottom heating, also with hot air.
  9. After removing from the oven, wait for the fritters to cool so that they become easier to pick and hold in hand.

Pumpkin millet fritters
Pumpkin millet fritters - baked and gluten free
Healthy pumpkin and millet baked fritters


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