Fresh out of the oven and perfect for fall Halloween: gluten-free pumpkin buns.
For the recipe you need the following ingredients:
Preheat the oven to 180 degrees circulating air.
Halve the pumpkin, scoop out and cut into wedges. Cook in the oven for 10-15 minutes. Once the squash is soft, puree and let cool.
Heat the rice milk slightly, add the pumpkin, butter, salt and the egg and knead. Rub the dough with a little butter, 1 tsp, and let it rest covered in a warm place for 90 minutes.
Then add the roasted onions, cheese and parsley to the dough and knead. Then divide the dough into 10 parts. Flour and shape into rounds. Wrap cake twine up to four times around dough to reveal the pretty pumpkin shape. Place the balls on the sheet.
Bake at 200 degrees for about 20-30 minutes. The baking time may vary depending on the size of the buns and the oven.
Remove from oven and allow to cool. When the buns have cooled a bit, the twine can be removed and you can start serving.