In my effort to keep blogging on a regular basis, I've decided to join in on the Real Food Wednesday blog carnival at Kelly the Kitchen Kop.
Since I'm on bedrest, I haven't been exploring in the kitchen; however, last week I made some pumpkin fritters that simply disappeared from our table at dinner time. It is adapted from the recipe that my mom used to make growing up. We ate ours with homemade nutella, but topping ideas are endless.
GF Pumpkin Fritters
2 cups pumpkin
4 T brown rice flour
2 t baking powder
pinch of sea salt
1/2 cup apple sauce
Combine the wet ingredients, and add the dry ones. Mix well. Fry spoonfuls of the mixture until golden. This will be a little bit longer than you usually do for pancakes. Serve with confectioner's sugar, homemade nutella, cream cheese, or any other topping you prefer.
I'm so glad you joined in on Real Food Wednesdays, and even more importantly, I'm thankful that your baby is OK. I've had quite a few miscarriages, but we also have 4 healthy children and still pinch myself at times that all of that EVER works right! :)
ReplyDeleteKelly
Great to find Gluten free recipe - thanks so much!
ReplyDelete