| Prep Time | 5 minutes |
| Cook Time | 2 hours |
| Servings | serves |
Ingredients
- 500 grams Pumpkin peeled and cut into small - medium cubes
- 500 grams Water for steaming
- 500 grams Hard Cheese (IE Colby Cheddar, etc)
- 1 - 1.5 teaspoon Salt
- 1 teaspoon Sweet Paprika
- 200 grams Gluten Free Self Raising Flour or Standard Self Raising Flour
Ingredients
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Instructions
- Add steaming water to mixer bowl, insert simmering basket and put pumpkin inside. Steam for 20 minutes.
- Drain water and set pumpkin aside.
- Add 250g cheese to mixer bowl, chop for 10 seconds and set aside. Repeat with the remaining cheese. Return all cheese to the bowl.
- Add pumpkin, salt and paprika and blend for 20 seconds with your spatula to incorporate.
- Add flour and blend for 20 seconds with your spatula to incorporate.
- Remove mixture to a bowl and allow it to cool on the bench for an hour to firm up. Preheat oven to 170 degrees C and line trays with baking paper.
- Using 2 teaspoons, spoon 1 teaspoon sized balls with a little space between each one.
- Bake in the oven for 10-20 minutes, until golden brown. If you take them out of the oven too soon they will deflate.
- Allow to cool completely before eating.
Recipe Notes
These freeze and defrost really well.
You can decrease the cheese to 250g.
These also taste great with sweet potato.
You can replace the Self Raising Flour with 70g Coconut Flour and 2 teaspoon Baking Powder.
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