Gorgeous, autumn is here with all its variety and richness! Let’s take advantage of the seasonal fruits that nature gives us so generously 🙂
These pastilles are light, ethereal, and juicy, without any sweetening! The sweetness comes only from pears and pumpkin. The fruity taste prevails and the dough will surprise you 🙂
Pumpkin is an undisputed favorite this season, its usefulness is undoubted (it contains vitamins C, K, B, important minerals – manganese, iron, magnesium, copper, potassium) and besides being useful, it is so beneficial for hundreds of recipes and sweets! A real Queen, whose partner here is the pear, which also bring us vitamin C, vitamin B6, folic acid.
Ingredients for the base
200 g pears (peeled)
40 g chickpea flour
1 tsp baking powder
300 g roasted pumpkin (raw is about 600 g)
20 g coconut oil
optional cinnamon, nutmeg
Blend the pears with the egg (be careful not to boil the egg if the blender is too powerful). In a bowl mix the dry ingredients – flour, baking powder and vanilla. Add the liquid mixture to the flour, mix well.
Bake for about 15 minutes (depending on the power of the oven) in a preheated 180 degree oven with a fan. The tray is 20 by 30 cm, the base should be thin.
While the base is baking, blend the pre-baked pumpkin and coconut oil to get a fluffy cream.
Assembling the pastes. After cooling cut the base into 4 strips. Each strip cut into 3 equal parts and thus 3 mini bases are obtained for each pastry. Smear each mini base with cream in the following order: base, cream, base, finishing with base. In this case, 4 pastries are obtained, but this number can vary, depending on what size we want the pastes to be.
The most delicious are on the next day, the dough becomes juicier (because of pears), and the aromas of the fruit unfold brighter 🙂
For lovers of a sweeter taste – when blending the egg with pears, add 4 dates. Add honey to the cream if you wish.
Approximate nutritional value according to cronometer.com
Protein: 21.2 g
Carbohydrates: 93.1 g
Fat: 28 g