Pumpkin Kanelbullar

It has been many months ago since I posted my last recipe. Since the opening of the hotel it has been a non-stop work and I do not lie if I say, that my inspiration for making new recipes was a little off and I did not have the time neither, to experiment and write.

Suddenly this morning before opening my eyes, those outbreaks of crazy inspiration have replenished my head and my enthusiasm. And that passion to experiment in the kitchen has made me jump up from my bed and go with more desire than ever to Ecocirer.

I love the seasons Autumn & Winter. With its warm colors and its nuts, with its leaves in the air and its puddles of water. The season that smells like apples, toasted oatmeal, a woolen scarf, and so … my inspiration returns.

After a very hot summer, with a lot of photography, children and hard work in the kitchen, I can finally sit down with my coffee and say goodbye, see you soon to the juicy fruits of summer and a garden full of vegetables.

To all the lovers of the oven turned on, of the good breakfasts and pumpkins, we are back on the blog with more conscious and healthier recipes, to fill your belly while they make you happy.

Miracle October mornings!

PUMPKIN KANELBULLAR

Dough

  • 250gr spelt flour
  • 15gr growing powder
  • 150ml coconut milk
  • 30gr coconut sugar
  • 40gr vegan butter

Filling

  • 50gr vegan butter
  • 60gr coconut sugar
  • 60gr nuts walnuts
  • 2 tbsp cinnamon
  • 150gr pumpkin pure

To make the dough you only need one bowl and a blender.

In one bowl mix 200gr of flour and the growing powder.

In the blender, mix the butter, milk, sugar and 50gr of flour.

Pour this mixture in the dry ingredients and mix well until all the ingredients are integrated. Then, knead the dough for 10 minutes and let it rest in a bowl until it doubles its size (around one hour).

Its time to roll the dough! We mix the ingredients for the filling with the soft butter.

The best is to make a rectangle of around 50×40 cm and spread the filling on top. Then, roll the dough until forming a cylinder and cut portions of 2 fingers thick.

Bake in the oven for 15min at 180º and enjoy!

Happy October,
Barbara