Indulge in our delicious Millet and Pumpkin Cake, a perfect gluten-free treat that combines wholesome ingredients for a delightful dessert experience.
Deliciously Wholesome Dessert for a Healthier Indulgence
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Indulge in a Wholesome Slice of Autumn: A Gluten-Free Delight!
today’s recipe is glutenfree cake that is pumpkin and Millet cake no white flour no wheat you are going to love this but before we go on please subscribe if you have not yet done so click on the Bell icon like and share this video let’s get into it so I have two cups of baled or cooked pumpkins yes.
So I chopped my pumpkins and then measured two cups and then cooked them do you get it so you will see the cup that I used in measuring two cups and I’m going to add two xgs to8 and then I’m going to add this is 30 ml of oil another 30 ml so 60 ML and then I added 60 mL of Honey also to it now I’m going to mix.
Everything together I’m going to add salt like a teaspoon of salt now if you use salt in cooking the pumpkin then you have to be mindful you don’t have to add that quantity or adjust the quantity to your preference so this is my millet flour I processed the millet flour myself and that is 4 cups of millet flour I added.
My nandar milk powder I added 1 and 1/2 teaspoon of baking powder powder and a teaspoon of baking soda yes because you are using mlet sorry pumpkin you need to add the baking soda and I added a teaspoon of butter flavor it’s optional so after mixing everything together I’m going to add it to my pumpkin mixture bit by bit so I used two cups of.
Pumpkins and then four cups of millet flour do you get it mhm so mix it bit by bit your flour is supposed to be more than your pumpkin M because this does not contain any um how do you call it any um gluten glutenfree cake and so if you are not careful and it becomes too watery it’s going to be difficult.
For your cake to form and so you see the consistency yes so this is what you are looking for but I’m going to add another 30 ml of oil to it mhm you can if you’re using butter or magin you can melt it and then add it and you can use coconut oil olive oil or any healthy oil of your chest so this is the consistency you are looking for um I forgot to add my nutmeg.
So a teaspoon of nutmeg is all okay and so after mixing I’m going to add raisins to it yes I’m going to add my raisins and then mix it very well now I have another cup of pumpkin cooked pumpkin that I set aside so this is it mhm I’m just mixing this I’m not mashing it very smooth do you get it I just want some chunks in it so that’s the cup I.
Used in measuring okay so I have my baking pan lined I’m going to pour in my butter and then I have uh some amount of the pumpkin yes so just on top and then I use the skewer to mix it in so that at least it will be on the surface a bit mm so this is it I’m going to bake this now baking this you need to give it time I think I B this for more than 40 minutes.
But your fire should be very low and be checking on it consistently because you want the inside to cook very well so this is it mm you want the inside to cook very well so you don’t need the fire to be too much and be checking on it so this is it mm our glutenfree cake so I made um bread also this is um I made Oat Bread purely oats.
And soya bread oat and soyer mixed together to make bread and so I’m packaging it for my customer I actually made two of the pumpkin cakes thanks so much for watching like and share this video bye-bye
