Most celiacs or people who are not allowed to eat wheat or gluten are true fans of dough and pastries. It is an unwritten rule that whenever something is forbidden we want it the most. That is why every celiac person strives to knead bread, rolls, donuts as well as possible, to stretch the dough for pies that do not crack, to make the best base for pizzas, thin soft pancakes, and many other similar things. I admit I am one of them! But this is not one of those recipes 🙂
Pumpkin, oat pie is not an ordinary pie. The goal of this recipe is not to make the crust as thin as possible, which crunches on the outside and is soft and melts on the inside. This pie is like a meal, like a complete cake that can be served for dinner or breakfast, but also as a dessert or snack. In translation, this is a recipe for the best taste of the pie, not a perfect look, although its appearance is not bad either!
The crust is so delicious that you can eat as a separate dish, and the filling doesn’t always have to be pumpkin, you can fill it with whatever you want. Apple and cinnamon or dark chocolate and cherries go well together … this is a matter of taste.
As with most sweet recipes, I used Schar’s Mix B flour, a bread mix. However, this is one of those recipes where flour is just one of the ingredients and if you replace it with some other gluten-free mixes it should not be a problem.
AuthorTea- Mix all dry ingredients and add oil and milk. Mix everything well, as much as possible, then gradually add water so that a non-sticky but not too hard dough is kneaded.
- Divide the dough into three equal parts and roll out each part with a rolling pin to a thickness of about 2 mm.
- Sprinkle one tablespoon of brown sugar (about 20g) on each rolled part and distribute 300g of pumpkin evenly.
- Wrap each crust in a roll and transfer to a baking tray lined with baking paper.
- Bake the pies for 30 minutes at 220ºC
Ingredients
Directions
- Mix all dry ingredients and add oil and milk. Mix everything well, as much as possible, then gradually add water so that a non-sticky but not too hard dough is kneaded.
- Divide the dough into three equal parts and roll out each part with a rolling pin to a thickness of about 2 mm.
- Sprinkle one tablespoon of brown sugar (about 20g) on each rolled part and distribute 300g of pumpkin evenly.
- Wrap each crust in a roll and transfer to a baking tray lined with baking paper.
- Bake the pies for 30 minutes at 220ºC