Pumpkin cupcake: baked and completely gluten-free, find out

Unfried pumpkin pie, baked and stuffed with dried meat: it is delicious and very dry

A successful cupcake, baked and completely gluten-free.

Recipe for 2 people.

Gluten-free, Gluten-free and Lactose-free, Lactose-free

Preparation: 01:45 + + time to desalt the dried (or dried) meat

Interval: 01:00

TOOLS

1 cutting board(s), 2 bowls, 1 juicer (or large strainer), 1 baking tray(s) (or more), 1 pressure cooker, 1 colander or colander, 1 kettle

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients STEW DRIED MEAT (basic recipe)

– bottled butter to taste (or olive oil)

– 1/2 unit of onion, chopped.

– 2 cloves of garlic, chopped.

– 1 unit of finger-de-moça pepper, seedless, chopped.

– 2 bay leaves

– 2 tomatoes without skin, cut into cubes.

– 500 g of dried, cleaned and defatted (or dried) meat

– salt to taste (make sure the dried meat is well desalted) (optional)

– pepper to taste ^THE

– green onion to taste

– coriander to taste (or parsley)

– 60 ml of cachaça, to blend.

– boiling water to taste. (optional)

Ingredients for pumpkin biscuit dough

– 1/2 unit of cabotiá pumpkin (with seeds and peel)

– 1 tablespoon(s) of olive oil, + a little for greasing.

– salt to taste (pinch)

– 1/4 cup(s) gluten-free flour mix + a little for dusting.

– 1/4 tablespoon(s) of gluten-free flour mix (if necessary, to finish). (optional)

Ingredients FOR BREADING AND BAKING (gluten-free mix)

– 1/4 cup(s) almond flour, or enough for the recipe.

– 1/4 cup(s) golden flaxseed meal or enough for the recipe.

– paprika to taste ^THE

– olive oil to taste, just enough to grease and water the gnocchi.

Ingredients TO DECORATE AND ACCOMPANY

– green sprouts to taste (optional)

– pepper sauce to taste (or any other sauce of your choice) ^THE

PREPARATION:

1. The day before preparation, or 6 hours before, desalt the dried (or dried) meat – (see preparation). Skip this step if you are already using desalted, cooked and minced dried meat (in this case the amount needed for this recipe is 60% of the amount of salted dried meat).
2. If your beef jerky has already been desalted, cooked, shredded and frozen, Remove it from the freezer to prepare this recipe.
3. Preheat the oven to 200°C to roast the pumpkin (this step can also be done 1 day in advance) (see preparation).
4. Separate the utensils and ingredients for the recipe: line the baking tray(s) with baking paper, grease the paper to be safe.
5. With this recipe you get 5 ravioli for 2 people, like the ones in the photo.
6. Peel the onion and garlic and chop them.
7. Remove the seeds and chop the chilli.
8. Wash and dry the green onion and parsley or cilantro. Chop and reserve on absorbent paper.

PREPARATION:

Dried meat (desalinate) – (start this step at least 6 hours before preparation or the day before):

1. Remove excess fat from the jerky (or jerky), cut it into medium cubes and wash it under running water.
2. Place it in a bowl, cover with water and cover. Place in the fridge and after 2 hours change the water – repeat the operation 2 more times.

Dried meat (cooking) – (carry out this step after desalting the meat and before starting preparation):

1. Put water to boil in a kettle.
2. Place the desalted meat in a pressure cooker.
3. Cover with water and bring to the boil: discard this water as soon as it boils.
4. Cover the meat again with boiling water and cover the pan.
5. When it comes to pressure, reduce the heat and cook for 40 minutes.
6. While the meat cooks, roast the squash (see below).

Pumpkin – Roast (do this step before starting the pre-preparation):

1. Wrap the pumpkin in aluminum foil, cut it in half (see quantities in the ingredients) with the peel and seeds.
2. Bake in a preheated oven at 200°C until soft when touched with a fork; time may vary, but estimated time is 40 minutes for ½ pumpkin.
3. Continue pre-preparation (step 4).

Pumpkin – clean and juicy:

1. Once the pumpkin is roasted, check if it is soft and remove it from the oven.
2. Scrape with a spoon, remove the part that browned before and the seeds and discard them.
3. Continue scraping the pulp with a spoon. Transfer to the bowl.
4. Pass the roasted squash through a potato masher or large sieve.
5. Leave to cool in the refrigerator (you can even overnight if you wish).

Dried meat – Shred

1. Check if the jerky is cooked.
2. Drain the meat and discard the cooking water.
3. Chop the dried meat, this can be done with 2 forks.

Dried meat based sauté:

1. Heat the pan (can be a pressure cooker) with bottled butter or olive oil.
2. Add the onion, chopped garlic, chilli and bay leaves and sauté until the onion becomes transparent.
3. Add the tomato cut without peel, into cubes, and brown for a few minutes until wilted.
4. Add the desalted, pre-cooked and chopped dried meat and season with salt (optional – check if necessary) and pepper.
5. Continue to brown for about 3 minutes, so that the meat absorbs the flavor of all the seasonings.
6. Add the cachaça, raise the heat and let it evaporate.
7. Season with salt and pepper, let all the liquid evaporate and turn off the heat.
8. Finally, remove the bay leaves and add the coriander or parsley and spring onion and mix well.
9. Let the filling cool: to speed up the process, place it in the fridge while you prepare the cupcake dough.

Dough and Modeling for Pumpkin Gnocchi with Dried Meat:

1. In the bowl, mix the remaining ingredients for the pumpkin cupcake batter, forming a smooth dough.
2. Adjust the quantity of flour: if necessary, add a little more, to make it uniform (check that the dough forms homogeneous balls, without being dry).
3. Divide the dough into portions, about the size of ping pong balls.
4. With hands moistened or greased with a drizzle of oil, take a piece of dough, make a ball and flatten it in the palm of your hand.
5. Place 2 teaspoons of filling in the center of the dough – for ravioli like the ones in the photo.
6. Close the dough around the filling, covering it completely and forming balls.
7. Dip the balls in a little gluten-free flour mixture – a thin layer is enough.
8. Repeat the previous procedures until all the gnocchi are ready.
9. If there is any leftover, it can be frozen again or used in other recipes.

Pumpkin Gnocchi with Dried Meat – Breading and Baking:

1. Place the breading mixture in a shallow dish. Stir to combine well. Check if the color is very “golden” or even “reddish”.
2. Wet your hands, feel the dumplings.
3. Dip the gnocchi in the gluten-free breading mixture. Press lightly so that the mixture adheres well to the gnocchi.
4. Preheat the oven to 200°C. Meanwhile, place the cupcakes in the freezer to keep them cold. If desired at this point, the gnocchi can be frozen and cooked at another time.
5. Transfer the gnocchi to one or more greased baking trays or lined with baking paper.
6. Pour a drizzle of extra virgin olive oil on each of them.
7. Cook the ravioli for 15 minutes, remove from the oven, increase the temperature to 220°C and turn the ravioli on the other side to brown them.
8. Remove them when they are golden brown on the other side too – estimated time between 5 and 10 minutes.

FINALIZATION AND ASSEMBLY:

1. Arrange the gnocchi on a serving plate, or if you prefer, distribute them among the plates.
2. Decorate with sprouts (optional).
3. Serve with a pepper sauce of your choice.

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.