Pumpkin fritter
1Cook the pumpkin in a pot until soft for about 15 Minutes.
2Mash the pumpkin with a potato masher and add the eggs, almond flour, baking powder, psyllium husk and ground cinnamon.
3Heat a frying pan to medium-high heat.
4Add the coconut oil.
5Scoop up heaped tablespoons of the batter and fry until the fritter is golden on both sides.
6Remove from the pan.
Serving
1In a sauce pan heat the pan up to medium-high heat.
2Add the butter, cream and 1/2 T of the Xylitol.
3Stir for about 3 Minutes.
4Remove from heat and add vanilla pod.
5Once vanilla is combined pour over fritters.
6In a separate bowl combine the remainder 1 T of Xylitol with cinnamon.
7Sprinkle over and serve while hot.
November 2, 2016
This sounds and looks good….definitely going to try this recipe.
Jainab Haas
November 2, 2016
definitely going to try this recipe