This recipe contains no added sugar & is gluten, egg, soy & dairy free.

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.

Ingredients

Starter

50 g Bakers' Magic Gluten free flour

1 tsp Yeast

50 g Roast Pumpkin*

100 g Warm water

 

Dough

175 g Bakers' Magic Gluten free flour

200 g Roast Pumpkin*

1/2 - 3/4 tsp Salt

30 g Oil

25 g Pepitas

25 g Sunflower seeds

75 g Warm water

extra pepitas or sunflower seeds for sprinkling on top of the buns

extra oil

* You will need a total of 250 g roast pumpkin. Use ~350 g of uncooked pumpkin for roasting. I usually roast a lot of pumpkin (Jap) at one time & use the rest for other recipes (roasted pumpkin soup for starters).

Method

Turn oven to 150 C.

Cut the pumpkin into large pieces, remove the seeds (leave the skin on) and place in a baking dish with enough water to cover the bottom of the dish.

Place in the oven & roast the pumpkin for ~ 3/4 to 1 hour.

Take out of the oven & allow to cool. 

Thermomix 

Place the starter ingredients into the TM bowl.

Mix at 37 C for 2 mins at speed 4.

Leave in the bowl undisturbed for ~ 1 hour*. During this time it will rise substantially. * It doesn't need to be this long however a stronger yeast flavour will develop with longer times. 

Grease a Texan muffin tray (for 6 buns) or other muffin tray (for 12 buns).  

Add the dough ingredients to the TM bowl.

Mix at 37 C for 2 1/2 mins at speed 4. 

Stand mixer/food processor

Put all the pumpkin (excluding skins & any dark spots) into a food processor. Whiz until the pumpkin is smooth.

Use 50 g of the pumpkin puree for the starter.

Combine the starter ingredients either using a stand mixer or by hand. 

Put the bowl in a warm spot & leave it undisturbed for ~ 1 hour*. During this time it will rise substantially. * It doesn't need to be this long however a stronger yeast flavour will develop with longer times. 

Grease a Texan muffin tray (for 6 buns) or other muffin tray (for 12 buns).  

Add the dough ingredients to the mixing bowl.

Mix the dough ingredients with the starter until it is a smooth batter. 

Both

Pour equal amounts into the wells of the muffin tray. For 6 buns ~120 g for 12 buns ~60 g. 

Lightly brush the top of the dough with the extra oil. 

Optional - sprinkle seeds (pepitas or sunflower seeds) on top of the dough.

Proof the buns in a warm place for ~30 mins. 

Turn the oven on to 200 C approximately halfway through proofing.

Bake at 200 C for ~ 25 mins. The time will vary depending on the individual oven. If your oven has a hot spot turn the bread halfway through baking. 

Take out of the oven & cool the bread on a cooling rack (take it out of the muffin tray). The buns should slide out of the tray. If it doesn't don't force it out, wait until it cools.

Ensure the buns are sufficiently cooled before cutting into them. 

To serve the buns hot reheat them in the oven (for a crisper outside) or in a microwave. 

Making Crackers

When the buns are a day old slice them finely & arrange them on a cooling rack. 

Turn on the oven to ~100 C.

Put the cooling rack in the oven & leave for 1 - 2 hours until the slices are crisp.

Turn the oven off & leave the slices in there until they are cool.

Store in an airtight container. If they lose their crispness simply put them back in the oven at 100 C for a while.

Making a loaf of Roasted Pumpkin Bread  

The recipe above is designed for baking in muffin trays not as a loaf. If you want to bake a loaf of the Roasted Pumpkin bread the recipe needs to be modified slightly.

Decrease the oil to 25 g.

Decrease the water to 100 g. Don't add extra water to the dough.

Decrease the pepitas & sunflower seeds to 15 g. 

Bake in a half loaf tin, alternatively double the ingredients & bake in a normal loaf tin.