Air-fryer quick pumpkin rolls
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Lactose-free and 7 more Indicative dietary requirements
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Recipe characteristics
Dough
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Añadir a un menú- Pumpkin raw weight, peeled and deseeded; roast and use all the flesh 350 g
- Egg without shell 50 g
- Plain flour 200 g
- Baking powder 8 g
- Extra virgin olive oil 15 g
- Salt 3 g
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Method
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Cut the pumpkin into 2 cm cubes. Preheat the empty air fryer for 5 minutes at 180°C and roast for 20–25 minutes, stirring halfway, until easily mashed and no longer watery on the surface. Mash all the roasted flesh, without adding water, and cool for 15 minutes.
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Mix the cooled purée with the egg, oil and salt until uniform.
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Separately combine the flour and baking powder, then fold into the purée just until no dry flour remains. Divide between four air-fryer-safe 200 ml silicone moulds, filling no higher than two-thirds.
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Bake at 160°C for 25–30 minutes, leaving space between moulds, until a skewer comes out without raw batter and the centres are cooked. Rest in the moulds for 5 minutes, unmould and cool on a rack for another 10 minutes.
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