Preparation Time: 45 minutes
Cooking Time: approximately 8-10 minutes
Serving Size: 1 cake – Makes about 10
1/2 Slice on The Slice Plan
2 cups pumpkin, fresh, roasted*, mashed
¾ cup farro, cooked (according to package instructions)
½ cup all-purpose or corn flour**
2 tsp cumin
1 tsp chili powder
½ tsp coriander, ground
¼ tsp cayenne pepper
½ tsp garlic powder
½ tsp kosher salt
1/2 cup olive oil (for frying)
Heat oil in skillet. Coming all ingredients and mix well.
Scoop ¼ cup portions into pan; press down to form flat cake. Allow to cook 4-5 minutes or until edges start to brown and rise from pan. Flip and cook 4-5 minutes longer or until golden browned on both sides.
*To roast a pumpkin: choose a large pumpkin (for 2 cups mash), remove top stem. Cut into quarters. Remove seeds and guts. Rub olive oil over flesh and place FACE DOWN onto baking sheet. Bake for 40-45 minutes at 375-400 degrees (depending on your oven) or until soft. Scoop out, transfer to bowl, and mash using a potato masher or ricer. You may also use canned pumpkin puree.
**You may need to add additional flour, depending on how loose the mixture is. The goal is to have a mixture that resembles a thick brownie or cake batter.
Turn-Out & Storage
Serve hot with goat or blue cheese crumbles and green apple slices. Great as an appetizer, crowd pleaser, or side accompaniment to a meal!
This can be stored for up to 3 days under refrigeration.