The World's Best Gluten-Sugar-Free Nutrient dense Pumpkin Bread/Loaf/Fritters/Buns on the Planet! There are no other - these are the Best!

This is the best kid on the block - by far! These are extremely filling, totally delicious, and nutrient-dense. 

These little pumpkin buns are divine served alongside your usual Sunday Roast instead of Yorkshire Puddings. And go great with bacon and eggs for breakfast.

Once you make these, you will never be without them - I promise! 

You won't find a more nutrient-dense Gluten-Free bread like this because rice is highly absorbent.

These are choc-full of pumpkin and eggs. And you won't even guess it is made of rice, and neither will your guests!  

Scroll down to view this recipe's nutrient values - it's no wonder you will skip dinner!

Lovely served with an egg for breakfast or as a teatime treat with a lovely squishy soft Medjool date.

Servings: 25      Calories per 60 g/serving: 117       

Total weight of recipe after baking: 1,490 kg

NOTES:

You may add anything from 600 g to 1.174 kg of pumpkin to this recipe.

You may add sugar to taste.

For breakfast on the run just bake these in your Pie maker, when done, add a touch of butter to your Pie maker to dissolve, crack in your eggs, and you now have the most perfect eggs to fit your breakfast buns.

You may flavor your batter with vanilla pudding powder or any other flavorings of your choice.

This recipe is very flexible. You may bake it as a loaf, muffins, or in whatever metal container/s you wish

INGREDIENTS:

348 g rice

7.5ml salt

1 nutmeg, whole

1,122kg pumpkin

112 g coconut oil

5 eggs

10 ml baking soda

15 ml apple cider vinegar

METHOD

First, take your time and grind your rice - I give my rice four good pulses in my coffee grinder. When I return a second time, after the machine has cooled, I give it the final four pulses/grindings - totaling eight. I then empty it into my container. I continue repeating the above process, so I always have enough ground rice in my container to make these deliciously filling buns.

1. Steam your pumpkin until tender.
2. Melt your coconut oil.
3. Place a large bowl onto a scale and weigh in your ground rice. 
4. Remove and add your salt.
5. Using the fine side of a grater, grate your nutmeg into your rice.
6. Add your hot pumpkin and mash it all into your rice, until you can no longer see any of its grains - I simply use the unclipped part of my immersion/stick blender.
7. Place your bowl back onto the scale and weigh in your coconut oil, and using your unclipped stick blender blend it all in well.
8. Crack over your 5 whole eggs blending them well with your unclipped stick part of your blender. 
9. Add your baking soda and vinegar blending it in well.
10. Preset your oven to 180 C (there is no need to grease) or switch on your Ottimo pie maker.
11. Clip in your stick to your immersion blender and blend it all together, incorporating air as you do so.
12. Place heaped tablespoons into each section of your Ottimo machine or into 2 large muffin pans and bake until done. Your buns are done when they spring back after gently pressing on their tops with a finger, and they pull slightly away from the walls of the pan.

Serve and enjoy!