Pumpkin Farro
Cakes

 

 

Preparation Time:  45 minutes

Cooking Time:  approximately 8-10 minutes

Serving Size: 1 cake – Makes about 10

1/2 Slice on The Slice Plan

 

Ingredients

2 cups              pumpkin, fresh, roasted*, mashed

¾ cup              farro, cooked (according to package instructions)

1                      egg

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)

Directions

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.