Gluten Free Pumpkin Swirls Stuffed with Dried Figs and Chocolate – Gordon Ramsay’s version

Gluten Free Pumpkin Swirls Stuffed with Dried Figs and Chocolate


Pumpkin pan gluten-free, in the shape of a swivel with a filling of dried figs And chocolate: easy recipe that will give you a stuffed bread to offer to everyone, perfect for a basket to put on the center of the table. The version with chocolate chips makes this recipe also suitable for one Breakfast or greedy snack.

With these doses you will get 6 swivels.

#Family 💚 for this recipe I was freely inspired by fried Christmas that are made in our area: leavened dough with pieces of dried figs! I wanted to combine a fragrant bread like pumpkin with the sweetness of dried figs for a surprising result!

Check out the pumpkin pan in the shape of a pumpkin!

In these wonderful swivels I wanted to put pieces of dried figs and chocolate chips to turn completely to dessert, but you can use a thousand things.

I'll just mention some of the ingredients that come to mind for this purpose: raisins, almonds, prunes, pistachios, walnuts, hazelnuts …

Baking bread can be difficult on its own, even more so when there is a moist part in addition to the dough such as pumpkin which can affect your own humidity.

For a perfect cooking of this bread with a "home" oven, I leave you some advice: let it preheat up to 200 degrees ventilated.

Knowing your oven well, you can evaluate if too violent heat comes from above, in which case you will put the baking sheet lower, otherwise you can put it in the center.

Let it cook for 20/25 minutes, until golden brown, then switch to static mode, again at 200 degrees for another 10 minutes minimum: you can do the toothpick test in the center of the swivel where it is highest. The toothpick must come out not with the dough stuck, but slightly moist.

You can cook the pumpkin both in the microwave and in the traditional oven as I explain you here!

The important thing is to have a well-dried pumpkin, a firm and non-watery puree so as not to unbalance the dough. If for some reason your puree is more liquid than mine, it may also depend on the quality of the pumpkin you choose, add an extra handful of flour or decrease the amount of water!

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