These Sweet Pumpkin Fritters are completely free of allergens (as well as refined sugar), and are suitable for babies and toddlers. If you have leftover pumpkin (or butternut) puree, then this is a delicious way to use it up.
Ingredients
Fritters 300g steamed, mashed pumpkin or butternut
20g melted coconut oil
1 mashed banana
2 C gluten free flour
1 t cinnamon
Topping Pure maple syrup to drizzle over 3-4 Tbsp coconut yoghurt
A smidge of allspice
Method
Mix all the fritter ingredients together in a large bowl.
Warm a pan on medium heat and melt around a teaspoon of coconut oil in it.
Add a tablespoon dollop of mixture to the pan and fry for a couple of minutes, then flip when golden brown. Cook for a further two minutes on the other side then transfer the fritters to a plate with a paper towel or tea towel laid down.
Repeat this until all the mixture is used up then drizzle the pure maple syrup over the fritters.
Mix the allspice with the yogurt and prepare for your baby or toddler. Slice into sticks for younger babies.
For more allergen-free recipes like this, check out my eBook: Allergen-Free Recipes for Babies, Toddlers and Breastfeeding Mothers (suitable for the Elimination Diet).
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