25 servings

1 cup of pumpkin cooked and pureed
3 ½ cups almond flour
1 tsp sea salt
2 tbsp olive oil
1 tsp baking powder

Preheat the oven to 200ºC.
In a large bowl mix in the flour, salt, oil and baking powder. Pour the pumpkin into the bowl. Mix and then knead. Consider that almond flour does not behave the same as wheat flour, the dough will be much more humid and it will take a little work. Place the dough on a floured table (you can use a little wheat flour if it comes out easier). Stretch it with a rolling pin until it is ½ to 1 centimeter thick. Cut the dough with an 8 cm round mold and then prick the sopaipillas with a fork in the center and set aside.

Prepare a baking sheet spraying a little olive oil or with baking paper, distribute the sopaipillas on the tray and bake for 10 minutes.

Enjoy with mashed avocado

Per serving (1 sopaipilla)
Cal: 113.6 P: 3.8 F: 9.8 Cb: 3.4