Time: 90 minuti + tempo di riposo
Difficulty: Facile

Ingredients for about 30 tidbits:

500 g of gluten-free bread mix
20 g of gluten-free rice flour
300 g of pumpkin
300 g of water
16 g of fresh brewer's yeast
45 g of acacia honey
30 g of sunflower oil
poppy seeds
1 egg to brush

Method:
Deprive the pumpkin of the peel and eliminate the seeds and filaments inside; wash it, cut it into pieces and cook in boiling water for 15 minutes. Drain it, drain it well in a colander and pass it to the mixer, then transfer the puree obtained in a colander, so that it loses the residual water.

Arrange the mix for bread and rice flour in a bowl; add 100 g of pumpkin pulp and the crumbled yeast, and knead vigorously. Add honey and oil and work until a homogeneous mixture is obtained; divide it into pieces of 45-50 g each and place them in a baking pan lined with baking paper. Let them rise for 1 hour and 15 minutes, then brush them with the beaten egg and sprinkle with the poppy seeds; bake in the hot oven at 180 ° C for about 20 minutes, then take out the nibbles and leave for 30 minutes before serving.