Pumpkin crisp
Ingredients
- 225g pumpkin puree
- 60g Polydextrose
- 40g Isomalt
- 8g Emulbinder
Preparation
- Mix all ingredients.
- Let it rest for a while.
- Spread thinly and bake at 90°C for 1h to 1h30.
Pumpkin crisp
Ingredients
- 225g pumpkin puree
- 60g Polydextrose
- 40g Isomalt
- 8g Emulbinder
Preparation
- Mix all ingredients.
- Let it rest for a while.
- Spread thinly and bake at 90°C for 1h to 1h30.
