Monoclonal gammopathy of unknown significance in kidney transplanted patients
Pie with pumpkin and buckwheat (with protein-free ingredients)
Medium, 1 hour
Level: Medium
Preparation time: 30 minutes
Cooking time: 30 minutes
Yields: 6-8 people
Country: Italy
Recipe submitted by Serena Tassi on behalf of Società Italiana di Nefrologia
www.sinitaly.org
Ingredients
- 200 g protein-free flour
- 100 g buckwheat flour
- 250 g pumpkin
- 150 g butter
- 2 eggs
- 100 g brown sugar
- 25 g honey
- 30 g raisins
- 30 g shelled walnuts
- 1 teaspoon of cinnamon
- 1 sachet of baking powder
Calories per serving
261 kcal
Carbohydrates
g 34
Lipids
g 13
Phosphate
mg 120
Potassium
mg 134
Protein
g 3
Sodium
mg 24
Preparation
- Peel and cut the pumpkin into cubes and boil in plenty of boiling water.
- Beat the eggs with the sugar, and add the honey and melted butter.
- Drain the pumpkin and pass it through a sieve.
- Add the pumpkin to the egg and sugar mixture and mix.
- Also, add the flour and baking powder.
- Finally add the walnuts, raisins and cinnamon.
- Put in the oven at 180 degrees for about 30 minutes.
