Celebrating Castanyada: Pumpkin Vegan Panellets

created by Eloisa Faltoni
Celebrating Castanyada: Pumpkin  Vegan Panellets

The Castanyada is a famous festivity of Catalonia celebrated between the October 31 and the November 1. It comes from an ancient funeral ritual feast in which families gathered to remember their deads. During this celebration typical foods of the autumn were consumed, such as chestnuts and sweet potatoes, but also traditional sweets such as panellets. These are sweets based on nuts, potatoes, and eggs.

After several years living in Barcelona, I have been able to try many different panellets, and the truth is that they are delicious. For this reason this year I decided to create my recipe for pumpkin panellets and contribute to the long tradition of this beautiful city. The panellets that I propose to you are 100% vegan so that everyone can enjoy them. I hope you like them 🙂

Pumpkin Vegan Panellets

Pumpkin Vegan Panellets Print This
Phase 3 Serves: 2 - 3 Prep Time: Cooking Time:


  • 1/2 cup pumpkin
  • 1/2 cup almond flour
  • 1 tablespoon birch xylitol
  • 1/4 cup of pine nuts


  1. Preheat the oven to 350º F (180º C)
  2. Cut the pumpkin into 1cm cubes, wrap them in aluminum foil and bake for 20 minutes
  3. When the pumpkin is cooked beat it with a blender until it is a homogenous puree
  4. In a large bowl combine the almond flour, xylitol and pumpkin puree and form a dough *
  5. With your hands form a few little balls, smaller than a golf ball
  6. Put all the pine nuts on a plate and pass the balls through the pine nuts, until they are covered. Tighten the pine nuts a little, so they do not fall
  7. Place the panellets on a baking sheet lined with baking parchment and bake for 15 minutes
  8. After 15 minutes, let them rest in the oven until it is thoroughly cooled

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 3 healthy fats servings for <20 pounds or 2 healthy fast servings for >20 pounds. For a complete snack add veggies.


*The dough is a bit sticky but you can work it well.- WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: http://bit.ly/GlutenFreeSymbolology

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