Kinako and pumpkin financiers

These are a very simple dessert that I created when trying to get rid of the pumpkin puree I had lying around from making the earlier pumpkin cheesecake recipe. They are a very low-flour, light cake, made with brown butter, kinako, which is a toasted soy grain, and a little bit of almond flour. The pumpkin just really adds a nice moisture and earthiness to the cake that blends with the brown butter in a very fragrant way.

The three main components to this batter are the brown butter, the pumpkin, the flour blend, and the stiffly whipped egg whites.

To make 12 financiers:
1/2 cup brown butter
3 egg whites, whipped stiff
1/3 cup granulated sugar
1/3 cup kinako
1/2 cup almond meal
3 tablespoons all purpose flour
1/2 teaspoon baking powder
1/4 cup pumpkin puree
a pinch of salt
a pinch of cinnamon
1/2 teaspoon vanilla extract

For the egg whites, whip stiff with sugar, salt, and vanilla. Sift together the flour, baking powder, almond meal, and kinako. Combine the pumpkin mixture with the brown butter and gently add in the flour mixture, little by little. Finally, fold in the meringue. Bake at 375 degrees F for 25 minutes in a lightly oiled cupcake tin. Serve while still warm.

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