What is this biscuit with, and why is it greenish in color? .. - the family asks suspiciously, and after tasting a piece, they reach for the supplement. Indeed, with what? 🙂
Ahh! Another pumpkin!!! 😀 Don't worry, dear readers, this is not quite a pumpkin, which I probably fed you with - and cupcakes, and pies, and charlotte, and even cakes!.. These are pumpkin seeds, or rather, flour from them. Interesting, right? This is the first time I've baked from this unusual flour and I really liked the result! I read that pumpkin flour baking turns out to be very magnificent - and just using the example of this crumbly, tender cookies made sure it was!
Pumpkin seeds ground into flour give the dough that same protective color and amazing crumbliness and airiness. Cookies made like oatmeal just crumble in your hands and melt in your mouth!
And also pumpkin flour cookies are very healthy, like the seeds themselves. Love them? So you will love this recipe! Even better - no need to click and chew the seeds :)
Ingredients:
For 20 pieces (1 baking sheet):
- 1 cup pumpkin flour;
- 1 cup wheat flour (130 g of each type of flour);
- 125 g sugar (3/4 cup);
- 75 ml + 1-2 tablespoons of warm water;
- 85 g butter;
- ¼ teaspoon cinnamon;
- A pinch of vanillin;
- 1/3 teaspoon of soda;
- a pinch of salt;
- A handful of pumpkin seeds.
How to bake:
Although you can do without them, if you do not want hard pieces to come across. And if you like to nibble - then feel free to pour! But it's still better to grind them a little.
Let the oil sit for 20 minutes room temperature, and when it softens, rub it with a spoon with sugar.
Pour pumpkin flour into the ground mass, mix lightly and pour warm water, first 75 ml.
Mix some more and add wheat flour with cinnamon, vanilla and soda. Perhaps in this recipe you can do without soda, I didn’t try it, but cooked it on the basis of Oatmeal - but seed flour gives a much more magnificent effect than oatmeal.
Stir, add pumpkin seeds and knead soft dough.
If it stubbornly crumbles and does not want to stick together in a lump - pour in water 0.5 - 1 tablespoon.
Turn on the oven to warm up to 210C.
Ready dough roll out on a floured table into a cake 0.7 cm thick and cut out mugs with a glass.
We spread them on a baking sheet covered with parchment, which is greased with vegetable oil. If there is no parchment, you can dust the baking sheet with flour.
Put the cookie sheet in the oven and bake for 12-15 minutes. The cookies should remain soft. It also rises noticeably during the baking process.
Allow the hot cookies to cool on a flat surface to keep their shape. 5-7 minutes - and you can treat yourself to delicious, healthy cookies pumpkin flour!
That's what it is in the middle!
Now I will bake with pumpkin seed flour! What if you add it to a cupcake or a biscuit? Let's experiment!
Grocery list:
- Pumpkin flour 1 cup
- 2 eggs
- 12 glasses of milk
- Almonds 30 grams
- Walnuts peeled 50 grams
- Cinnamon
Cooking method:
Beat milk with eggs, add flour and mix well. Grind the nuts in a separate container, pour 100 ml of cream with a pinch of cinnamon. Pour the dough into a special silicone container for microwave ovens, put a mixture of nuts and cream, if desired, you can add a little raisins. Bake at 180 degrees for 15-20 minutes. Before serving, you can decorate with grated chocolate or coconut flakes to your taste.
"Witch Mountain"
Ingredients:
- Pumpkin flour 1 cup
- 2 eggs
- Sour cream 400g
- Margarine 30g
- Baked soda 12 teaspoons
- Raisin 15g
- Dark chocolate without additives 1 - 2 tiles.
Cooking:
Melt the margarine on the stove. Mix with eggs and slaked soda, beat until frothy. Add sour cream, raisins, flour, mix thoroughly. Send the resulting dough to the oven for 20 minutes at a temperature of 180 degrees. In the meantime, melt the chocolate over a fire, add 1-2 tablespoons of cognac to taste. When the biscuit is ready, break it up, but do not crush it to crumbs, put it on a plate in the form of a slide and pour over the chocolate.
Pumpkins for dessert
Products:
- 3 eggs
- Pumpkin flour 2 tablespoons
- Flour 1 cup
- 12 glasses of milk
- quick yeast 5 grams
- carrot juice, diluted 1 glass
- Dark chocolate with nuts 1 bar
Cooking:
Mix yeast, pumpkin and wheat flour, add milk, juice, beaten eggs and mix well. Let the dough stand for 15-20 minutes. From the resulting text, make small cakes, inside which place a small piece of chocolate. Close up the edges and give the shape of a pumpkin. On request from separate piece dough fashion "hats" and place in green dye. Put the resulting buns on a baking sheet greased with margarine and put in the oven for 10-15 minutes.
Chicken fillet in aromatic sauce
Product List:
- Chicken fillet 300g
- Pumpkin flour 1 tablespoon
- Cream 50ml
- Cheese 100g
- medium bulb
- Black pepper
- Greens
Cooking:
defrosted chicken fillet slice large pieces and marinate in cream with black pepper and pumpkin flour for 10-15 minutes. onion cut small pieces, place on the pan. After 5 minutes, add the kritz along with the marinade, sprinkle with herbs, mix well and fry without a lid over medium heat. When ready, sprinkle the chicken with grated cheese, close the lid and let stand for 10 minutes. If desired, you can replace the cream with mayonnaise.
Cheese soup - puree
List of ingredients:
- Cheese 150 grams
- 2 medium potatoes
- small bulb
- small carrot
- garlic clove
- tomato paste teaspoon
- pork
- fresh greens
Cooking:
Pour the pork large quantity water and put to boil. Finely chop the onion, carrot and garlic and fry over medium heat. 3 minutes before ready to add tomato paste, flour and mix well. Boil diced potatoes in pork broth and grated on fine grater cheese. Add roast to soup. Check readiness for softness of potatoes. When the soup is cooked, pour it into a blender and chop. Before serving, garnish with finely chopped parsley.
Porridge "Folk"
Ingredients:
- Rice round 100 grams
- Wheat groats 150 grams
- Pumpkin flour 50 grams
- Milk 250 ml
- Salt 12 teaspoons
- Sugar 2 tablespoons
- Butter, vegetable oil to taste
Cooking method:
Pour 200 ml of milk into a saucepan, bring it to a boil. Add cereals, following the order: millet, rice and pumpkin flour, with an interval of 10 minutes, stirring continuously. When ready, pour in the remaining 50 ml of milk, salt, sugar, mix thoroughly, turn off the heat and let it brew for 10-15 minutes. If desired, add oil, dried fruits, berries or honey before use.
Pears in dough
Ingredients:
- 4 medium pears
- 2 tablespoons pumpkin flour
- 4 tablespoons wheat flour
- 2 tablespoons of sugar
- 1 egg
- 12 glasses of milk
Cooking:
In a bowl, beat eggs with milk until smooth, add both types of flour. Knead the dough and let it rest for 10-15 minutes. Then knead the dough again, roll out 2-3 mm thick and cut out long strips, connect them in pairs. Pears are thoroughly washed and peeled. Fix a strip of dough on the “sharp” part of the pears and gently “wrap” the pear with dough, leaving no gaps. Apply the algorithm to the remaining pears, then send to the oven for 10 minutes at a temperature of 180 degrees.
Pumpkin - nutritional product, which is widely used in culinary business. Pumpkin flour pastries are in demand because of their taste features and useful properties. For the manufacture of flour, naked varieties of seeds are used. The composition of pumpkin flour is unique due to the content of some trace elements and a whole vitamin complex. The product contains easily digestible vegetable protein, useful polyunsaturated fatty acids and fiber. The composition includes a number of amino acids that are necessary for a strong immune system.
Pumpkin flour has a special taste, and pumpkin flour pastries have an attractive fluffiness and a special sweetish aroma. In cooking, the product has a wide range of uses and is used in many recipes. It is used as a thickener liquid meals, and as an independent ingredient for baking pies and cookies. Original combinations with rye and oat flour, nut kernels, flax and sesame seeds. It is a dietary supplement for the preparation of wholesome healthy food.
Healthy and tasty recipes
Professional chefs often use pumpkin flour for first courses and as a thickening agent. Housewives are more likely to use recipes for baking cookies, casseroles and pies.
Delicious special casserole
To prepare a dessert delight, you will need 0.5 kg fat-free cottage cheese, 200 grams of pumpkin flour (faceted glass), fruit and a few chicken eggs. The ingredients are mixed until a paste is obtained, add soft raisins or grated fruit. You can add some chopped nuts. Spice a kind of dough for flavor with sugar vanilla or cinnamon.
Grease the baking dish with oil. Additional flavor will give the use of linseed or corn unrefined oil. The dough is evenly distributed in shape and covered with foamed yolk or sour cream. After baking in the oven at a low temperature, a dense casserole is eaten in a matter of minutes.
Pumpkin flour pastries
To make golden cookies, you can mix pumpkin and wheat flour in proportions of 1/2. Such cookies are lush and remain edible for several days. Melt about 100 grams vegetable oil, and dissolve 5 tablespoons of sugar in it. If necessary, add a little water or milk to the mixture. For splendor - use soda, and the aroma is obtained from vanilla and lemon juice. The finished dough is rolled out with a rolling pin. Cookies are formed with special curly shapes or in the usual way - circles are squeezed out in the dough with a container. The figures are baked on a greased baking sheet for about 20 minutes - until a golden hue appears.
austrian cupcake
This dish deserves special attention. To prepare a treat, you only need pumpkin flour. For baking 10 cupcakes, you will need the ingredients in the following proportions:
- Flour - 500 grams;
- Eggs - 5 pieces (separate yolks and proteins in different containers);
- 1 cup cane or coconut sugar(plus a couple of sachets of vanilla);
- 2 tablespoons of rum (for flavor);
- 20 gr. confectionery powder for baking.
To prepare the dough, you will need to beat the whites with 1 cup of sugar until thick foam. Grind the yolks with a quarter cup and vanilla. Sift the confectionery powder with flour through a sieve. Add a little cinnamon to the mixture, pour the yolk syrup and knead the dough. You can mix in a little rum to get the desired thickness. Pour the protein foam into the resulting mass, but do not mix thoroughly. Distribute the unevenly mixed base into greased forms and place in the oven with a temperature of up to 180 degrees.
Check cupcakes after 20 minutes. The appearance of a golden hue is the first sign of the readiness of the dish. After the cupcakes have cooled, they are carefully removed from the molds and laid out on a dish. "Austrian delicacy" is poured with cream fudge from coconut milk or frosting. Drink with tea no more than 3 pieces per reception.
Pumpkin flour is made from the seeds of this plant. Therefore, it has all their useful properties. Mexico is considered the birthplace of this product. In this country, pumpkin is a component of many dishes. Later this flour became popular in other countries. This is Japan, and Thailand, as well as Brazil. In the ancient world, pumpkin was used to treat many diseases. This was especially common in South America and Egypt.
Composition of the product
- The chemical composition of pumpkin flour is rich in minerals necessary human body for normal operation. These are potassium, magnesium, zinc, phosphorus and others.
- In addition, it contains many vitamins: C, A, K, B3.
- This product contains alpha linoleic acid, which recent times gained popularity through active promotion healthy eating. Krill oil is also rich in this acid. If you use these two products together, you can achieve the perfect balance of omega-3 and omega-6.
Pumpkin seed flour is gluten-free and does not contain soy. Because of this, its use is safe for humans. Vegetarians and raw foodists eat dishes from this flour, replacing protein products animal origin. The protein in this product is about 40%. There are about 305 kcal per 100 g of flour.
For the treatment and prevention of diseases, the product is used for emotional stress, exhaustion and a decrease in immunity in the cold season. In the spring, it will help make up for the lack of vitamins in the body.
dissolve in any fermented milk product a few teaspoons of powder. Take this mixture for several weeks. The course of treatment can be repeated several times during the year. In addition, it is useful to add flour to baking. Moreover, she has enough pleasant taste similar to walnut. It is also useful to add it to protein shakes. To enrich the taste of a side dish or salad, sprinkle the dish with this powder. You will make food not only more original in taste, but also increase the benefits of dishes. It can be rice, pasta or corn porridge.
Harm and side effects
- Do not use the product in excessive quantities. Otherwise, you can harm your health. Increased gas formation, constipation or diarrhea may be observed. Overeating pumpkin seeds brings the same effect, but flour has such side effects are less pronounced due to grinding. This is due to the fact that high content dietary fiber activates the intestinal microflora. Food modern people is not different high content fiber, so the intestines react to it in this way.
- If you suffer from persistent migraines, avoid pumpkin seed products. Scientists claim that they are able to make headaches even worse.
- Make sure the product is fresh. In rancid flour, beneficial fatty acids are converted into toxic substances that will contribute to the development of dangerous diseases.
- Consult your doctor before using flour if you suffer from cholecystitis or have gallstones.
- Another contraindication is an allergy to pumpkin. But this phenomenon is rare.
How to make your own pumpkin flour?
If you do not trust the manufacturers, you can cook this product yourself. You will be sure that it is fresh and does not contain any harmful impurities. There will be more benefits from such flour.
To make flour at home, follow these guidelines. Pumpkin seeds need to be dried in an oven or a special dryer at a low temperature. It should not exceed 60 degrees, otherwise vitamins and many useful material will just collapse. It is necessary to dry so that the seeds decrease in weight several times. Grind the dried seeds using a blender or coffee grinder. It is desirable that the grinding be maximum. In the process of grinding, pause and control its degree by touch. Then the resulting flour should be sifted through a sieve several times. Pour the flour into an airtight container and store in the refrigerator for 2 months.
Pulp based flour recipe
In terms of its benefits, the pulp is inferior to the seeds, but its advantage is the content of carotenoids. These are natural antioxidants. The pulp must be dried, and then crushed to a state of flour. Pick a ripe pumpkin first. Remove the peel and seeds from the fruit. This can be done with a knife. If the fruit is small, then it will be convenient to use a potato peeler. Finely chop the pulp and dry in the oven or dryer. The fire in the oven should be very weak. Wait for the pulp to dry. Then grind the pieces with a blender or food processor.
Store in a sealed container in a cool place. It turns out well from this product pies. Pumpkin flour in this case should be a quarter of the total.
Which is better - wheat or pumpkin flour?
Scientists compared flour from pumpkin and wheat. Assessing nutritional properties, they came up with the following result. In crushed pumpkin seeds, more fiber and beta carotene. But wheat is richer healthy fats and carbohydrates. But the main advantage of pumpkin flour is the absence of gluten in it. This is very important for patients suffering from wheat protein intolerance.
From the foregoing, it follows that the regular moderate use eating this product can help cope with many dangerous ailments, as well as prevent their development.
Video: the benefits and harms of pumpkin for the body
Complies with the requirements of the BGBK diet, adapts to the Paleo diet, LOD
In a favorite children's story, a pumpkin transforms into a carriage to take Cinderella to the fateful ball at the prince's palace. And in real life, the more we learn about the beneficial properties of this seasonal fruit-vegetable, the more comparison with her fairy-tale character suggests itself. Pumpkin is a truly amazing vegetable, a real "pharmacy in the garden." It is gratifying that pumpkin seeds are also increasingly used in medicinal cooking. Ground into flour, they can take their rightful place in the list of products for alternative gluten-free baking. Flour from pumpkin seeds can now be bought in Russian health food stores (unlike Western ones!..). And I, as before, prepare pumpkin flour by grinding pumpkin seeds in small portions in a regular coffee grinder.
I propose to try out a simple modified recipe for a biscuit cake, which is home to the Austrian land of Styria - a place famous for its large pumpkin crops and an abundance of all kinds of creativity associated with this fact. This cake can be baked round shape for cupcakes or in the usual narrow rectangular.
In the traditional Austrian recipe one glass of flour and the same amount of ground pumpkin seeds are requested. Having set a goal to completely eliminate flour from the dough, I use only crushed seeds. But options are also possible.
Pumpkin seeds have relatively low oxalic acid salts. Supposedly pumpkin flour is even smaller per serving. oxalate finished product will be lower if you follow the traditional version, using white rice flour as BG.
8 servings
Ingredients:
- 2 cups pumpkin flour (or ground pumpkin seeds) - for, or if not Paleo restricted, you can use equal amounts of pumpkin flour and gluten-free flour of your choice (rice for)
- 4 eggs (whites and yolks separately)
- 1/2 cup Paleo Coconut Sugar (or, if not restricted, can be substituted with the same amount of powdered sugar or 1/4 cup xylitol)
- 1/4 cup coconut sugar (or if not restricted on a Paleo diet, the same amount regular sugar or a few drops of stevia extract to taste)
- 1.5 tsp vanilla extract (if there are no restrictions, you can replace 1 tablespoon of rum)
- a little cinnamon (do not use for a low oxalate diet)
- 1 tbsp
Cooking:
- Preheat oven to 180 degrees Celsius (350 F).
- Separate whites from yolks.
- Beat egg whites with a mixer until firm foam as for meringue) with 1/2 cup coconut sugar (or powdered sugar or other dietary sweetener).
- Spoon the egg yolks with 1/4 cup coconut sugar (or other diet sweetener).
- In another bowl, sift all remaining dry ingredients - flour, baking powder and cinnamon (if using).
- Add vanilla extract (or rum) to dry ingredients. Pour in the yolks mashed with sugar. Mix well with a spoon.
- Carefully add egg whites whipped with sugar. The dough will be thick, not fluffy and not very evenly combined with proteins. But this fact, oddly enough, does not spoil the final result at all!
- Pour the dough into a well-greased baking dish. Bake in an oven heated to 180 C until formed golden brown on the surface of the cake (about 25-30 minutes).
- Allow the finished cake to cool completely. Take it out of the mold and pour over the cream of your choice:
- whipped with a fork and diet sweetened chilled coconut cream (BGBK, Paleo, LOD), or
- if dietary oxalate levels are not being controlled, cashew cream as per recipe or about ½ the amount of cream prepared as per recipe below.
Nutritional properties: Per 1/8 recipe (with coconut sugar) 137 calories, 6g fat, 1g sat, 93mg cholesterol, 46mg sodium, 196mg potassium, 1g fiber, 16g carbs, 6g protein, 12% DV magnesium, 14% DV zinc
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Cashew Cream
Yield 1.25 cups
Ingredients:
- ¾ cup raw cashews, soaked for 2-3 hours and then rinsed
- 2 tbsp melted coconut oil or pumpkin seed oil
- 3 tbsp honey
- 1 tsp vanilla extract
- 1 tsp fresh lemon juice
- 1/4 tsp sea salt
- 2-4 tablespoons water if needed for mixing
Cooking:
Place all ingredients except water in a blender. Turn on the blender and, adding a spoonful of water, mix the contents until a creamy consistency is obtained.
Nutritional properties: 1/16 cream formula contains 60 calories, 4 g fat, 2 g sat., 0 mg cholesterol, 0 mg sodium, 2 mg potassium, 5 g carbohydrates, 1 g protein.
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