Meets the requirements of the BGBK diet, adapts to the Paleo diet, LOD

In the beloved children's story, a pumpkin transforms into a carriage to transport 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 and vegetable, the more a comparison with her fairy-tale character arises. Pumpkin is a truly amazing vegetable, a real “pharmacy in the garden.” It is gratifying that the increasing use in medicinal cooking Pumpkin seeds are also found. Grinded into flour, they can take their rightful place in the list of products for alternative gluten-free baking. Pumpkin seed flour can now be bought in Russian stores healthy eating (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 an easy-to-follow modified recipe for a sponge cake, the homeland of which is the Austrian land of Styria - an area famous for its large pumpkin harvests and an abundance of all kinds of creativity associated with this fact. This cake can be baked in round shape for cupcakes or in a regular narrow rectangular one.

In traditional Austrian recipe One glass of flour and the same amount of ground pumpkin seeds are requested. Having set myself the goal of completely eliminating flour from the dough, I use only crushed seeds. But options are also possible.

Pumpkin seeds have a relatively low oxalic acid salt content. Presumably pumpkin flour differs even less 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 coconut sugar for Paleo diet (or if not restricted, can substitute equal amount of powdered sugar or 1/4 cup xylitol)
• 1/4 cup coconut sugar (or the same amount if Paleo diet restrictions apply) 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 tbsp. rum)
• a little cinnamon (do not use on a low oxalate diet)
• 1 tbsp.

Preparation:

1. Preheat oven to 180 degrees Celsius (350 F).
2. Separate the whites from the yolks.
3. Using a mixer, beat the whites into a strong, stable foam ( as for meringue) with 1/2 cup coconut sugar (or powdered sugar or other sweetener according to diet).
4. Grind the yolks with a spoon with 1/4 cup of coconut sugar (or other sweetener according to your diet).
5. In another bowl, sift all remaining dry ingredients—flour, baking powder, and cinnamon (if using).
6. Add vanilla extract (or rum) to dry ingredients. Pour in the yolks, mashed with sugar. Mix well with a spoon.
7. Carefully add the whites whipped with sugar. The dough will be thick, not fluffy and not very evenly combined with the whites. But this fact, oddly enough, does not spoil the final result at all!
8. Place the dough in a well-greased baking pan. Bake in an oven preheated to 180 C until golden crust on the surface of the cake (about 25-30 minutes).
9. Allow the finished cake to cool completely. Remove from the mold and pour over the cream of your choice:

• from whipped with a fork and sweetened according to the diet, chilled coconut cream (BGBK, Paleo, LOD), or
• if you can’t control the level of oxalates in your diet, use cashew cream according to the recipe or about ½ the amount of cream prepared according to the recipe below.

Nutritional properties: 1/8 recipe (with coconut sugar) 137 calories, 6 g fat, 1 g sat., 93 mg cholesterol, 46 mg sodium, 196 mg potassium, 1 g fiber, 16 g carbohydrates, 6 g protein, 12% DV of magnesium, 14% zinc DV

The image is enlarging...

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 tbsp. water, if needed for mixing

Preparation:

Place all ingredients except water into a blender. Turn on the blender and, adding water one spoon at a time, mix the contents until a creamy consistency is obtained.

Nutritional properties: 1/16 of the 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.

People who want to eat as healthy as possible study and introduce new, previously untested foods into their diet. Among them, pumpkin flour has recently attracted particularly increased interest. The unusual shade that it gives to dishes, the original taste - all this makes people take a closer look at the product offered.

Pumpkin and harm

Many good things have been said about the vegetable itself for a long time. But the flour made from it is something new and unfamiliar. First of all, flour is made from and not from pulp or peel, as many people think. Accordingly, all the benefits that the seeds can bring go to the product made from them. And there is a lot of it.

And this is not the entire list of areas in which pumpkin flour can have a supportive and even healing effect. Heart diseases, atherosclerosis, kidney and liver diseases - with all these problems it will provide significant help.

Only people with individual intolerance to the vegetable and intestinal obstruction should treat pumpkin flour with caution.

Let us note that everyone who has already tried pumpkin flour leaves extremely favorable reviews. Moreover, they relate to both its beneficial effects and the taste of dishes with its participation.

Healthy porridge

It uses practically only pumpkin flour. Most recipes advise combining it with other types of flour, but not in this case. This porridge is very good for weakened children or people recovering from abdominal operations or serious illnesses: the proteins contained in the flour are broken down almost completely and are absorbed with ease.

Preparing the porridge is extremely simple: boil water or milk, pour half the flour into the liquid and cook for no longer than two minutes with vigorous stirring. To make the dish more seductive, you can add cocoa, dried fruits (dried apricots, raisins, prunes), honey or yogurt.

Unusual cutlets

The Lenten menu often confuses even experienced housewives: It is usually difficult for family members to refuse meat. And here pumpkin flour will provide significant help. Fun fact: when combined with carrots, they give the dish a distinct smoked flavor. You will need two large root vegetables. They are ground with a meat grinder; If the carrots are too juicy, it is better to lightly squeeze the juice out of the puree so that the cutlets do not fall apart. It is mixed with two glasses of pumpkin flour, a bunch of finely chopped herbs, a crushed garlic clove and your favorite spices. Further steps are traditional: the cutlets are molded and fried until pleasantly golden. Since they turn out to be quite dense, they are tastier when eaten with some kind of sauce or juicy vegetables.

Delicious casserole

Caring mothers will also find pumpkin flour very useful: with it you can prepare delicious and very healthy dessert. For it you will need low-fat cottage cheese (or completely low-fat) in the amount of half a kilogram, egg white and pumpkin flour to make a kind of dough. Apples are crumbled into the mixture, you can add steamed raisins, add cinnamon or vanilla to the taste - it all depends on personal tastes and culinary fantasy. The mass is distributed over the baking dish, brushed with beaten yolk on top, melted butter or sour cream - and into the oven. The casserole turns out dense, but not dry, and is eaten by children almost right out of the oven.

Austrian cake

To obtain natural delicacy, and not its imitation, it is pumpkin flour that is needed, it cannot be replaced with anything. The whites of four eggs are brought to stiff peaks with a mixer with half a glass of sugar. The yolks are ground with half the amount. Sift flour (two cups) into a bowl, spoon baking powder, cinnamon (if you like it) and vanilla. If desired, you can add a spoonful of rum. The dry ingredients are first mixed with the yolks, then carefully added protein foam. The dough is not very impressive: neither particularly fluffy nor uniform in terms of proteins. But this should not be confusing: this fact does not affect the taste and appearance of the cupcake. The dough is placed in a greased pan, leveled and baked for about half an hour until the top is covered with an even golden crust. The cake should cool right in the pan. Before inviting people to try it, the delicacy should be powdered with powdered sugar or covered with glaze.

Delicious cookies

Even when creating more familiar types of baked goods wheat flour It is recommended to mix with a small amount pumpkin This way, the goodies are stored longer without going stale, and they turn out more fluffy. In this case, we will need equal volumes - a glass of both. Half a stick (85 g) of butter is softened, then ground with sugar (3/4 cup). Then add pumpkin flour plus 75 ml of water and mix the ingredients. Next comes wheat, combined with a pinch of vanillin, a little cinnamon and a third spoon of soda. Everything is kneaded again, the dough is poured, rolled into a layer, from which circles are cut out with a glass. They are laid out on a baking sheet lined with parchment and placed in the oven for a quarter of an hour.

Banana buns

For them, in one bowl you need to combine an egg, a glass of low-fat milk, a shot glass vegetable oil, vanilla, half a glass of sugar and mashed bananas (about a third of a kilogram). In another bowl, mix pumpkin flour (a glass), wheat flour (two glasses, the grind should be coarse), a spoonful of soda and a large spoonful of baking powder. Next, both masses are combined, kneaded, and the dough is poured into molds. Depending on their size, the buns will bake from 15 to 30 minutes.

Pumpkin, a vegetable beloved by many, originated in Mexico, where it has been grown since ancient times for its valuable and useful seeds. Over time, its benefits were understood not only at home, but throughout the world. Oil was extracted from pumpkin seeds, and the remains after pressing were dried and ground into powder, from which fragrant bread was baked. Today about useful medicinal properties ah product they say no less. The benefits and harms of pumpkin flour are widely discussed by nutritionists, cosmetologists, and doctors and deserve special attention.

Chemical composition and calorie content of pumpkin flour

The grind obtained from pumpkin seeds is greenish-yellow in color and has pleasant aroma. The popularity and benefits are due to the content of valuable substances with unique properties:

• a set of vitamins: C, A, K, B3 and B9 (folic acid);
• important minerals: K (potassium), Mn (manganese), Mg (magnesium), P (phosphorus), Fe (iron), Ca (calcium), Cu (copper), Se (selenium) and Zn (zinc);
• valuable Omega-3 fatty acids (alpha-linolenic acid/ALA);
• bioflavonoids, amino acids (about fifty).

The calorie content is relatively low: 100 g contains about 305 kcal.

Important! Pumpkin flour is a gluten-free source of valuable protein for the body.

Useful and healing properties of pumpkin flour

This effective remedy has a beneficial effect on many ailments:

Important! Useful properties for absolutely healthy people- in strengthening nervous system, maintaining vitality and the return of the joy of life.

The benefits of pumpkin flour for weight loss

The secret to the benefits of pumpkin seed flour for weight loss is its valuable property: it accelerates metabolism, which promotes rapid metabolism, reducing fat deposition and fluid accumulation in subcutaneous fat tissue. To get rid of extra pounds It is enough to use sauces, soups or cocktails.

Three-week intake of flour shake as breakfast for weight loss:

• First week: dilute 1.5 teaspoons of flour in 100 g of kefir, yogurt or milk.
• Second week: stir 3 teaspoons of flour into 100 g of kefir, yogurt, milk.
• Third week: dilute 4 teaspoons of flour in 150 g of kefir/yogurt/milk.

It is enough to take once in the morning.

These breakfasts are ideal for people who struggle with overweight In addition, they will rid the body of toxins and waste.

How to take pumpkin seed flour for medicinal purposes

The undeniable benefit of pumpkin seed flour is that it can be combined with all dishes and any medical treatment. A natural protein-vitamin-mineral complex is useful in the treatment of any disease, as it reduces the load on the liver.

For the prevention and treatment of the above diseases, 1–2 tsp is enough. stir in 100 g of milk/kefir/yogurt/juice and drink 2 r. per day for 30 days. For such therapeutic and prophylactic purposes, it is recommended to take 3-4 times a year.

The use of pumpkin flour in cosmetology

The benefits of pumpkin flour for women double with its use valuable properties in cosmetology. Thanks to its influence (high amino acid content), collagen is naturally synthesized in the skin, which allows it to be included in anti-aging products. The high zinc content regulates the secretion of the sebaceous glands, preventing inflammation and acne.

To prepare a toning and rejuvenating mask, you need to mix flour and water until you obtain a thick, homogeneous mixture. Apply the mask to the face, leave until completely dry, rinse with warm water, then apply any nourishing cream.

What can you make from pumpkin flour?

A healthy product (daily norm - 1 tbsp) is good to add to ready meals as thickeners:

• all sauces for seasoning vegetables, meat and fish dishes;
• any soups;
• all kinds of cereals;
• various drinks.

When making baked goods, flour is mixed with wheat flour (1–2 tablespoons per 1 kg of wheat flour).

Pancakes, pancakes, donuts, and muffins will be fluffy and fragrant. Baked goods stay fresh longer.

When frying meat, vegetable and fish dishes, the healthy product is used for breading.

How to make pumpkin flour at home

Flour prepared at home will be natural, without unwanted additives. The first thing you need to do is buy a pumpkin at the market or supermarket.

From pumpkin seeds

Preparation from seeds:

• Remove seeds from the fruit, wash, dry in air (if not possible, in the oven or in a frying pan).
• Grind in a blender.
• If necessary, repeat grinding after checking by touch.
• Sift the grinding, separate the flour from the bran, and pour into a dry jar.
• Grind the bran again.

Important! The seeds need to be dried, but not fried. Unpeeled seeds contain a lot useful properties. It is not recommended to peel them before grinding, since the green film under the peel contains cucurbitacin, a fighter against atypical cells that provoke malignant tumors.

From pumpkin pulp

You can also make flour from the pulp, but it will not have such a high content of essential and healthy fatty acids. The advantage of such a product is a large number of carotenoids, which have powerful antioxidant properties.

Preparation from pulp:

• Peel the ripe vegetable and remove the seeds.
• Grind the pulp and dry in a household dryer or oven until completely dry.
• Grind the drying material in a blender or food processor.

Using this beneficial grind in cooking is similar to using seed flour.

Which is healthier: pumpkin or wheat flour?

Both types differ in composition and, accordingly, properties. The calorie content of wheat is higher: 342 kcal. Its benefits are more fats, proteins and carbohydrates. For the perfect ratio useful substances A mixture of two types is used. However, wheat contains the protein gluten. Pumpkin is gluten-free and ideal for people who cannot tolerate wheat protein.

Harm of pumpkin flour and contraindications

Harm is possible from overuse which can cause digestive problems:

• increased gas formation;
• diarrhea;
• constipation.

Harm may also be due to individual intolerance to the product.

How to store pumpkin flour

In order to preserve the benefits of the properties of flour, store it in a dark place. Protects against high humidity room temperature(not higher than 25 °C). Convenient to buy in sealed, zip-lock packaging. If the product is purchased in a paper or cellophane bag, it is better to pour it into a jar with a tight lid.

Conclusion

The benefits and harms of pumpkin flour, the regular use of which stabilizes metabolic processes and improves the functioning of internal organs, are well known to all supporters healthy nutrition. You should not eat too much of it: it will not be beneficial. To avoid harm, you need to listen to yourself and observe your reaction. If your health worsens, use of the product should be limited or discontinued. Proper addition to the diet will eliminate harm from use, ensure the preservation of health and good mood.

Video about the benefits and harms of pumpkin flour:

Did you find this article useful?

In addition to specialized medicines, exists a large number of products that can fight no less effectively various diseases, as well as saturate the body with essential microelements. Among these medicinal and mineral complexes is pumpkin flour.

Compound

More and more people are reconsidering their diet, with the goal of eating only healthy foods. Therefore, new dishes appear on the table, based on previously untried ingredients. Recently, pumpkin flour has become quite popular, which is notable not only for its original taste, but also for its unique healing effect for humans.

The product borrows its unique characteristics from pumpkin seeds, which act as ingredients for its preparation. Flour has found its use in cooking, cosmetology and medicine.

Herself vegetable crop It is quite popular in Mexico, so flour from it is widely used there, as well as in Asia, Thailand, Brazil and Japan. It is known that how medicinal supplement it was also used in Ancient Egypt. In our country, the use of pumpkin flour is gaining momentum every year, and the demand for the product is due to its composition.

Essentially, flour is a protein-mineral complex that is highly valued as a dietary supplement. It is included in the menu of vegetarians and raw foodists due to its medicinal properties. Pumpkin meal, which is made by cold pressing, retains all the proteins, amino acids and minerals that the culture is rich in.

The product contains the following beneficial substances and microelements:

• vitamin complex consisting of vitamins A, B, C, K, PP, H and F;
• alimentary fiber;
• proteins of plant origin;
• about 50 amino acids;
• bioflavonoids;
• mineral compounds of phosphorus, potassium, iron, zinc and so on.

It also contains others active substances, due to which it is so beneficial for the human body. The product contains polyunsaturated acids, chlorophyll, and also a rather rare amino acid - cucurbitin. Due to its 40% protein content, flour is an indispensable source nutrition for the body.

The powder obtained from the seeds is an excellent source of omega-3 fatty acids, whose benefits are worthy of special attention.

It is important that pumpkin flour is a gluten-free product without soy. Like unique composition makes the product useful for humans. As for calorie content, 100 grams of powder contains 305 kcal.

Benefit

When considering a product, it is necessary to highlight the main positive properties from its use. Flour acts as an antiallergic, immunomodulatory and strengthening agent. In addition, the powder has an anti-inflammatory, bactericidal and cardiotonic effect.

• Elderly people who suffer from osteoporosis are advised to take crushed seeds as an additive to the main course of treatment. The positive effect is explained by the zinc content in the powder, which helps maintain bone density at the proper level.
• Flour is used to prevent kidney stones because it has an anti-inflammatory effect.
• The product normalizes hormonal background both men and women. As a result, the result of consuming flour is an improvement in mood and libido.
• According to reviews, crushed vegetable seeds promote weight loss because they speed up metabolism. A balanced combination of protein and minimum quantity fats allow you to prepare dietary dishes.

In addition to the impressive range of applications natural product V medical purposes, flour is quite actively used in cosmetology. The powder is included in many skin care products that have a positive effect on the epidermis, providing a rejuvenating and healing effect.

The effectiveness of the product is explained by the presence of a complex of vitamins and amino acids, which play an important role in the process of skin production of collagen, which provides it with elasticity, and zinc, in turn, controls the functioning of the sebaceous glands, which reduces the risk of inflammatory processes and acne.

To cosmetic effect had a prolonged effect, it is supported by the use of pumpkin flour internally. In addition to the healing and strengthening effect on internal organs, the product also has a beneficial effect on the health of hair and nails. According to reviews, pumpkin flour helps get rid of dandruff.

Harm

There are no strict contraindications regarding the use of the product. It is recommended to administer the product in moderate quantities even in children's diet In addition, the product will be useful for expectant mothers and women during lactation.

In general, the negative result from consuming flour will be the same as from pumpkin seeds, but the effect may be more significant, since the crushed substances have a much stronger effect on the body. As a rule, to side effects include diarrhea, flatulence or constipation.

This is due to the content in the product dietary fiber, which activate intestinal motility and microflora. More often adverse reactions occur in people who have not previously eaten foods that differ high content fiber.

Flour can have a negative impact on a person’s well-being in cases of severe migraines. Recent studies have shown that this particular product increases headaches in some patients.

The benefits of unsaturated fatty acids for humans are undeniable, but only if the products used are fresh. Flour with expired expiration releases toxic compounds that increase the risk of cancer and cardiovascular diseases.

How to use?

The flour tastes a little like a nut and has an airy consistency, which is why it is often used to prepare baked goods. confectionery and various cocktails. Ground pumpkin seeds are used as a seasoning for vegetable salads, they are used to season porridges. In cooking, flour also acts as flavoring agent For various side dishes. It is combined with pasta, rice or corn.

In order to maintain immunity and replenish energy in the off-season, flour can be included as an additive in fortified drinks. Usually the powder is dissolved in fermented milk products and drunk several times a day for at least 30 days.

To eliminate intestinal problems and liver diseases, the powder is dissolved in water and drunk morning and evening for a month.

To cleanse toxins, there is a scheme for their removal using of this product. Duration of the course pumpkin powder is 3 weeks. In the first week, every day, instead of breakfast, you need to prepare a cocktail of 100 grams of any fermented milk product with the addition of one tablespoon of flour. The second and third weeks involve cleaning according to the same scheme, but the amount of powder must be increased by one spoon, and fermented milk drink by 50 grams after every seven days.

Recipes

To prepare food from pumpkin flour, it is not at all necessary to purchase products in supermarkets, because it is quite possible to make it at home. Store-bought gluten-free flour is produced in accordance with GOST, but also home product in terms of the content of useful substances it will not be inferior to it, in addition, the powder prepared by yourself is guaranteed not to contain any additional inclusions.

Flour is prepared according to the recipe described below.

• Raw pumpkin seeds must be washed and then dried in the oven until they are reduced in size by half.
• Next, they need to be crushed to a powder consistency. For these purposes, you should use a kitchen blender or coffee grinder. The device must be set to fine grinding mode.
• The resulting powder is sifted through a sieve and stored in a dry container. The main thing is that it is stored in a cool place and in an airtight container.

Flour can be made not only from the seeds of the vegetable, but also from the pulp. As for the chemical content of the pulp, it is slightly inferior to the seeds in terms of fatty acid content, but its advantages are worth noting high content carotenoids, which are powerful antioxidants.

To do healthy powder from the pulp, it must be dried, before doing this, remove the peel and remove the seeds. Next, the vegetable is cut into pieces small size and goes to dry in the oven at minimum temperature. After heat treatment grind the pumpkin in a blender or meat grinder.

Prepare from the resulting powder homemade cakes, porridge, cutlets, can be made pumpkin casserole, and also used for cosmetic procedures that can be easily performed at home.

Pumpkin flour based cake is prepared according to the recipe presented below.

• Four egg whites must be beaten with 100-150 grams of sugar. Egg yolks are ground with half the specified portion of sugar.
• After that, two glasses of pumpkin flour are sifted with one tablespoon of baking powder, cinnamon and vanilla. Then these ingredients are mixed with the yolks. Proteins are added to the dough last.
• The resulting mass should be transferred to a baking dish and placed in the oven for 30 minutes.

To make homemade cutlets, you need to follow the recipe presented below.

• Two juicy carrots grind in a meat grinder, then mix with two glasses of flour, various herbs, spices and garlic.
• Next, the cutlets are prepared according to the usual method - formed in the usual size, after which they are fried until golden brown. To highlight the taste qualities product, cutlets are recommended to be served with some kind of sauce.

For skin care, you can make whitening, toning and cleansing masks from pumpkin flour. Cosmetologists recommend preparing a facial composition according to the following recipe:

• the powder is poured into a container and poured with boiling water, you need to achieve a thick consistency of the mixture;
• then onto the pre-treated face vegetable oil, apply dissolved flour;
• After twenty minutes, the mask is washed off with cool water.

To improve the condition of the hair, as well as to prevent the appearance of dandruff, you can also make useful mask.It is prepared according to this scheme:

• water is added to the powder in a ratio of 10: 1;
• the resulting mixture should be applied to skin cover the scalp and hair roots for half an hour;
• After the time has passed, rinse off.

Complex use of the product for health improvement will provide a more pronounced effect, so external use should be alternated with adding to food.

Storage conditions

Flour purchased in a store is stored in its original packaging according to the instructions specified by the manufacturer. As a rule, the shelf life of the product is no more than one year.

Powder prepared at home must be stored in the refrigerator in an airtight container for no more than two months. This applies to flour made from seeds, as well as products obtained from vegetable pulp.

Distinguish expired flour from fresh product based on the characteristic rancid taste. It is prohibited to eat it. A similar taste in the product appears during the oxidation of fatty acids, which pose a health hazard due to the release of toxic compounds. Therefore, pumpkin flour should only be used in fresh, expired product must be disposed of.

Watch the video below about the benefits of pumpkin flour.

What is this cookie with, and why is it greenish in color?.. - the family members ask suspiciously, and after trying a piece, they reach for more. Really, with what? 🙂

Ahh! Pumpkin again!!! 😀 Don’t worry, dear readers, this is not exactly the pumpkin that I’ve probably already fed you with - and muffins, and pies, and charlotte, and even cakes!.. This is - pumpkin seeds, or rather, flour made from them. Interesting, isn't it? This was my first time baking from this unusual flour, and I really liked the result! I read that baked goods made from pumpkin flour turn out very fluffy - and just using this crumbly flour as an example, tender cookies I made sure that this is so!

Pumpkin seeds ground into flour give the dough that same protective color and amazing crumbiness and airiness. Cookies prepared like oatmeal cookies simply crumble in your hands and melt in your mouth!

And cookies made from pumpkin flour are also very healthy, as are the seeds themselves. Love them? So you will like this recipe too! Even better - you don’t have to click or chew the seeds :)

Ingredients:

For 20 pcs (1 baking sheet):

• 1 cup pumpkin flour;
• 1 glass of 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 don’t want any hard pieces. And if you like to chew, then feel free to pour it in! But it’s still better to chop them up a little.

Let the butter sit for 20 minutes at room temperature, and when it softens, rub it with sugar with a spoon.

Pour pumpkin flour into the ground mixture, mix lightly and pour in warm water, first 75 ml.

Mix a little more and add wheat flour with cinnamon, vanilla and soda. Perhaps you can do without soda in this recipe, I haven’t tried it, but prepared it using “Oatmeal” - but seed flour gives a much more fluffy effect than oatmeal.

Stir, add pumpkin seeds and knead soft dough.

If it stubbornly crumbles and does not want to form a lump, add water 0.5 - 1 tablespoon at a time.

Turn on the oven to warm up to 210C.

Ready dough Roll out on a floured table into a 0.7 cm thick cake and cut out circles using a glass.

Place them on a baking sheet lined with parchment and greased with vegetable oil. If you don't have parchment, you can flour the baking sheet.

Place the baking sheet with cookies in the oven and bake for 12-15 minutes. The cookies should remain soft. It also rises noticeably during the baking process.

Let the hot cookies cool on a flat surface so that they retain their shape. 5-7 minutes - and you can treat yourself to the most delicious, healthy cookies from pumpkin flour!

That's what it's like in the middle!

Now I will bake with pumpkin seed flour too! What if you add it to a cupcake or sponge cake? Let's experiment!