Recipes of dishes from pumpkin flour. Pumpkin flour - benefits and harms, how to take

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 that the human body needs for normal functioning. 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 has recently gained popularity due to the active promotion of 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 of 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 a few teaspoons of powder in any fermented milk product. 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, it has a rather pleasant taste, similar to nutty. 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 in flour, such side effects are less pronounced due to grinding. This is due to the fact that the high content of dietary fiber activates the intestinal microflora. The diet of modern people is not high in 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. After evaluating the nutritional properties, they came to the following result. Crushed pumpkin seeds are much higher in fiber and beta-carotene. But wheat is richer in 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 regular moderate consumption of 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

Pumpkin flour inherited its beneficial properties from pumpkin seeds, from which it is made.

Mexico is considered the birthplace of the product, where traditionally many dishes are prepared with pumpkin. This gluten-free flour has found a great response in Asian countries, especially in Japan and Thailand, as well as in Brazil and Nigeria. It is curious that in ancient times, not only the peoples inhabiting South America, but also the Egyptians, “savvy” in the art of healing, used pumpkin pulp and seeds to treat various ailments.

The product is rich in vitamins C, A, K, B3 and folic acid (vitamin B9). The mineral profile of pumpkin flour includes potassium and manganese, magnesium and phosphorus, iron and calcium, copper, selenium and zinc.

Pumpkin seed powder is a valuable source of omega-3 fatty acids (particularly alpha-linolenic acid, or ALA), the benefits of which are now being actively discussed in the media.

To maintain a healthy ratio of omega-3 and omega-6 in the diet, in addition to pumpkin flour, you can also advise rich in ALA.

The natural product does not contain gluten, soy or other potentially hazardous ingredients. As a source of high-quality protein (more than 40% of the total mass) and an alternative to soy products, pumpkin seed flour can be used by vegetarians, vegans and raw foodists.

Calorie content on average: 305 kcal per 100 g.

healing power

How to take

For the purpose of treatment and prevention, pumpkin flour is used for increased emotional stress, lack of energy in the autumn-winter period, and also in the spring to compensate for vitamin deficiency.

1-2 tsp powder should be dissolved in dairy products (kefir, yogurt, ryazhenka, etc.) and taken 1-2 times a day for 2-4 weeks. The course can be repeated 3-4 times a year.

Pumpkin flour has a light nutty flavor and airy texture, which is why it is often used in baked goods and protein-rich smoothies. Pumpkin seed powder can be sprinkled on salads and cereals, or added to traditional side dishes to expand the flavor palette. The product feels great in the neighborhood of corn, pasta and rice.

Harm and side effects

The damage from excessive consumption of flour is similar to that of pumpkin seeds. Although the side effects are usually less pronounced due to the good grinding of the product.

However, there may be a violation of the digestive processes:

intestinal gases;
diarrhea;
constipation.

The reason is the high content of dietary fiber, which, when it enters the intestine, accelerates the activity of the local microflora. Especially often, digestive troubles occur in people who are not accustomed to fiber-rich foods.

Pumpkin seed flour can harm your well-being if you often suffer from migraines. According to recent studies, the product is able to increase headaches in some people.

The unsaturated fatty acids in pumpkin flour certainly provide health benefits. But only if it's fresh. In rancid foods, they form toxic compounds that increase the risk of cancer, cardiovascular disease, and other diseases.

With cholecystitis and cholelithiasis, a preliminary medical consultation is necessary.

Absolute contraindication - individual intolerance to pumpkin and its derivatives. But since this food culture is not a strong allergen, cases of a negative reaction are rare.

How to cook at home

In order not to run around the shops in search of this gluten-free flour, you can cook it yourself. The homemade product will not contain industrial impurities, which means it will bring maximum benefit.

from seeds

Rinse raw pumpkin seeds.
Dry in a household dryer or in an oven so that the weight of the seeds is reduced by 2-3 times.
Grind in a coffee grinder or blender. If your household appliance has several options for operation, select the finest grinding mode.
Continue grinding with short breaks, periodically checking the flour to the touch.
Using a mechanical rotary sieve (in the form of a metal circle), sift the flour into a clean, dry container. Repeat screening if necessary.

Seal the airtight container of flour and place it in the refrigerator for up to 2 months.

From the pulp

The pulp cannot boast of a high content of healthy fatty acids, but it has its own argument, namely a high concentration of carotenoids endowed with antioxidant properties.

You can make pumpkin flour from pre-dried pulp.

Choose a ripe pumpkin. Remove seeds and peel. For large and hard specimens, use a sharp knife, for softer small ones, use a manual potato peeler.
Cut the pulp into small pieces and place in a household dryer or oven on low heat. Let the pumpkin slices dry completely.
Place the dried product in a blender or food processor and grind.
Store the finished flour in a cool, dry place under an airtight lid.

The powder prepared in this way can be used for baking pumpkin pies.

An important point: the proportion of flour from pumpkin pulp should not exceed ¼ of the total volume of the flour mixture.

Pumpkin or wheat?

Experts decided to compare the nutritional value of wheat and pumpkin flour. Pumpkin seed baking powder was higher in beta-carotene and crude fiber, but lower in fat, protein (14% versus 9%), and carbohydrates. But the main thing is that this product does not contain gluten, which means that, along with other types of gluten-free flour, patients with celiac disease (wheat protein intolerance) can use it.

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. Such a cupcake can be baked in a round cupcake pan or in a regular narrow rectangular one.

The traditional Austrian recipe calls for one glass of flour and the same amount of ground pumpkin seeds. 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. The oxalate content of the finished product will be lower if you follow the traditional version, using white rice flour as a 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 of 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 preheated to 180 C until 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:

of fork-whipped 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

The image is enlarged...

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.

Natural pumpkin flour was obtained by drying and grinding washed, peeled seeds. The healing power of crushed seeds was noticed by the peoples inhabiting Brazil, India and South America. The product has received special attention in our time, when the importance of a healthy diet comes to the fore. After all, pumpkin seed flour does not contain gluten, but is rich in high-quality protein, macro- and microelements, and vitamins.

Such a protein-vitamin-mineral complex is a valuable dietary food product that vegetarians and raw foodists can add to their menu. The healing properties are also preserved by pumpkin meal, made by cold-pressed oil. The use of vitamin-preserving technology allows you to save proteins, vitamins, minerals, amino acids, which are successfully combined with fiber.

Composition and characteristics

Pumpkin flour has such a rich vitamin and mineral composition that is rarely found in other products. It is an invaluable source of omega-6 and omega-3 fatty acids, including alpha-linolenic acid. In addition to vitamins of groups B, A, C, PP, K, pumpkin seed powder contains many micro and macro elements:

Vitamin A 3 mcg

Calcium 55 mg

Magnesium 262 mg

Sodium 575 mg

Potassium 919 mg

Phosphorus 92 mg

Iron 3.31 mg

Zinc 10.3 mg

Vitamin 0.286

Copper 690 mcg

Choline 39.1 mg

Manganese 0.496 mg

Only 100 g of crushed seeds contains a daily dose of polyunsaturated fats, vitamin K and PP, as well as minerals: iron, copper, manganese. And to replenish the daily intake of magnesium and phosphorus, it is enough to eat 60 g of pumpkin flour.

The glycemic index of pumpkin flour is 70 units, and the insulin index (AI) is 40 units. Moreover, the AI of a raw pumpkin is 25, and a boiled vegetable is 75. Pumpkin flour has a lower calorie content compared to wheat (360 Kcal).

Pumpkin seed powder contains a large amount of vegetable protein (almost 40%). Such a gluten-free product is recommended to be included in the diet of people who do not eat food containing animal protein. Easily digestible protein of pumpkin flour contains the only limiting essential amino acid - lysine. By combining pumpkin powder with legumes, you can replenish your menu with complete protein!

But the main advantage of pumpkin powder is the absence of gluten, the protein ingredient of gluten, which can trigger pathological processes in the human body.

Medicinal properties and rules of use

Pumpkin flour is allowed to be used for diseases of the gastrointestinal tract, biliary tract. Gluten-free powder lowers blood glucose and cholesterol levels, improves fat metabolism, prevents obesity and allows type II diabetics to reduce the dose of glucose-lowering drugs. As part of the complex therapy of cardiovascular diseases, pumpkin flour increases the strength and elasticity of the walls of blood vessels, maintains normal pressure, and fights the consequences of strokes and heart attacks.

In folk medicine, pumpkin flour has proven itself in the fight against worms. To do this, dilute 50 g of the powder with warm water until a liquid mass is obtained and take it on an empty stomach in small portions for 15 minutes. After 2 hours, you need to drink a saline laxative. According to another recipe, honey must be added to the flour, taken before breakfast (you can eat in an hour), and after 3 hours, take a laxative.

By adding the product to your daily diet, you can:

Pumpkin seed flour is used as an ingredient in sports nutrition, acting as a source of protein and energy for muscle tissue. It must be remembered that the maximum daily intake of pumpkin powder is no more than 2 tbsp. l. 3 times a day.

Use in cooking

Pumpkin powder has an airy texture and a slight nutty flavor. Perfectly combined with wheat flour, dried fruits, nuts and giving the finished product an original taste, gluten-free flour is used in baking bakery products, making confectionery products: cookies, halva, sweet bars, etc. Bread with the addition of pumpkin flour, which is distinguished by splendor and does not get stale for a long time, does not grow moldy. But to improve the taste, increase organoleptic qualities and increase the storage time (up to 72 hours), you need to use no more than 100-150 g of pumpkin powder per 1 kg of rye or wheat flour.

The main culinary uses of pumpkin seed flour are:

vitamin and protein supplement for cereals, salads, snacks, soups;

thickener for gravies, sauces, jelly;

enriching element for baking;

breading for minced meat products, vegetables, etc.

Undeniable benefits for the body will bring porridge, which is prepared very simply. Pumpkin flour is poured into boiling water (milk), boiled for about 2 minutes with constant stirring. For weakened or recovering patients, the nutritional value of porridge can be increased by adding dried apricots, raisins, prunes, honey, cocoa, yogurt. Seed powder is added to various side dishes, pancakes and pancakes are baked, salads, cereals, and pasta are sprinkled.

Pumpkin flour is often taken as an energy drink, diluted with water or other liquid. It turns out a healthy cocktail, enriched with protein, which is well absorbed by the body. With the addition of pumpkin flour, you can cook a lot of tasty and healthy dishes: sauces, gravies, dumplings and even meatballs, and the housewives note that in combination with carrots they acquire the aroma of smoked meats.

In home cosmetology

On the basis of pumpkin flour, face masks are made with different effects: refreshing, cleansing, whitening. The amino acids included in its composition, as well as vitamins of groups B and C, are involved in the synthesis of collagen - a protein "responsible" for firmness and elasticity of the skin. Zinc has the ability to normalize the functioning of the sebaceous glands, reducing the manifestations of acne. For problematic skin, you can use a mask made from equal parts of pumpkin flour, sour milk, honey and lemon juice.

To refresh and whiten the skin of the face, cosmetologists recommend using the following recipe: pour flour with boiling water to get a consistency of medium density. Lubricate the face with vegetable oil and apply a warm mass for 20 minutes. Wash off the mask with warm water and rinse your face with cool water. You can prepare a rejuvenating decoction by boiling 100 g of pumpkin powder in a glass of water for 2-3 minutes. Leave for 2 hours, drain, wipe the skin of the face, neck, décolleté and hands several times a day.

You can improve the condition of the hair and scalp, prevent the appearance of dandruff, if you regularly use a special mask. Pour hot water over pumpkin flour in a ratio of 1:10. Apply the resulting emulsion to the roots, warm the head. Wash off after 20-30 minutes. It is advisable to combine the external use of flour from pumpkin seeds and its ingestion. Complex regular use will restore elasticity and tenderness to the skin, provide softness and silkiness to the hair, and make the nails healthy.

Making flour at home

Although it is not difficult to buy ready-made pumpkin flour, many people prefer to make it themselves. This will exclude the presence of any industrial, foreign impurities in the mixture, which means it will provide maximum benefit. To do this, you need to peel, rinse the raw pumpkin seeds and dry them in the oven or just in the sun.

The mass of seeds should decrease by 2-3 times. After drying, the seed should be ground in a coffee grinder, meat grinder or blender, choosing the finest grinding mode and checking the resulting mass to the touch. It is advisable to sift pumpkin flour 1-2 times through a sieve and pour into a dry, clean container, which should be closed with an airtight lid. In this form, the product is stored for 2 months in a cool dark place.

Also at home, you can make flour from pumpkin pulp, which is famous for its high concentration of carotenoids with antioxidant properties. First you need to choose a ripe vegetable, remove the peel, remove the seeds. Cut the pulp into small pieces (slices) and place in a dryer or oven, which is turned on at low heat. When the vegetable slices dry out, you need to chop them in a blender, food processor. Ready pumpkin pulp powder should be stored in the refrigerator or in a cool, dry place in a container with a tight lid.

Are there any contraindications and harm to health?

There are no strict prohibitions on the use of pumpkin flour. In recommended doses, the product is well suited even for baby food, as well as for inclusion in the diet of pregnant and lactating women. Uncontrolled consumption of pumpkin flour due to oversaturation of the body with microelements and vitamins can harm and cause negative health consequences.

Due to the high content of dietary coarse fibers that affect the activity of the intestinal microflora, a disorder of the gastrointestinal tract can occur. When taken in excess, a person may develop gastrointestinal problems such as constipation, diarrhea, and increased gas production.

The use of pumpkin powder should not be abused by persons suffering from hypotension, tk. a slight decrease in pressure due to vasodilation is possible. Patients with cholecystitis, cholelithiasis, and migraine, it is advisable to consult with your doctor. Individual intolerance is extremely rare, but any allergic manifestations that have ever been observed after taking pumpkin serve as an absolute contraindication to the use of products from any part of the vegetable.

It is dangerous to use a product with an expired shelf life, which acquires a bitter taste due to the oxidation of unsaturated fatty acids. If pumpkin flour is stored without a label with a release date, then bitterness is easily determined by taste. Rancid products are saturated with toxic compounds harmful to health and must be disposed of, because they increase the risk of developing malignant tumors, cardiovascular pathologies and other diseases. Therefore, you should use a freshly ground product to combine benefits for the body and delicious food!

People who want to eat as healthy as possible are exploring and introducing new, previously untested foods into their diets. Among them, pumpkin flour has recently attracted particular interest. The unusual shade that it gives to dishes, the original flavor - all this makes people take a closer look at the offered product.

Pumpkin and harm

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

And this is not the whole 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 assistance.

With caution, pumpkin flour should be treated only for people with individual intolerance to the vegetable and with intestinal obstruction.

Note that everyone who has already tried pumpkin flour, the reviews are extremely favorable. Moreover, they concern both its beneficial effect and the taste of dishes with its participation.

Healthy porridge

It uses almost one pumpkin flour. Most recipes advise combining it with other types of flour, but not in this case. Such 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 digested with ease.

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

Unusual cutlets

The lenten menu often confuses even experienced housewives: family members usually refuse meat with difficulty. And here pumpkin flour will provide significant assistance. Fun fact: in combination with carrots, they give the dish a well-defined smoked flavor. You will need two large root crops. They are ground with a meat grinder; if the carrots are too juicy, it is better to slightly squeeze the juice from the puree so that the cutlets do not fall apart. It is mixed with two glasses of pumpkin flour, a bunch of finely chopped greens, a crushed garlic clove and your favorite spices. Further actions are traditional: cutlets are molded and fried until they are pleasantly golden. Since they are quite dense, they are tastier to eat with some kind of sauce or juicy vegetables.

Delicious casserole

Pumpkin flour is also very useful for caring mothers: you can cook a delicious and very healthy dessert with it. For it, you will need low-fat cottage cheese (or completely fat-free) in the amount of half a kilogram, egg white and pumpkin flour to make a kind of dough. Apples crumble into the mass, you can add steamed raisins, add cinnamon or vanilla to the taste - it all depends on personal tastes and culinary imagination. The mass is distributed in a baking dish, smeared on top with whipped yolk, melted butter or sour cream - and into the oven. The casserole is dense, but not dry, and is eaten by children almost at the exit from the oven.

austrian cupcake

To get a natural delicacy, and not its imitation, you need pumpkin flour, you can’t replace it with anything. Proteins of four eggs with a mixer are brought to persistent peaks with a half cup of sugar. The yolks are ground with half its amount. Flour (two glasses), a spoonful of baking powder, cinnamon (if you like it) and vanillin are sifted into a bowl. If desired, you can pour a spoonful of rum. Dry components are first mixed with yolks, then protein foam is carefully introduced into them. The dough turns out not too impressive: neither special splendor, nor uniformity in relation to proteins. But this should not be embarrassing: this fact does not affect the taste and appearance of the cake in any way. The dough is laid out in a greased form, 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 mold. Before calling the people to try, the delicacy should be crushed with powdered sugar or doused with icing.

Delicious cookie

Even when creating more familiar types of pastries wheat flour advised to mix with a small amount of pumpkin. So the goodies are stored longer, without staleness, and they turn out to be more magnificent. In this case, we will need equal volumes - a glass of both. Half a pack (85 g) of butter is softened, after which it is ground with sugar (3/4 cup). Then pumpkin flour plus 75 ml of water is poured in, and the components are kneaded. Next comes wheat, combined with a pinch of vanillin, a little cinnamon and a third spoonful of soda. Everything is kneaded again, the dough is poured, rolled into a layer, from which mugs 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 stack of vegetable oil, vanilla, half a glass of sugar and mashed bananas (about a third of a kilogram). In another bowl, pumpkin flour (a glass), wheat flour (two glasses, grinding should be coarse), a spoonful of soda and a large spoonful of baking powder are mixed. Then 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.