Dishes made from pumpkin seeds. Pumpkin flour: how to take, beneficial properties, contraindications

Even children know about the value of pumpkin for the body: this sunny orange vegetable, grown in middle lane, associated with autumn and used for preparing sweet cereals, fillings in pies and pies, healthy desserts. Pumpkin is rich in carotene, vitamin A, its pulp improves liver and intestinal function. But almost no one knows about the benefits and harms of pumpkin seed flour - even pumpkin seed oil is very popular. So what is this product and how to use it?

Pumpkin flour: general characteristics

To make flour, seeds are used, which are rich in vegetable fats, because that’s why they’re kicked out of them healing oil cold pressing method. It is noteworthy that all its beneficial qualities remain unchanged even when exposed to high temperatures, so it can be heated. Pumpkin seeds are highly nutritious, so you can take them with you for a snack, like regular nuts, or add them to salads, appetizers, and even desserts and baked goods. And when these seeds are crushed, pumpkin flour is obtained.

Calorie content per 100 g – 305 kcal.
BZHU – 33.0/9.0/23.0 g.

A significant plus pumpkin flour is gluten-free: this means that it will not harm those suffering from gluten intolerance. In chemical composition pumpkin seeds(cores - not shells) and, accordingly, the flour itself can contain folic acid, Omega-3 fatty acids (stearic, linolenic, palmitic, oleic). It is also important to take into account the presence of magnesium, zinc and potassium, the level of which is higher in pumpkin flour than in others. Doctors also claim that 100 g of pumpkin flour can cover daily requirement a person in copper and iron, and 60 grams can cover the need for phosphorus and magnesium.

Unique chemical composition determines wide range useful qualities pumpkin flour, which retains all the vitamins and minerals found in the seed. In particular, it helps protect against anemia (replenishing the need for iron and folic acid), and also reduces blood sugar levels, so it is good for diabetics.

Experts also mention the benefits of pumpkin flour for weight loss, as it helps speed up metabolic processes. In addition, it helps cleanse the skin and reduces the likelihood of prostate diseases.

Pumpkin flour causes harm to the body very rarely: it mainly consists of increased gas formation and stool disorders, but only if it is consumed too actively. For some people it increases headache, and in case of cholelithiasis it can provoke the movement of stones.

How to take pumpkin flour?

In order to from of this product to get exceptional benefits, you should not forget that any flour is carbohydrates, and fast ones, due to the strong grinding of the grain. Only whole seeds can be considered slow. Accordingly, you should not overuse pumpkin flour: firstly, it can cause excess weight, and, secondly, irritation of the intestinal mucosa is possible. This is why you need to take this product correctly:

WITH therapeutic purpose Doctors advise taking 2 tsp diluted in kefir or yogurt in the evening in a monthly course in spring and autumn. Thanks to this, you will be protected from vitamin deficiency.
If you are losing weight or want to cleanse your body, sprinkle pumpkin flour on your salads or cereals using 1-2 tsp. per serving. It is advisable to use the product only once a day.

Pumpkin flour is added to baked goods in the same way as wheat flour, but it is not used alone: it is enough to replace 20-25% with regular white flour. Moreover, baked goods prepared with such a combined flour will remain fresh longer.

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 its fairy-tale character. 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.

The traditional Austrian recipe calls for one cup of flour and the same amount of ground pumpkin seeds. 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. 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 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:

Preheat oven to 180 degrees Celsius (350 F).
Separate the whites from the yolks.
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).
Grind the yolks with a spoon with 1/4 cup of coconut sugar (or other sweetener according to your diet).
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 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!
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).
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 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 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.

Pumpkin, a vegetable beloved by many, originated in Mexico, where it has been grown since ancient times for its valuable and healthy 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, no less is said about the beneficial medicinal properties of the product. 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 a pleasant aroma. Popularity and benefit due to content 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 returning 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. Great content zinc regulates the secretion of 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 warm water, then apply any nourishing cream.

What can you make from pumpkin flour?

Useful product ( daily norm– 1 tbsp. l.) good to add to ready meals as thickeners:

all sauces for dressing 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 useful product 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 have many beneficial 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 this high content it will not have essential and beneficial fatty acids. The advantage of such a product is large quantities 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 from 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, regular intake of which stabilizes metabolic processes and improves functioning 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:

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Mexico is considered to be the birthplace of pumpkin flour, although today this healthy product is used in Thailand, Japan, as well as in Africa and Brazil. An interesting fact is that the ancient Egyptian sages, who knew a lot about medicine, used it for treatment various diseases. Pumpkin flour, beneficial features and the harm of which we will consider is a product of processing (drying and grinding) pumpkin seeds. These seeds contain real healing power. Let's talk about this in more detail.

Composition of pumpkin flour

The benefits of pumpkin seed flour are due to its rich vitamin and mineral composition. The seeds of this vegetable are a real treasure trove magnesium and potassium, iron and zinc. The first two microelements take an active part in cardiac activity, stimulating its work, and also strengthen blood vessels and help reduce blood pressure. Magnesium breaks down glucose in the body, turning it into energy, and also helps to better absorb calcium.

Iron helps transport oxygen to tissues and organs. Phosphorus in pumpkin seeds regulates the functioning of the heart muscles and nervous system, and normalizes renal activity. It plays an important role in the metabolic processes of both fat and carbohydrates.

Pumpkin seeds, and therefore the flour that is made from them, contain more than half of all B vitamins, ascorbic acid, and vitamin A in large quantities. The presence of these substances suggests that pumpkin flour improves vision, strengthens the immune system, stimulates brain activity and has a positive effect on the functioning of the nervous system. Tocopherol (vitamin E) is also found in this product. And it is known to be the vitamin of youth and beauty. The presence of Omega-3 and Omega-6 fatty acids in pumpkin seeds makes this product even more valuable.

Pumpkin flour is a gluten-free product and does not contain soy components, therefore it is recommended for people who suffer from gluten and soy protein intolerance. Almost 40% of the mass of pumpkin flour consists of high-quality protein. People whose diet lacks animal protein should add pumpkin flour to their diet.

Pumpkin flour - beneficial properties

This product, rich in calcium and zinc, can improve the condition of people with osteoporosis. The anti-inflammatory effect of grinding pumpkin seeds is also high - doctors equate it to the effect of the well-known drug that relieves inflammation, Indomethacin.

If you are impaired hormonal background, include pumpkin flour in your diet, it will benefit both women and men in this regard. If you want to lose a few kilos, this product will help in this matter as well. Due to the presence of protein in it, as well as a low percentage of fat, it is a suitable means for losing weight.

If you are constantly exposed to great physical and mental stress, experience stress or suffer from depressive disorders, pumpkin grinding will help overcome this condition. It contains a natural antidepressant - L-tryptophan.

Pumpkin seeds - source huge amount phytosterols, and these substances best promote the removal of bad cholesterol. In addition, they perform another important task - they prevent the formation of blood clots and plaques on the vascular walls. These qualities of pumpkin flour will benefit people with cardiovascular diseases.

Pumpkin flour: harm and contraindications to it

Since pumpkin seed flour is rich in coarse dietary fiber, some people may experience digestive system disorders, accompanied by increased formation of gases, constipation, or, conversely, loose stools.

If you suffer from hypotension, then do not overuse pumpkin flour, because some of its components help dilate blood vessels and reduce blood pressure. Patients with cholelithiasis and people suffering from cholecystitis should first consult with their doctor.

If you have previously had an allergy to pumpkin, flour made from its seeds is contraindicated for you. Do not use this product if it has been stored for a very long time and has deteriorated. You can check its quality by tasting it. If there is bitterness in flour, then it is no longer useful, but harmful - it contains toxins. Use only freshly ground pumpkin seeds.

Now it’s time to tell us in what quantities pumpkin flour is used, how to take it for health...

"About dosage"

Take pumpkin flour in small quantities, adding it to various dishes– baked goods, soups, drinks, sauces. It is enough to eat a tablespoon of this product daily to feel its beneficial effects.

Pumpkin grinding will help strengthen the immune system, improve mood, increase efficiency, cleanse the intestines, give the skin a healthy color and glow, provided it is taken in moderation. Abuse of this product can be harmful, because an overdose and accumulation of excess amounts of vitamins and elements in the body can lead to unpredictable consequences. So don't overuse it! For variety, use different types flour. For example, are you familiar spelled flour, recipes for cooking dishes with which were recently presented on the site? If not, welcome to the Healthy Eating section!

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 the case!

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 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 that has been greased 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!