Pumpkin seeds recipe. How to enrich your diet with pumpkin flour
Not only Halloween lanterns are made from pumpkins. This amazing vegetable contains seeds that are extremely healthy and can be used in the preparation of delicious autumn dishes. Pumpkin seeds are part of various sauces, salads, they can be added to muffins and sweet crispy cakes. 30 grams of seeds contain about 8.5 grams of protein, this is an excellent source of iron, potassium, phosphorus, magnesium and zinc.
1. Pumpkin Seeds with Zapotex Sauce
The ingredients of the dish include beans, pumpkin seeds, chicken broth, shrimp, onions and epazote spicy seasoning, which creates an amazing, full-bodied and rich taste. Epazote seasoning is traditionally used in the preparation of Mexican dishes.
Ingredients
1 cup dried beans
6 anise in pods
3 cups whole unpeeled pumpkin seeds
3 dried chillies de árbol, stems and seeds removed
2 cups chicken broth
50 gr dried shrimp
1 medium onion, finely chopped
2 tablespoons dried epazote spicy seasoning
Cooking
Preheat oven to 190 degrees. Sort the beans, rinse. Put them in a medium-sized saucepan and pour cold water so that it covers the beans by 2.5 cm. Bring to a boil over high heat, boil for 1 minute and remove from heat. Leave the beans to infuse for 1 hour. Place the star anise in a small saucepan, add a glass of water and bring to a boil, reduce the liquid by half, remove from heat and set aside. Spread the pumpkin seeds evenly on a baking sheet, bake them for about 10 minutes until they are lightly toasted. Let them cool completely, then grind them in a food processor.
The seeds will begin to disintegrate, but pieces of the shell may still remain. For small batches, place the pumpkin seeds in a sieve over a bowl, shake well. Pass a cup of water through a sieve after each batch to ensure there is no stringy residue. Add seeds to half-cooked beans. Heat a skillet or small cast iron skillet over medium heat.
Rinse the peppers under cold running water, then dry and fry in a pan for 15 seconds on each side. Don't let the peppercorns burn. In a blender or food processor, combine the chili and one cup of chicken broth. In a saucepan with beans and pumpkin seeds, add water, dried shrimp, onion, Epazote seasoning, anise infusion, and pour in the remaining chicken broth. Bring to a boil over high heat. Add chili. Reduce heat and simmer in an open saucepan for 45 minutes or until the beans are fully cooked.
2. Green salad with pumpkin seeds and Asiago cheese
The perfect fall snack. The salad is fresh, crispy, extraordinarily tasty, because it has such a rich composition - spinach, green salad, roasted pumpkin seeds, Asiago cheese, and delicate balsamic sauce.
Ingredients:
2 tablespoons balsamic vinegar
1 tablespoon apple cider vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 shallot, finely chopped
6 tablespoons olive oil
½ teaspoon salt
Ground black pepper, to taste
2 cups spinach
2 bunches watercress, trimmed, leaves torn into small pieces
1 red leaf or lettuce, torn into small pieces
½ cup roasted, salted pumpkin seeds
100g Asiago cheese, grated or thinly sliced with a vegetable peeler
Cooking:
In a large bowl, whisk together the balsamic vinegar, apple cider vinegar, honey, mustard, and shallots. Add oil and stir, Salt and pepper to taste. Then add spinach, watercress, lettuce, mix gently. Sprinkle pumpkin seeds and cheese on top. Serve to the table.
3. Cupcakes with cherries and pumpkin seeds
Classic cherry and almond muffins can be varied and pumpkin seeds can be used instead of almonds. From the proposed set of products, 12 servings are obtained.
Ingredients:
6 tablespoons unsalted butter, room temperature
¾ cup sugar
½ teaspoon salt
1 teaspoon pure vanilla extract
2 ½ cups flour
2 teaspoons baking powder
⅓ teaspoon baking soda
1 cup whole milk
230 g fresh cherries, pitted and coarsely chopped
½ cup peeled pumpkin seeds, toasted in a skillet or oven
¼ cup peeled pumpkin seeds
Cooking:
Preheat oven to 190 degrees. Prepare baking dishes, grease them with oil. Beat butter, sugar, salt in a bowl with a mixer. Add vanilla. Gradually add half the flour to the mixture, then half the milk, then add the remaining flour and milk. Do not overheat the mixture so that the cupcakes do not turn out tough. Add cherries and roasted pumpkin seeds to the mixture. Divide the dough evenly into molds, sprinkle raw pumpkin seeds on top. Bake 20-25 minutes until cupcakes are golden brown. The readiness of the dessert can be checked with a toothpick - when piercing the cake, it should come out dry.
4. Spicy cake with pumpkin seeds
Here is a dessert recipe that perfectly combines sweet and spicy flavors. Pumpkin seeds, cinnamon, salt, cayenne, sugar, corn syrup, vanilla and butter combine to create an exquisite treat. Enjoy this incredible dessert.
Ingredients:
2 cups peeled pumpkin seeds
1 ½ teaspoons baking soda
½ teaspoon ground cinnamon and salt
¼ teaspoon cayenne pepper (optional)
2 cups granulated sugar
1 cup brown sugar, corn syrup, or golden cane syrup
½ glass of water
1 stick (½ cup) unsalted butter, softened
1 tablespoon Vanilla extract
Cooking
Preheat oven to 180 degrees. Spread the pumpkin seeds in an even layer on a baking sheet lined with parchment paper and bake for 8-10 minutes until the seeds are lightly browned and fragrant. Use a large baking sheet that is lined with two sheets of non-stick paper. In a small bowl, whisk together the baking soda, cinnamon, salt, and cayenne pepper. In a large saucepan, combine sugar, syrup and water. Cover with a lid and bring the mixture to a boil over high heat. Add butter.
Attach a special thermometer to the pan, and boil the mixture over medium to high heat, without stirring, for about 20 minutes, until the thermometer registers a temperature of 150 degrees. Add pumpkin seeds and vanilla. Remove from fire. Add the mixture from a small cup of baking soda and cayenne pepper. Move vigorously with a heat-resistant rubber spatula for 15 seconds. Pour the resulting mixture onto the prepared baking sheet, spreading it with a metal spatula so that the layer is as thin as possible. Allow to cool, then break the cake into pieces.
5. Crispy Almond Pumpkin Cookies
Thanks to the combination of almonds and pumpkin seeds, the dessert is not only tasty, but also very nutritious. These cookies are very easy to make. Cooking time is only 15 minutes.
Ingredients:
1 egg plus 1 egg white
3 teaspoons vegetable oil
½ cup sugar
¼ cup wheat flour
1 cup raw and unsalted almonds
¾-1 cup green, raw and unsalted pumpkin seeds
Cooking:
Preheat oven to 160 degrees. Mix all the ingredients together in the order in which they are listed. Take a form with a height of 25 cm, cover it with parchment paper for baking. Lubricate with a thin layer of vegetable oil. Pour the mixture into the pan and bake for 20 minutes until the top of the cake is golden. Let the dessert cool, remove the parchment. Break the cake into cookies of desired shapes and sizes.
6. Cakes with pumpkin seeds
Prepare pumpkin seed cakes for a special date, they are delicious, they are easy to prepare, complemented by an amazing mousse that perfectly emphasizes the taste of the dessert. From the proposed set of products, 8 mini-cakes are obtained.
Ingredients:
1 cup pumpkin seeds
8 fresh dates
Chocolate mousse
1 avocado
1 ripe banana
3 tablespoons raw cocoa powder
1 tablespoon cocoa nibs
1 tablespoon blueberries
Cooking:
To make the mousse, mix all the above ingredients together in a blender for about 45 seconds. To make brownies, divide pumpkin seeds into three equal portions. Grind the first part in a blender for 20 seconds. Add the dates and the second part of the seeds, mix until you get a sticky dough. Add the remaining pumpkin seeds, mix. Make 8 small balls, press and shape, when finished, the cakes should be 3 cm thick and 2.5 cm high. Serve with chocolate fruit mousse.
7. Healthy pancakes with pumpkin seeds
If you are looking for a recipe for nutritious and healthy pancakes, then low-carb pumpkin seed pancakes are what you need. They contain only five components, the preparation time is 5 minutes. From the proposed ingredients, you can prepare 4 servings.
Ingredients
1 cup pumpkin seeds (unsalted)
1 glass of water (room temperature)
¾ teaspoon stevia powder
1 teaspoon vanilla sugar
1 tablespoon olive oil
Cooking:
Mix all the ingredients in a blender until the consistency of pancake dough. Add more water if necessary. Finally, add stevia powder and vanilla. Spread the batter evenly in a greased pan, fry the pancake until brown on one side, then flip. One pancake is fried on each side for about 3-4 minutes, depending on how thick and dense it turned out.
But also a real pot of treasures. A handful of seeds contains the daily intake of zinc, 50% of healthy fats, restores strength and can rightly be considered autumn snack No. 1! Instead of sending pumpkin seeds to the trash can, as most do, "With taste" offers to prepare them properly.
A medium-sized pumpkin holds a glass of treat, and it won't be enough just to extract it. First, the seeds need to be processed (nothing complicated, just not everyone knows about it), and then use one of our recipes. Important: the seeds are very easy to overcook, be careful!
How to dry pumpkin seeds
Instead of popcorn and sunflower seeds, instead of dinner, as a snack, and as an addition to a salad or pastry pumpkin seeds will always come in handy. They have a rich, incomparable nutty taste. Follow the instructions to get the most out of it.
Now your seeds are ready. You can simply put them on a baking sheet, mix with vegetable oil and sprinkle with seasonings. Paprika, cayenne pepper, cumin and curry are perfect for this purpose, do not forget the salt. Then all that's left is to bake. seeds in the oven at 160 degrees for 15 minutes. However, you can use our proprietary recipe.
pumpkin seed recipe
You will need:
- 1 cup pumpkin seeds
- 100 ml apple cider vinegar
- 1 egg white
- 0.5 tsp salt
- 2 tbsp. l. sunflower oil
This seed recipe will reveal their taste from a new side. Soak pre-prepared seeds in vinegar for 1 hour. Drain the vinegar, put the seeds in a deep bowl, add the protein of a medium-sized egg, salt and mix well. Spread the seeds on a greased baking sheet and roast until golden, 50 minutes.
Benefits of pumpkin seeds, whether they are marinated or just baked with spices, is colossal, and they will still contain a large amount trace elements namely: phosphorus, magnesium, zinc, potassium, iron and selenium. If you want to stock them for more than one season, prepare them in the way indicated above, but dry them for several days, and then store them in a dark and dry place in an airtight container.
Here are some more ideas on how to use pumpkin seeds: add them to jam, ice cream, kazinaki, cheese pie or spread on sandwiches. You won’t have to bother with cleaning for a long time, since the finished seeds open easily and burst themselves even during the baking process. We hope our recipe will make you look at this product from a new perspective!
In the modern food industry, pumpkin products are sometimes even more popular than the vegetable itself. Knowing how to cook pumpkin seeds, you can diversify your usual meager diet with not only new, but also nutritious dishes.
Salads with pumpkin seeds
You can cook a new dish from pumpkin seeds, or you can add them to a regular salad and get a whole range of additional nutrients. Salad with pumpkin seeds, the recipe of which will also appeal to cheese lovers, is prepared as follows:
Compound
- lettuce leaves - 1 bunch;
- small tomatoes - 6 pcs.;
- pumpkin seeds, peeled - 1/2 cup;
- Parmesan cheese and other types of hard cheeses in equal quantities - a total of 300 g;
- olive oil - 2 tbsp. l.;
- spices - Provence herbs, salt, pepper.
Cooking
- Tear the lettuce leaves into small pieces, and then put them in a salad dish.
- Add sliced tomatoes to the salad.
- Fry the peeled pumpkin seeds in a pan for 5 minutes.
- Cut the cheese into the salad - one part into the salad itself, and sprinkle the other on top.
- Dress the salad with olive oil, pepper and salt to taste.
- Serve with black bread.
Salad with pumpkin seeds can be prepared, also based on fruits. To prepare it, cut hard varieties of fruits - apples, pears, melon, banana into small pieces. Add a handful of peeled, lightly roasted pumpkin seeds to them, mix everything and pour liquid honey to taste. Serve as a dessert.
pumpkin flour
It has long been known that pumpkin seed flour has no less healing properties than the orange beauty itself and its seeds. This valuable product is obtained by processing pumpkin seeds with their preliminary cleaning.
The composition of the flour includes:
- gluten;
- a large composition of amino acids;
- arigin;
- carbohydrates;
- fiber;
- vegetable protein;
- fats;
- vitamins - C, B, K, E and F;
- minerals - phosphorus, zinc, potassium.
All these components in the process of processing grains retain their huge stock. Flour from pumpkin seeds, the use of which has gained popularity especially in the last decade, due to its useful composition, has a positive effect on the work of many organs and systems and does not require a special method of use. It is enough to add it in the process of preparing homemade baking, mix it with fermented milk products, cook porridge from it, mixing it with cereals.
The main substance that makes pumpkin flour healing is arigin. This is a rare component in the composition of plant products, which has a positive effect on the condition of many organs:
- is an excellent antioxidant;
- prevents premature aging of the body;
- is an immunostimulant that increases the body's resistance to external influences.
Arigin is a substance that helps to lower blood sugar levels, which has a positive effect on people with diabetes and other endocrine diseases. Thanks to its properties, the activity of the endocrine glands is normalized.
Pumpkin seed flour is often used by people who are overweight, with disorders of the gastrointestinal tract, who suffer from stomach and intestinal ulcers. The non-aggressive effect of flour does not irritate the inflamed mucosa, which characterizes the safety of this product in these diseases.
The product contains vital amino acids, with a deficiency of which in food the body fails, its resistance to many diseases decreases. So, the amino acid isoleucine, necessary for the formation of hemoglobin, regulates blood sugar levels. And methionine and cysteine contribute to the production of insulin.
The calorie content of pumpkin flour is 305 kcal per 100 g of the product, which is lower than that of wheat flour.
The fiber of pumpkin seeds, which remains in large quantities when they are processed into flour, acts as a cleansing component on the intestines, helping to remove the remnants of poorly digested food from the body. This, in turn, does not allow harmful toxins and decomposition products to be deposited in the body. In retail, you can buy packaged fiber from pumpkin seeds, which is added to everyday menu dishes at the rate indicated on the package.
Since pumpkin seed flour has become a serious part of everyday life, many recipes have been invented in which it acts as the main or additional ingredient. Delicious and nutritious bread, bread rolls are prepared from it, and other pastries are added to the dough.
What is made from pumpkin flour
We offer recipes that can be prepared quickly and inexpensively at home.
Quick homemade pumpkin flour bread
Compound
- sifted bread flour - 350 g;
- pumpkin flour - 350 g;
- sunflower or olive oil - 2 tbsp. l.;
- water - 350 g;
- salt - 1 tsp;
- sugar - 2 tbsp. l.;
- dry yeast - 1 tbsp. l.;
- pumpkin seeds - a handful.
Cooking
- In warm water, dissolve the yeast, a little flour, sugar.
- Leave to ferment for 20 minutes.
- Gradually add the rest of the flour, and while kneading the bread, gradually add salt and vegetable oil.
- Leave the finished dough to rise for 30 minutes. Knead.
- Lubricate the form with vegetable oil, lay out the dough, let it rise a little in the form.
- Moisten the top a little, sprinkle with raw pumpkin seeds and put in a preheated oven at 180 degrees for 40-50 minutes. So that the seed does not burn, it is better to soak it in the shell for several hours before use, then peel it.
When there is very little time, you can cook bread with pumpkin seeds in a bread machine.
Compound
- 250 g pumpkin puree;
- 150 g pumpkin flour;
- 150 g wheat flour;
- 0.5 cups of melted butter;
- 2 tsp soda;
- salt, sugar;
- 2 eggs;
- 1 st. l. baking powder.
- In a spacious container, mix the flour, add the baking powder, soda and salt there.
- In another container, beat the eggs, add sugar, pumpkin puree and melted butter, mix everything well.
- Mix the contents of the two containers. During kneading, if the dough turns out to be tight, you can dilute it with water, but just a little so that the bread can rise.
- We put the dough in the oven container, let it stand for half an hour in a warm place, after which we put it in the bread machine to bake for an hour. Bread is baked on the main mode.
Fragrant pumpkin bread with honey
Compound
- 500-600 g flour;
- 1 tsp dry yeast;
- 2 tbsp. l. liquid honey;
- 350 g pumpkin puree;
- 1 tsp salt;
- 1 st. l. olive oil.
Cooking
- Cut the pumpkin into pieces and boil until tender, drain the water and mash with a fork.
- Sift flour into a mixer cup (500 g), add yeast and mix.
If the consistency requires it, add the remaining flour. - Add pumpkin puree, honey, olive oil, salt.
- Using the hook attachment, knead the dough for 8 minutes until a smooth dough that does not stick to your hands.
- Form into a ball, place in a mixing bowl, cover with cling film and leave in a warm place for 1 hour or until the dough has doubled in size.
- Divide the dough into 2 (or 4 parts), form loaves and put in a mold, make oblique cuts with a sharp knife, cover with a towel and leave for 20 minutes in a warm place.
- Heat the oven to 200 degrees, bake for 15-20 minutes.
Can be lubricated with olive oil mashed with garlic.
Pumpkin treats
Those with a sweet tooth will like a tasty, nutritious and, most importantly, healthy product that Dagestani housewives have been preparing for their men since ancient times. This dish, due to the beneficial qualities of the pumpkin grain itself, was taken by warriors on long trips to maintain strength and stay full. It has the name Urbech. The peculiarity of this delicacy is that you can cook urbech from pumpkin seeds, flax, sunflower seeds, hemp, etc.
Zinc-rich urbech is produced from pumpkin seeds. Eating such a paste has a positive effect on the health of hair and skin, improves the intestinal microflora, and normalizes digestion. A large amount of vitamin E makes pumpkin urbech a valuable source of antioxidants.
Urbech is prepared using millstones, which carefully grind the grains to a paste-like state. In traditional Dagestan cuisine, melted butter and honey are used to prepare this delicacy. The proportions in the preparation of urbech are the same. Sometimes it's worth adjusting the sweetness level. During the cooking process, it should be noted that the seeds should release oil, and not just turn into a powder.
In folk medicine, pumpkin urbech is mixed with goat fat and applied to boils and abscesses. The unique composition of this product helps in the treatment of many diseases.
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And not only a Halloween lantern is made from pumpkins. This amazing vegetable contains seeds that are extremely healthy and can be used in the preparation of delicious autumn dishes. Pumpkin seeds are part of various sauces, salads, they can be added to muffins and sweet crispy cakes. 30 grams of seeds contain about 8.5 grams of protein, this is an excellent source of iron, potassium, phosphorus, magnesium and zinc. We are ready to offer you 7 original recipes that will allow you to enjoy such a unique product.
1. Pumpkin Seeds with Zapotex Sauce
The ingredients of the dish include beans, pumpkin seeds, chicken broth, shrimp, onions and epazote spicy seasoning, which creates an amazing, full-bodied and rich taste. Epazote seasoning is traditionally used in the preparation of Mexican dishes.
Ingredients
1 cup dried beans
6 anise in pods
3 cups whole unpeeled pumpkin seeds
3 dried chillies de árbol, stems and seeds removed
2 cups chicken broth
50 gr dried shrimp
1 medium onion, finely chopped
2 tablespoons dried epazote spicy seasoning
Cooking
Preheat oven to 190 degrees. Sort the beans, rinse. Put them in a medium-sized saucepan and pour cold water so that it covers the beans by 2.5 cm. Bring to a boil over high heat, boil for 1 minute and remove from heat. Leave the beans to infuse for 1 hour. Place the star anise in a small saucepan, add a glass of water and bring to a boil, reduce the liquid by half, remove from heat and set aside. Spread the pumpkin seeds evenly on a baking sheet, bake them for about 10 minutes until they are lightly toasted. Let them cool completely, then grind them in a food processor.
The seeds will begin to disintegrate, but pieces of the shell may still remain. For small batches, place the pumpkin seeds in a sieve over a bowl, shake well. Pass a cup of water through a sieve after each batch to ensure there is no stringy residue. Add seeds to half-cooked beans. Heat a skillet or small cast iron skillet over medium heat.
Rinse the peppers under cold running water, then dry and fry in a pan for 15 seconds on each side. Don't let the peppercorns burn. In a blender or food processor, combine the chili and one cup of chicken broth. In a saucepan with beans and pumpkin seeds, add water, dried shrimp, onion, Epazote seasoning, anise infusion, and pour in the remaining chicken broth. Bring to a boil over high heat. Add chili. Reduce heat and simmer in an open saucepan for 45 minutes or until the beans are fully cooked.
2. Green salad with pumpkin seeds and Asiago cheese
The perfect fall snack. The salad is fresh, crispy, extraordinarily tasty, because it has such a rich composition - spinach, green salad, roasted pumpkin seeds, Asiago cheese, and delicate balsamic sauce.
Ingredients:
2 tablespoons balsamic vinegar
1 tablespoon apple cider vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 shallot, finely chopped
6 tablespoons olive oil
½ teaspoon salt
Ground black pepper, to taste
2 cups spinach
2 bunches watercress, trimmed, leaves torn into small pieces
1 red leaf or lettuce, torn into small pieces
½ cup roasted, salted pumpkin seeds
100g Asiago cheese, grated or thinly sliced with a vegetable peeler
Cooking:
In a large bowl, whisk together the balsamic vinegar, apple cider vinegar, honey, mustard, and shallots. Add oil and stir, Salt and pepper to taste. Then add spinach, watercress, lettuce, mix gently. Sprinkle pumpkin seeds and cheese on top. Serve to the table.
3. Cupcakes with cherries and pumpkin seeds
Classic cherry and almond muffins can be varied and pumpkin seeds can be used instead of almonds. From the proposed set of products, 12 servings are obtained.
Ingredients:
6 tablespoons unsalted butter, room temperature
¾ cup sugar
½ teaspoon salt
1 teaspoon pure vanilla extract
2 ½ cups flour
2 teaspoons baking powder
⅓ teaspoon baking soda
1 cup whole milk
230 g fresh cherries, pitted and coarsely chopped
½ cup peeled pumpkin seeds, toasted in a skillet or oven
¼ cup peeled pumpkin seeds
Cooking:
Preheat oven to 190 degrees. Prepare baking dishes, grease them with oil. Beat butter, sugar, salt in a bowl with a mixer. Add vanilla. Gradually add half the flour to the mixture, then half the milk, then add the remaining flour and milk. Do not overheat the mixture so that the cupcakes do not turn out tough. Add cherries and roasted pumpkin seeds to the mixture. Divide the dough evenly into molds, sprinkle raw pumpkin seeds on top. Bake 20-25 minutes until cupcakes are golden brown. The readiness of the dessert can be checked with a toothpick - when piercing the cake, it should come out dry.
4. Spicy cake with pumpkin seeds
Here is a dessert recipe that perfectly combines sweet and spicy flavors. Pumpkin seeds, cinnamon, salt, cayenne, sugar, corn syrup, vanilla and butter combine to create an exquisite treat. Enjoy this incredible dessert.
Ingredients:
2 cups peeled pumpkin seeds
1 ½ teaspoons baking soda
½ teaspoon ground cinnamon and salt
¼ teaspoon cayenne pepper (optional)
2 cups granulated sugar
1 cup brown sugar, corn syrup, or golden cane syrup
½ glass of water
1 stick (½ cup) unsalted butter, softened
1 tablespoon Vanilla extract
Cooking
Preheat oven to 180 degrees. Spread the pumpkin seeds in an even layer on a baking sheet lined with parchment paper and bake for 8-10 minutes until the seeds are lightly browned and fragrant. Use a large baking sheet that is lined with two sheets of non-stick paper. In a small bowl, whisk together the baking soda, cinnamon, salt, and cayenne pepper. In a large saucepan, combine sugar, syrup and water. Cover with a lid and bring the mixture to a boil over high heat. Add butter.
Attach a special thermometer to the pan, and boil the mixture over medium to high heat, without stirring, for about 20 minutes, until the thermometer registers a temperature of 150 degrees. Add pumpkin seeds and vanilla. Remove from fire. Add the mixture from a small cup of baking soda and cayenne pepper. Move vigorously with a heat-resistant rubber spatula for 15 seconds. Pour the resulting mixture onto the prepared baking sheet, spreading it with a metal spatula so that the layer is as thin as possible. Allow to cool, then break the cake into pieces.
5. Crispy Almond Pumpkin Cookies
Thanks to the combination of almonds and pumpkin seeds, the dessert is not only tasty, but also very nutritious. These cookies are very easy to make. Cooking time is only 15 minutes.
Ingredients:
1 egg plus 1 egg white
3 teaspoons vegetable oil
½ cup sugar
¼ cup wheat flour
1 cup raw and unsalted almonds
¾-1 cup green, raw and unsalted pumpkin seeds
Cooking:
Preheat oven to 160 degrees. Mix all the ingredients together in the order in which they are listed. Take a form with a height of 25 cm, cover it with parchment paper for baking. Lubricate with a thin layer of vegetable oil. Pour the mixture into the pan and bake for 20 minutes until the top of the cake is golden. Let the dessert cool, remove the parchment. Break the cake into cookies of desired shapes and sizes.
6. Cakes with pumpkin seeds
Prepare pumpkin seed cakes for a special date, they are delicious, they are easy to prepare, complemented by an amazing mousse that perfectly emphasizes the taste of the dessert. From the proposed set of products, 8 mini-cakes are obtained.
Ingredients:
1 cup pumpkin seeds
8 fresh dates
Chocolate mousse
1 avocado
1 ripe banana
3 tablespoons raw cocoa powder
1 tablespoon cocoa nibs
1 tablespoon blueberries
Cooking:
To make the mousse, mix all the above ingredients together in a blender for about 45 seconds. To make brownies, divide pumpkin seeds into three equal portions. Grind the first part in a blender for 20 seconds. Add the dates and the second part of the seeds, mix until you get a sticky dough. Add the remaining pumpkin seeds, mix. Make 8 small balls, press and shape, when finished, the cakes should be 3 cm thick and 2.5 cm high. Serve with chocolate fruit mousse.
7. Healthy pancakes with pumpkin seeds
If you are looking for a recipe for nutritious and healthy pancakes, then low-carb pumpkin seed pancakes are what you need. They contain only five components, the preparation time is 5 minutes. From the proposed ingredients, you can prepare 4 servings.
Ingredients
1 cup pumpkin seeds (unsalted)
1 glass of water (room temperature)
¾ teaspoon stevia powder
1 teaspoon vanilla sugar
1 tablespoon olive oil
Cooking:
Mix all the ingredients in a blender until the consistency of pancake dough. Add more water if necessary. Finally, add stevia powder and vanilla. Spread the batter evenly in a greased pan, fry the pancake until brown on one side, then flip. One pancake is fried on each side for about 3-4 minutes, depending on how thick and dense it turned out.
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