Pumpkin flour: benefits, harms, properties and best recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

People who want to eat as he althy 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 flour: benefits and harms

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 pumpkin seeds, 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 there are many of them.

1. Flour contains a fairly rare amino acid arginine. In addition to being used in sports nutrition, as it contributes to the rapid build-up of muscle mass, arginine improves circulation in the small pelvis of the blood, which, in turn, increases potency.
2. Also pumpkin flourcontains glutamine, glycine, valine, phenylalanine, isoleucine - amino acids that strengthen memory, restore immunity and strengthen the nervous system.
3. In general, the complex of minerals and vitamins included in the flour is a powerful and effective prophylactic against diabetes and anemia.
4. Pumpkin seeds and flour from them have a strong antiparasitic effect.
5. Healing effects are not the only things pumpkin flour is valued for. Its use in cosmetology is simply invaluable: it strengthens nails and hair, rejuvenates the skin, successfully resists the appearance of mimic wrinkles. Pumpkin flour masks are one of the best in the fight against age.

And this is not the whole list of areas in which pumpkin flour can have a supportive, and even healing effect. Heart disease, atherosclerosis, kidney and liver disease - 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 relate to both her beneficial effect and the taste of dishes with her participation.

He althy porridge

It uses practically one 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.after abdominal operations or serious illnesses: the proteins contained in the flour are almost completely broken down and digested with ease.

Preparing porridge is extremely simple: water or milk is boiled, half the flour is poured 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

Lenten menu often confuses even experienced housewives: usually family members refuse meat with difficulty. And here pumpkin flour will provide significant assistance. Fun fact: in combination with carrots, it gives 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 taste better 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 he althy 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 get your ownkind 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 cake

To get a natural delicacy, and not its imitation, you need pumpkin flour, you can’t replace it with anything. The whites 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 poured over with icing.

Delicious cookies

Even when creating more familiar types of pastries, wheat flour is advised to mix with a littleamount 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 spoon of soda. Everything is kneaded again, peeled pumpkin seeds are poured, the dough is 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 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.