Pumpkin flour: benefits, harm, properties and best recipes

People who want to eat as correctly as possible, study and introduce into their diet new, previously untested products. Among them, in recent years, especially intense interest is caused by pumpkin flour. An unusual shade, which she gives to dishes, an original taste - all this makes people look closer to the offered product.

Pumpkin flour: benefit and harm

About a vegetable for a long time and many told a lot of good. But the flour from it is something new and unfamiliar. First of all, flour made from pumpkin seeds is made, and not from pulp or peel, as many people think. Accordingly, all the benefits that seeds can bring, and the product of them. But there are a lot of it.

1. The flour contains a fairly rare amino acid arginine. In addition to the fact that it is used in sports nutrition, since it promotes the rapid build-up of muscle mass, arginine circulates in a small basin of blood, which, in turn, enhances potency.
2. Pumpkin flour also contains glutamine, glycine, valine, phenylalanine, isoleucine - amino acids, which strengthen memory, restore immunity and strengthen the nervous system.
3. In general, the complex of minerals and vitamins that enter into flour is a powerful and effective preventative against diabetes and anemia.
4. Pumpkin seeds and flour from them have a strong antiparasitic effect.
5. The therapeutic effect is not the only thing for which pumpkin flour is valued. Its application in cosmetology is simply invaluable: it strengthens nails and hair, rejuvenates the skin, successfully resists the appearance of facial wrinkles. Masks from pumpkin flour are some of the best in the fight against aging.

And this is not the whole list of directions in which the pumpkin flour can have a supportive, or even curative, effect. Heart diseases, atherosclerosis, kidney and liver diseases - with all these problems it will be of considerable help.

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

Note that all who have already been tested with pumpkin flour, the reviews are left entirely benevolent. And they concern both its beneficial influence, and the taste of the dishes with its participation.

Useful porridge

It uses almost one pumpkin flour. Recipes are mostly advised to combine it with other types of flour, but not in this case. Such porridge is very good for weakened children or people recovering from cavitary operations or severe illnesses: the proteins contained in the flour are split almost completely and are absorbed with ease.

Preparing the porridge is extremely simple: boiling water or milk, flour is poured into the liquid in a half volume and with vigorous stirring it is cooked no longer than two minutes. To enhance the seductiveness of the dish, you can add cocoa, dried fruits (dried apricots, raisins, prunes), honey or yogurt.

Unusual cutlets

The Lenten menu often confounds even experienced housewives: family members usually refuse meat from the labor with difficulty. And here, a significant help will be provided by pumkin flour. Funny fact: in combination with a carrot it gives the dish a well-pronounced aroma of smoked products. It will take two large roots. They are ground with a meat grinder; If carrots are too juicy, it is better to squeeze the juice slightly out of mashed potatoes, so that the cutlets do not disintegrate. It is mixed with two glasses of pumpkin flour, a small bundle of finely chopped greens, a chopped garlic denticle and favorite spices. Further actions are traditional: cutlets are fried and fried until pleasant golden. As they are rather dense, they are more delicious with some kind of sauce or juicy vegetables.

Delicious casserole

Caring mothers are also very useful flavored pumpkin: with it you can prepare a delicious and very useful dessert. For him, you need a low-fat cottage cheese (or completely fat-free) in the amount of half a kilogram, egg white and pumpkin flour, to get some kind of dough. The mass crumbles apples, you can pour steamed raisins, complement the taste with cinnamon or vanilla - then it all depends on personal tastes and culinary fantasies. The mass is distributed in the form for baking, smeared top with whipped yolk, melted butter or sour cream - and into the oven. The casserole turns dense, but not dry, but is eaten by children almost at the exit from the oven.

Austrian cake

To get a natural delicacy, and not its imitation, it is exactly the pumpkin flour, it can not be replaced by anything. Proteins of four eggs are brought to a standstill with persistent peaks and half a glass of sugar. Yolks are triturated with half of it. In the bowl, flour is sieved (two glasses), a spoonful of baking powder, cinnamon (if you like it) and vanillin. If desired, you can pour a spoonful of rum. Dry ingredients are first mixed with yolks, then protein foam is carefully introduced into them. The dough turns out not too impressive: no special splendor, no uniformity with respect to proteins. But it should not be embarrassing: this fact does not affect the taste and appearance of the cake. The dough is laid out in a greased form, it is leveled and baked for about half an hour, until the top is covered with an even golden crust. Cool cupcake should be straight in shape. Before calling people to try, a treat should be tinted with powdered sugar or pour glaze.

Delightful cookies

Even with the creation of more familiar types of baking, wheat flour is advised to mix with a small amount of pumpkin. So the delicacies are stored longer, not stale, and they turn out to be more magnificent. In the same case, we need equal volumes - a glass of both. The capsules (85 g) are softened and then rubbed with sugar (3/4 cup). Then pumpkin flour is poured in, plus 75 ml of water, and the ingredients are mixed. Next comes the wheat, connected with a pinch of vanillin, a little cinnamon and a third spoonful of soda. Everything is again stirred, poured pumpkin seeds are poured, the dough is rolled into a layer, from which cups are cut out. They are laid out on a sheet of parchment lined with parchment and put in an oven for a quarter of an hour.

Banana rolls

For them, in one bowl, you need to combine an egg, a glass of lean milk, a pile of lean oil, vanilla, half a cup of sugar and banana mashed banana (about a third of a kilogram). In another bowl, mix pumpkin flour (a glass), wheat (two glasses, grind should be rough), a spoonful of soda and a large spoonful of baking powder. Then both masses are combined, kneaded, and the dough is poured into molds. Depending on their size, oven buns will be between 15 and 30 minutes.