What to use pumpkin flour with - advice from the manufacturer.
Pumpkin flour has an airy consistency and has a light nutty taste. Perfectly combined with other flour, dried fruits, nuts and giving the finished product an original taste. Gluten-free flour is used in bakery products, pancakes, omelettes, making confectionery products: cookies, halva, sweet bars, etc.
Bread with the addition of pumpkin flour is very popular, which is distinguished by its splendour and it does not go stale or mould for a long time. And to improve the taste, increase the organoleptic qualities and storage time (up to 72 hours), you need to use no more than 100-150 g of pumpkin flour per 1 kg of rye or wheat flour.
The main culinary purposes of pumpkin seed flour:
• vitamin and protein additive for cereals, salads, snacks, soups;
• thickener of gravy, sauces, casseroles;
• gives great taste to pancakes and omelettes;
• breading for minced meat (vegan alternativ) products, vegetables, etc.
Pumpkin flour porridge — easy to prepare, great taste, great benefits for the
body
Pumpkin flour is poured into boiling water, boiled for about 2 minutes with constant stirring. For weakened or recovering patients, you can increase the nutritional value of porridge by adding dried apricots, raisins, prunes, honey, cocoa, yogurt.
Pumpkin flour can be added to various side dishes, pancakes, salads, cereals and pasta that are sprinkled with Pumpkin flour.
Pumpkin flour is often taken as an energy drink, diluted with water or other liquid (milk, yogurt). It turns out as a healthy cocktail enriched with protein, which is well absorbed by the body.
