Pumpkin is a king of the autumn. The internet is full of recipes of pumpkin bread, pies, cookies, soups, risotto, jams, candies, pancakes – the possibilities are endless.
But what if we make flour out of it?
We have many varieties of flour in the supermarkets: made of chickpeas, lenses, soy, coconuts, almonds, rice but flour from pumpkin? Sounds incredible and a bit awkward.
Nevertheless, our colleague Sous chef Nerijus shares pumpkin flour recipe and we are very excited to share it with you!
You need to:
- Cut the pumpkin in half, take out the seeds and scrape out everything from inside. Peel the skin.
- Cut the pumpkin into cubes.
- Prepare two baking trays by laying them with baking paper.
- Widely lay out sliced pumpkin, skin and seeds on the baking trays. Set the oven to 85C and leave the pumpkin to dry for 3 hours.
- After drying, leave pumpkin to stay in room temperature for night for moisture to evaporate.
- On the next day grind the pumpkin by using coffee grinder or blender (if the moisture is not evaporated fully yet, add a little bit universal flour and grind then).
And that’s all, pumpkin flour is ready to use!
From one medium pumpkin you will get 200-250g of pumpkin flour.
Pumpkin flour is a sweet and irresistible flour perfectly suited to replace all-purpose flour. Flour which is made from organic pumpkin is an excellent rich dietary source of minerals like copper, calcium, potassium and phosphorus and magnesium, nutrients that are essential for heart health and muscle recovery. It is an easily digestible source of potassium, vitamins, minerals, and beta-carotene. Also, pumpkin flour has Vitamin A and Vitamin C.
Add to your favourite recipe – use in bread, pancakes, brownies, cookies, cakes, muffins, waffles, ice creams or smoothies for an extra boost of nutrition and flavor. If you are struggling about what to make from pumpkin, this is a recipe just for you!