Pumpkin seed recipes. How to cook pumpkin seeds What can you do with pumpkin seeds

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 not only with new, but also nutritious dishes.

Pumpkin Seed Salads

You can make a new dish from pumpkin seeds, or you can add them to a regular salad and get a whole composition of additional nutrients. Pumpkin seed salad, the recipe of which will also appeal to cheese lovers, is prepared as follows:

Compound

• lettuce leaves - 1 bunch;
• small tomatoes - 6 pcs.;
• peeled pumpkin seeds - 1/2 cup;
• Parmesan cheese and other types of hard cheeses in equal quantities - a total of 300 g;
• olive oil - 2 tablespoons l .;
• spices - Provencal herbs, salt, pepper.

Preparation

1. Tear lettuce leaves into small pieces, and then lay out the salad dish with them.
2. Add sliced ​​tomatoes to the salad.
3. Fry the shelled pumpkin seeds in a frying pan for 5 minutes.
4. Cut the cheese into the salad - one part into the salad itself, and sprinkle the other on top.
5. Season salad with olive oil, pepper and salt to taste.
6. Serve with black bread.

Pumpkin seed salad can be prepared, also based on fruits. For its preparation, hard varieties of fruits - apples, pears, melon, banana, cut into small pieces. Add to them a handful of peeled, lightly toasted pumpkin seeds, mix everything and pour over with 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 as a result of processing pumpkin seeds with their preliminary cleaning.

The flour composition includes:

• gluten;
• 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 grain processing retain their huge reserves. Pumpkin seed flour, the use of which has gained popularity especially in the last decade, thanks 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 making homemade baked goods, mix it with fermented milk products, cook porridge from it, mixing it with cereals.

The main substance that makes pumpkin flour healing is arigin. It is a rare component in the composition of plant products that 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 meal is often used by people who are overweight, with gastrointestinal tract disorders, and stomach and intestinal ulcers. The non-aggressive effect of flour does not irritate the inflamed mucous membrane, 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 malfunctions, and its resistance to many diseases decreases. So, necessary for the formation of hemoglobin, the amino acid isoleucine 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 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 for the intestines, helping to remove the remains of poorly digested food from the body. This, in turn, prevents harmful toxins and decomposition products from being deposited in the body. At retail, you can buy packaged pumpkin seed fiber, which is added to your daily menu at the rate indicated on the package.

Since pumpkin seed flour has seriously entered everyday life, many recipes have been invented in which it acts as the main or an additional ingredient. Delicious and nutritious bread, crispbread is 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.

Preparation

1. Dissolve yeast, some flour, sugar in warm water.
2. Leave to ferment for 20 minutes.
3. Gradually add the rest of the flour, and while kneading the bread, gradually add salt and vegetable oil.
4. Leave the finished dough to rise for 30 minutes. Crumple.
5. Grease the mold with vegetable oil, lay out the dough, let it rise slightly in the mold.
6. Moisten the top a little, sprinkle with raw pumpkin seeds and put in a preheated oven at 180 degrees for 40-50 minutes. To prevent the seed from burning, 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 maker.

Compound

• 250 g pumpkin puree;
• 150 g pumpkin flour;
• 150 g wheat flour;
• 0.5 cups melted butter;
• 2 tsp soda;
• salt, sugar;
• 2 eggs;
• 1 tbsp. l. baking powder.

1. In a spacious container, mix the flour, add baking powder, soda and salt there.
2. Beat eggs in another container, add sugar, pumpkin puree and ghee, mix everything well.
3. We mix the contents from 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.
4. Put the dough into the oven container, let it stand for half an hour in a warm place, and then set it to bake in the bread maker for an hour. Bread is baked in 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 tbsp. l. olive oil.

Preparation

1. Cut the pumpkin into pieces and boil until tender, drain and mash with a fork.
2. Sift flour into a mixer cup (500 g), add yeast and mix.
   If the consistency requires it, add the remaining flour.
3. Add pumpkin puree, honey, olive oil, salt.
4. Using the hook attachment, knead the dough for 8 minutes until a smooth, non-stick dough.
5. Form into a ball, put in a mixer bowl, cover with foil and in a warm place for 1 hour or until the dough doubles.
6. Knead 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 in a warm place for 20 minutes.
7. Heat the oven to 200 degrees, bake for 15-20 minutes.
   Can be brushed with olive oil, crushed with garlic.

Pumpkin Treats

Sweet tooths will like a tasty, nutritious and, most importantly, healthy product that Dagestan housewives have been preparing for their men for a long time. Due to the beneficial qualities of the pumpkin grain itself, this dish was taken by warriors on long campaigns in order to maintain strength and stay full. It has the name Urbech. The peculiarity of this delicacy is that you can make urbech from pumpkin seeds, flax, sunflower seeds, hemp, etc.

Zinc-rich urbech is produced from pumpkin seeds. Eating such a paste has a beneficial effect on the health of hair and skin, improves the intestinal microflora, and normalizes digestion. The high amount of vitamin E makes pumpkin urbec a valuable source of antioxidants.

Urbech is prepared using millstones, which thoroughly grind the grains to a pasty 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. In the process of preparation, it should be taken into account that the seeds should release oil, and not just turn into 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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But also a real treasure pot. A handful of seeds contains the daily requirement of zinc, 50% consists of healthy fats, restores strength and can rightfully be considered autumn snack No. 1! Instead of sending pumpkin seeds to the trash can, as most do, "With taste" suggests to cook them properly.

A medium sized pumpkin contains a glass of goodies, and it won't be enough to just remove it. First, the seeds need to be processed (nothing complicated, just not everyone knows about it), and then use one of our recipes. Important: 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 salad or baked goods pumpkin seeds will always come in handy. They have a rich, incomparable nutty taste. Follow the instructions to get the most out of it.

Your seeds are now ready. You can simply place them on a baking sheet, mix with vegetable oil and sprinkle with seasonings. For this purpose, paprika, cayenne pepper, cumin and curry are perfect, do not forget about the salt. Then all that remains is to bake seeds in the oven at 160 degrees for 15 minutes. However, you can use our signature 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 sunflower seeds recipe will reveal their taste from a new side. Soak the prepared seeds in vinegar for 1 hour. Drain the vinegar, put the seeds in a deep bowl, add the white of a medium-sized egg, salt and mix well. Place the seeds on a greased baking sheet and bake until golden brown for 50 minutes.

The benefits of pumpkin seeds marinated or simply baked with spices is colossal and will still contain a lot of trace elements, namely: phosphorus, magnesium, zinc, potassium, iron and selenium. If you want to stock up on them for more than one season, prepare them as described above, but dry for several days, and then store in a dark and dry place in an airtight container.

Here are some more ideas on how to use pumpkin seeds: Add them to jams, ice cream, kazinaki, cheese pie or spreads 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 take a fresh look at this product!

Cauliflower with pumpkin seeds Disassemble the cabbage into inflorescences, boil in salted water until tender. Throw in a colander. Cut the onion into strips and fry in oil for 5 minutes. Add pumpkin seeds and nuts and cook for another 3 minutes. Put the cabbage ...You will need: cauliflower - 1 head of cabbage, blue onions - 2 heads, butter - 5 tbsp. spoons, pumpkin seeds - 5 tbsp. spoons, pine nuts - 3 tbsp. spoons, salt

Styrian pumpkin pesto Put all the ingredients in a bowl and beat with a mixer until a smooth, puree-like mass is obtained. Cut the French loaf, sprinkle with pumpkin seed oil, sprinkle with a little chopped garlic and brown on a baking sheet in the oven ...Required: roasted pumpkin seeds - 1 cup, grated Parmesan cheese - 1/3 cup, lemon zest - 1 teaspoon, lemon juice - 2 teaspoons, pumpkin oil - 1.5 tbsp. spoons, french loaf, garlic

Pumpkin bread with pumpkin seeds Sift flour and salt into a bowl. Dissolve honey in warm water, add yeast, let stand for several minutes. Combine everything, add olive oil. knead the dough not steep. Add pumpkin puree, knead well, so that the puree is evenly distributed, add seeds ...You will need: 400-450 g of flour, about 0.5 tablespoons of warm water (30 C), 1.5 tsp. salt (no slide), 1.5 tsp. dry yeast, 1 tsp. honey, 2 tbsp. olive oil, 3/4 cup pumpkin puree, 1 egg yolk for lubrication, pumpkin seeds (fry in a dry pan) and sesame seeds,

Pumpkin crumble with chicken and hunting sausages Cut all vegetables into cubes. In a deep saucepan, fry two types of onions and garlic in vegetable oil, then pieces of carrots and after the pumpkin. Cook the pumpkin until half cooked. Add the hunting sausages and chicken, cut into pieces, and then a little crushed in a s ...You will need: 1 kg of peeled pumpkin, 1 large carrot, 1 onion, 2 young (thin) leeks, 2-3 cloves of garlic, 150 g of hunting sausages, 2 baked chicken breasts, 1 teaspoon of cumin and coriander seeds, vegetable oil, salt, pepper, Dough: 100 gr oatmeal, 1 ...

Pumpkin pie Dough: Mix the sifted flour with salt, sugar and softened butter and rub it with your hands until crumb. Add yolk and cold water to the dough, knead the dough, roll it into a ball, cover it with a towel and put it in the refrigerator while preparing the filling. We cleanse you ...Required: For the dough: 250g wheat flour, 150g butter, 1 yolk, 2 tbsp. tablespoons of cold water, a pinch of salt, 1 tbsp. spoon of sugar, For pumpkin filling: 500 g pumpkin, 300 ml. heavy cream, 80 g sugar, 3 eggs, a pinch of salt, 1/2 tsp each. nutmeg, ginger, ...

Pumpkin hearts with shrimps Peel the pumpkin, cut into slices 1 cm thick and cut the hearts out of them using a mold or cut out with culinary scissors. Bake the hearts in an oven preheated to 200C for 7-8 minutes or in the microwave. Pour shrimps with boiling water for a couple of minutes, peel off shells, oh ...You will need: a piece of peeled pumpkin and seeds (about 300g), large shrimps - 8 pcs., A cucumber - 1 pc., Curd cheese with herbs - 140 g, lemon juice - 1 tsp, 2-3 cloves of garlic, rast. butter - 2-3 tablespoons, salt and pepper to taste, lettuce

Pumpkin and ginger pie. Preparing all the ingredients ... Cooking the minced meat. We mix all the products and let stand for 10 minutes. Prepare the pumpkin in a double boiler or microwave, or boil it. Cool and puree with a blender. While the minced meat is infused, we cook the corn ...Required: For the dough: 330 grams of pumpkin, 1 egg, 160 grams of kefir, 200 grams of corn flour, 1 tsp. baking powder, 0.5 tsp. grated ginger, 1 tsp. lemon zest, 1 tsp. lemon juice, 2 tablespoons olive oil, salt and pepper to taste, 1 tsp. dried petals, bell pepper., ...

Fruit, nut and seed muffins Preheat the oven to 180C. Mix butter and honey, melt over low heat, bring to a boil and heat for 2 minutes. Dried fruits (except cranberries), and punch nuts in a blender a little, pieces should be felt. Combine oatmeal, fruit and nut mixture, cranberries, ...Required: 200g of oatmeal, 200g of a mixture of nuts and dried fruits (raisins, dried apricots, chopped almonds), 50g of dried cranberries, 75g of a mixture of seeds (pumpkin, sunflower), 50g of coconut, 150-175g of oil (olive, odorless vegetable or creamy), ...

Mini buns with seeds Bake for about 30 minutes (until golden brown) at 190 g. Mix flour Mix yeast with water and honey. Let stand for a few minutes Add yeast to flour Stir adding the rest of the ingredients. Leave the dough in a greased dish until ...You will need: 2 tablespoons of coarse flour, about 4-5 tablespoons of ordinary flour, 2 tablespoons of yeast (I used dry), 1 1/2 tablespoons of mineral water, 1 tablespoon of kefir, 2 tablespoons of honey, 1 tablespoon of salt, 50 gr butter, 1/3 cup olive oil, 1/2 cup sunflower seeds, 1/2 cup pumpkin seeds

Pumpkin cream soup Autumn Peel the onion and garlic, chop and fry in butter until golden brown. Peel the pumpkin, cut into cubes, add to the pan to the onion and garlic. Pour it over with wine, season with curry powder, pour in broth and cook the soup for 30 minutes. Salt, pepper, puree ...You will need: Onion - 1 pc, garlic - 5 cloves, butter - 4 tablespoons, pumpkin - 1 kg, white wine - 1/2 cup, curry powder (curry, curry and also Curry) - 1/2 tsp l., 450 ml of chicken or vegetable broth, cream - 200 ml, salt, pepper to taste, herbs (dill, parsley), ...

Not only a Halloween lantern is made from a pumpkin. This amazing vegetable contains seeds that are incredibly healthy and can be used to make delicious fall meals. Pumpkin seeds are found in a variety of sauces, salads, muffins and sweet crunchy tortillas. 30 grams of seeds contain about 8.5 grams of protein; they are an excellent source of iron, potassium, phosphorus, magnesium and zinc.

1. Pumpkin seeds with Zapotex sauce

The dish contains beans, pumpkin seeds, chicken broth, shrimp, onions and epazote spice, which creates an amazing, rich and rich flavor. Epazote seasoning is traditionally used in Mexican dishes.

Ingredients

1 cup dried beans

6 anise in pods

3 cups whole unpeeled pumpkin seeds

3 dried chili de árbol, stems and seeds removed

2 cups chicken stock

50 gr dried shrimp

1 medium onion, finely chopped

2 tablespoons dried epazote hot seasoning

Preparation

Preheat oven to 190 degrees. Sort out the beans, rinse. Place them in a medium-sized saucepan and pour cold water so that it covers 2.5 cm of beans. Bring to a boil over high heat, simmer for 1 minute and remove from heat. Leave the beans to infuse for 1 hour. Place 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 browned. Let them cool completely, then grind in a food processor.

The seeds will begin to decay, but there may still be pieces of shell left. For small batches, place the pumpkin seeds in a strainer over a bowl and shake well. Pass a cup of water through a sieve after each batch so that there is no fibrous residue. Add seeds to half-cooked beans. Heat a skillet or small cast iron pot over medium-high heat.

Rinse the peppers with cold running water, then dry and fry in a skillet for 15 seconds on each side. Don't let the peppercorns burn. In a blender or food processor, combine the chili peppers and one glass of chicken stock. In a pot of beans and pumpkin seeds, add water, dried shrimp, onions, Epazote, anise infusion, and add the remaining chicken stock. 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 cooked through.

2. Green salad with pumpkin seeds and Asiago cheese

The perfect fall snack. The salad is fresh, crunchy, extremely tasty, because it has such a rich composition - spinach, green salad, fried 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 shallots, finely chopped

6 tablespoons olive oil

½ teaspoon salt

Ground black pepper, to taste

2 cups spinach

2 bunches of 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 knife

Preparation:

Whisk balsamic vinegar, apple cider vinegar, honey, mustard, and shallots together in a large bowl. Add oil and stir. Salt and pepper to taste. Then add spinach, watercress, green salad, mix gently. Sprinkle with 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 by using pumpkin seeds instead of almonds. From the proposed set of products, 12 servings are obtained.

Ingredients:

6 tablespoons unsalted butter, room temperature

¾ Glasses of sugar

½ teaspoon salt

1 teaspoon pure vanilla extract

2 ½ cups flour

2 teaspoons baking powder

⅓ Teaspoon baking soda

1 glass of whole milk

230 g fresh pitted and coarsely chopped cherries

½ cup peeled pumpkin seeds, pan or roasted

¼ Cups of shelled pumpkin seeds

Preparation:

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 to prevent the muffins from getting tough. Add cherries and roasted pumpkin seeds to the mixture. Spread the dough evenly into the tins, sprinkle with raw pumpkin seeds on top. Bake 20-25 minutes until muffins 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 Pumpkin Seed Tortilla

Here is a dessert recipe that perfectly combines sweet and spicy flavors. Pumpkin seeds, cinnamon, salt, cayenne pepper, sugar, corn syrup, vanilla and butter combine to create an exquisite treat. Enjoy this incredible dessert.

Ingredients:

2 cups shelled pumpkin seeds

1 1/2 teaspoon 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 packet (½ cup) unsalted butter, softened

1 tablespoon Vanilla extract

Preparation

Preheat oven to 180 degrees. Spread the pumpkin seeds in an even layer on a baking sheet, on which you first put a parchment sheet, bake for 8-10 minutes, until the seeds are lightly browned and fragrant. Use a large baking sheet, cover with two sheets of non-stick paper. Whisk together baking soda, cinnamon, salt and cayenne pepper in a small cup. In a large saucepan, combine sugar, syrup and water. Cover and bring mixture to a boil over high heat. Add butter.

Attach a special thermometer to the pan, and boil the mixture over medium or high heat, without stirring, for about 20 minutes, until the thermometer records the temperature at 150 degrees. Add pumpkin seeds and vanilla. Remove from heat. Add 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 a 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 and pumpkin cookies

Thanks to the combination of almonds and pumpkin seeds, the dessert is not only delicious, 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 cups of wheat flour

1 cup raw and unsalted almonds

¾-1 cup green, raw, and unsalted pumpkin seeds

Preparation:

Preheat oven to 160 degrees. Mix all the ingredients together in the order in which they appear on the list. 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 a baking dish and bake for 20 minutes, until the top is golden brown. Let the dessert cool, remove the parchment. Break the crust into cookies of the desired shapes and sizes.

6. Pumpkin seed cakes

Prepare pumpkin seed cakes for a special date, delicious, they are easy to prepare, in addition to a delicious mousse that perfectly complements 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 muss

1 avocado

1 ripe banana

3 tablespoons raw cocoa powder

1 tablespoon cocoa nibs

1 tablespoon blueberry

Preparation:

To make the mousse, blend all of the listed ingredients together in a blender for about 45 seconds. To make cakes, divide the pumpkin seeds into three equal portions. Grind the first portion in a blender for 20 seconds. Add the dates and the second half of the seeds and mix until a sticky dough is formed. Add 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're looking for a nutritious and healthy pancake recipe, then low-carb pumpkin seed pancakes are the way to go. They contain only five components, the cooking time is 5 minutes. You can make 4 servings from the suggested ingredients.

Ingredients

1 cup pumpkin seeds (unsalted)

1 glass of water (room temperature)

¾ teaspoon stevia powder

1 teaspoon vanilla sugar

1 tablespoon olive oil

Preparation:

Mix all ingredients in a blender until the consistency of a pancake dough. Add more water if needed. Finally, add the stevia powder and vanilla. Spread the dough evenly in a greased skillet, fry the pancake until brown on one side, then turn over. One pancake is fried on each side for about 3-4 minutes, depending on how thick and dense it is.