Making nutritious pumpkin seed flour rich in vegetable protein. Solid proteins! Many athletes have already appreciated it.
Ingredients:
1. Peeled pumpkin seeds - 1 cup (or more)
2. Sea salt - a pinch
Preparation
We take seeds from gymnosperms pumpkin (or we polish the seeds ourselves, in general we need kernels without husks).
Pour it into a coffee grinder (or a blender container), add a little salt (it will prevent "any evil spirits" from getting on the product).
We erase the seeds into powder for about a minute (they are crushed quite easily and quickly). We get pumpkin flour, pour it on a baking sheet and dry it a little more (in the oven or on a battery).
We pour the pumpkin seed flour into a box and try to use it in the near future (since this is not a powder from bactericidal herbs and long-term storage is possible, but undesirable, because some of the useful properties are lost and fungi can "overcome" HLS powders).
We add this flour for good business, in various dishes: in cocktails, we prepare raw sweets with it, cream soups... Pumpkin flour is a good source of vegetable protein, as well as: zinc, potassium, magnesium, iron, selenium... Have a great day, dear friends! :)
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