Do you like sweets? And you can't refuse it? At the same time, you want not to spoil your figure or lose weight? There is a great solution - dietary and healthy pastries from pumpkin and buckwheat. Tasty, satisfying, healthy …
In the photo, ready-made buckwheat pastries with pumpkin Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
I love muffins, muffins, brownies, etc. This is all very tasty, but also very high in calories, which is dangerous for the figure. You won't eat a lot of such products, because you will get carried away with them and will not notice how a couple of kilograms will be added on the scales. The baking of their wheat flour tends to settle on our sides and waist. However, sometimes you really want something tasty. At such moments, I try to bake desserts exclusively from healthy and low-calorie foods. Recently I experimented in the kitchen and came up with an amazing recipe for muffins, or they can even be called a soufflé, made with buckwheat porridge and pumpkin puree. Thanks to the added honey and prunes, the product turned out to be very delicate, while the taste of the main ingredients is absolutely not felt.
These muffins can be used not only as a dessert for tea. If your baby refuses to eat harbuz or buckwheat porridge, then such a delicacy will be an excellent solution to feed him with healthy and tasty food. After all, every child loves to eat sweets. Thus, you can deceive your child a little and say that today he is having dinner not with porridge and salad, but with cupcakes with tea. I am sure that no child will refuse such an evening meal.
I also note that according to this principle, you can cook absolutely any sweets. For example, your child does not like oatmeal, then use it instead of buckwheat, does not eat carrots - it will replace pumpkin. In a similar way, you can always cook baked goods exclusively from those healthy products that you prefer, or your child does not particularly like to eat.
- Calorie content per 100 g - 128 kcal.
- Servings - 10
- Cooking time - 15 minutes for boiling porridge and pumpkin, 15 minutes for kneading dough, 30 minutes for baking
Ingredients:
- Pumpkin - 250 g
- Buckwheat - 150 g
- Bran - 50 g
- Egg - 2 pcs.
- Honey - 2-3 tablespoons or to taste (can be replaced with sugar or jam)
- Prunes - 50 g (or other dried fruits)
- Salt - a pinch
- Butter or vegetable oil - for lubricating baking tins
Step-by-step cooking of pumpkin and buckwheat pastries
1. Peel the pumpkin, cut into cubes and dip into a saucepan. Cover with drinking water and boil until soft, about 15-20 minutes, depending on the size of the pieces. When the vegetable is ready, drain the water and leave to cool slightly.
2. Sort the buckwheat, removing dirt and stones. Pour with drinking water, in a 1: 2 ratio, lightly salt and boil until cooked. Cool the groats as well.
3. In a bowl for kneading the dough, combine the boiled buckwheat and pumpkin.
4. Soak prunes in warm drinking water for 10 minutes. Then drain the liquid, rinse the fruit and wipe it dry. Cut it into pieces and add to the bowl with the food.
5. Grind the whole mass with a blender until smooth. Although here you can modify the recipe a little. For example, chop only buckwheat porridge, and leave the pumpkin and prunes in slices with sides of 1 cm. You can also chop buckwheat with pumpkin, and leave the prunes intact. This is already a matter of taste.
6. Pour bran into the dough, which you can use absolutely any: buckwheat, rye, oat, wheat, etc. Also put honey. It is also replaced with your favorite jam, jam or sugar. Stir the food and taste it. Add sweets as needed.
7. Carefully break the eggs with a sharp knife, separating the white from the yolk.
eight. Immediately add the yolks to the dough and stir in. And beat the proteins with a mixer into a stable fluffy white mass and then add to the dough. Use chilled to make them easier to whisk.
9. Gently stir in the protein in several movements. This should be done in one direction and literally several times, so as not to besiege him.
10. Baking tins (silicone or iron) with a cooking brush, grease with butter or vegetable oil.
11. Fill them 2/3 full of dough.
12. Send the product to bake in an oven heated to 180 degrees for 30 minutes. They are baked quickly, since all the products used are already ready. It is only necessary that they are fastened together into one integral product. Check the readiness of the baking by piercing the rays - it comes out dry, which means that the dessert is ready.
13. Also, such a mass can be baked not only in portioned muffins, but also in ceramic pots.
14. The only thing is that, since the volume of baked goods will be larger here, it will reach readiness in 40 minutes. First, bake it under the lid or foil for about 15 minutes so that the top does not burn, and cook the rest of the time without it.
15. Chill the finished muffins, remove from the mold, sprinkle with powdered sugar or icing to make the muffins look like a real dessert, and you can serve them to the table. Baking in pots can also be sprinkled with powdered sugar and consumed straight out of the mold.
See also a video recipe on how to make a buckwheat cake with cottage cheese (All will be fine on 2014-01-12).
