How to prepare oatmeal pumpkin pie for children's and diet menus? I present a step by step recipe with a photo and video recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Delicious, healthy, shelf-stable, and most importantly inexpensive - oatmeal pie with pumpkin. This is an original recipe for homemade seasonal baked goods. To be able to feast on it, arm yourself with a pumpkin. Its fruits are quite dense, so they can be stored whole year round or frozen without any problems. After all, this is a real culinary find that can be used not only for baking cupcakes, but also for other healthy dishes that are included in the children's and dietary menus. Salads, snacks, soups, cutlets, side dishes, cereals, preserves, marshmallows, puddings, muffins, etc. are prepared with this versatile vegetable. But let's stop at the awesome oatmeal pie.
This cake is light and tender. The dough is very easy to knead. The fantastic orange peel adds a fresh touch of baked goods. It flavors the cupcake and gives it an amazing flavor. Note that there is absolutely no wheat flour in the recipe. It is completely replaced by oatmeal. Therefore, the dish is even more useful than in the classic version. Such a delicious cake is perfect for family dinners, where a modest tasting of a delicious cake will bring relatives together for one evening tea.
- Caloric content per 100 g - 100 kcal.
- Servings Per Container - 1 Pie
- Cooking time - 1 hour 30 minutes
Ingredients:
- Oat flakes - 100 g
- Pumpkin - 250 g
- Salt - a pinch
- Baking soda - 1 tsp
- Semolina - 50 g
- Eggs - 2 pcs.
- Orange zest (dried) - 1 tsp
- Sugar - 100 g or to taste
- Butter - 50 g
Step-by-step preparation of oatmeal pie with pumpkin, recipe with photo:
1. Peel the pumpkin and remove the seeds and fibers. Cut it into pieces and place and food processor with the appropriate attachment.
2. Grind the pumpkin until finely crumbled. It is used raw in this recipe. But if you wish, you can first bake it in the oven or boil it on the stove, and then puree it.
3. Place the oatmeal into the chopper.
4. Beat the flakes until flour. Although, if you wish, you can leave some of the oatmeal in whole flakes.
5. Pour all the loose ingredients into a bowl: semolina, chopped oatmeal, salt, sugar and baking soda. Mix everything.
6. Send chopped pumpkin and orange zest to a bowl. If you don't have dried rind, use fresh.
7. Add room temperature chopped butter and egg yolks to the dough. Knead the dough and leave it to stand for a while for the semolina to swell and increase in volume.
9. In the meantime, beat the egg whites into an airy, firm white foam with a mixer and add to the dough. Knead the dough until smooth. But do it very carefully so that the proteins don't settle. So keep the airiness of the product as much as possible.
10. Grease a baking dish with butter and lay out the dough. Send the product to a heated oven to 180 degrees and bake the cake for 40 minutes. Cool it a little before serving, sprinkle with icing sugar or icing and cut into portions.
See also a video recipe on how to cook oatmeal pumpkin pie for a children's menu.
