Pumpkin butter
How to prepare a spreadable cream with the queen vegetable of autumn and many ideas for using it. You may not know that pumpkin can be used to make a delicious spread, also known as pumpkin butter. The recipe is very simple and the result is very delicious. It's pumpkin season and for me it's the best season of the year! Forget hazelnut spreads, put down that jar of Nutella (if you still buy it!) and forget about the hazelnut: the best and healthiest spread you've ever eaten has arrived and that tastes of autumn, pumpkin. Trust me, this recipe is a bomb! If you love pumpkin you will love it, if you want a healthy alternative to your diet, you will love it, if you want an easy, delicious and light dessert, you will devour it! Pumpkin, pumpkin butter is prepared in 5 minutes, it is easy, fast, dietary, sugar-free and will bring the scent of autumn into your homes!
How To Make Pumpkin Butter
First, bake 300 g of pumpkin pulp in the oven. To speed it up, cut it into small pieces and cover it with silver paper. Bake at 200°C for about 20 minutes. Once cooked, mash it and cook it in a saucepan with 50 g of dark brown sugar, a pinch of salt, cinnamon, ginger, clove powder and nutmeg to taste, 100 ml of apple juice and vanilla extract.Towards the end of cooking, add a few drops of lemon juice so as not to darken the pumpkin. Immediately put the mixture in sterilized glass jars, close with a lid and turn over to create a vacuum. For safer sterilization, put the jars to boil in a pot for about half an hour. Once opened, pumpkin butter will keep in the refrigerator for a month.
You can also make a very good cream with pumpkin seeds. Just blend them finely with a little coarse salt and some seed oil added slowly and slowly as you do for pesto. The result is a seed butter that can be used to cream a pasta, to give a little extra flavor to bread dough, pizzas and focaccias and to enrich the filling of a sandwich. This cream can also be kept in the refrigerator for about a month.
Light, quick and easyTasty and dieteticSugar-freeButter-freeVegan and gluten-freeNo refined sugars A healthy and delicious alternative to classic spreadsSuitable for the whole familyPerfect for breakfast or snack with toastperfect for filling cakes with the scent of spices and autumn ready in 5 minutes (after cooking the pumpkin) a perfect idea as a homemade Christmas gift.
How to prepare a spreadable cream with the queen vegetable of autumn and many ideas for using it. You may not know that pumpkin can be used to make a delicious spread, also known as pumpkin butter. The recipe is very simple and the result is very delicious. It's pumpkin season and for me it's the best season of the year! Forget hazelnut spreads, put down that jar of Nutella (if you still buy it!) and forget about the hazelnut: the best and healthiest spread you've ever eaten has arrived and that tastes of autumn, pumpkin. Trust me, this recipe is a bomb! If you love pumpkin you will love it, if you want a healthy alternative to your diet, you will love it, if you want an easy, delicious and light dessert, you will devour it! Pumpkin, pumpkin butter is prepared in 5 minutes, it is easy, fast, dietary, sugar-free and will bring the scent of autumn into your homes!
How To Make Pumpkin Butter
First, bake 300 g of pumpkin pulp in the oven. To speed it up, cut it into small pieces and cover it with silver paper. Bake at 200°C for about 20 minutes. Once cooked, mash it and cook it in a saucepan with 50 g of dark brown sugar, a pinch of salt, cinnamon, ginger, clove powder and nutmeg to taste, 100 ml of apple juice and vanilla extract.Towards the end of cooking, add a few drops of lemon juice so as not to darken the pumpkin. Immediately put the mixture in sterilized glass jars, close with a lid and turn over to create a vacuum. For safer sterilization, put the jars to boil in a pot for about half an hour. Once opened, pumpkin butter will keep in the refrigerator for a month.
You can also make a very good cream with pumpkin seeds. Just blend them finely with a little coarse salt and some seed oil added slowly and slowly as you do for pesto. The result is a seed butter that can be used to cream a pasta, to give a little extra flavor to bread dough, pizzas and focaccias and to enrich the filling of a sandwich. This cream can also be kept in the refrigerator for about a month.
Light, quick and easy
Tasty and dietetic
Sugar-free
Butter-free
Vegan and gluten-free
No refined sugars
A healthy and delicious alternative to classic spreads
Suitable for the whole family
Perfect for breakfast or snack with toast
perfect for filling cakes with the scent of spices and autumn ready in 5 minutes (after cooking the pumpkin) a perfect idea as a homemade Christmas gift.
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