Pumpkin seed pastry
Amina Šeta
01.07.2024
Pumpkin seed pastry is a healthy, delicious, high protein, low carb pastry that is very easy to make. It can stay fresh in a closed container for 3 days. This is one of the pastries that I like to make and always keep in my kitchen. I tried different varieties of ground pumpkin (including pumpkin flour, which is made from all parts of the pumpkin, i.e. squash) and I found that ground raw unsalted pumpkin seeds work best in the recipe. You can buy them in the supermarket as a finished product, or grind ordinary pumpkin seeds yourself.
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Ingredients
Adjust Servings
| 3 spoons of ground pumpkin seeds | |
| 2 spoons of solid or Greek yogurt | |
| 1 spoon of peanut butter | |
| 1 egg | |
| sesame, pumpkin seeds for decoration |
Directions
1.
Heat the oven to 200°C.
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2.
Mix ground pumpkin seeds, solid or Greek yogurt, peanut butter and egg in a bowl. The dough should have a slightly thicker consistency than pancake dough.
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3.
Pour into a pan covered with baking paper. Sprinkle with seeds for decoration as desired and to taste.
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4.
Bake until the dough is golden brown, about 15 minutes.
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5.
Cut and remove from the pan only after it has cooled. You can use this pastry as a side dish to all dishes with which you previously ate bread.
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