Sastojci: 1 šolja pirea od bundeve (kuvana ili pečena i izgnječena bundeva), 1 šolja heljdinog brašna (120-140 g, zavisno od proizvodjaca), ¼ šolje kokosovog brašna (ili dodatno heljdino brasno ako nemaš), 1 kašičica praška za pecivo bez glutena (4 g), ½ kašičice sode bikarbone, 1 kašičica cimeta u prahu ili mlevenog, ¼ kašičice muskatnog oraha, 1/3 šolje pasirane urme (ili 1-2 kasike javorovog sirupa ako smes), ¾ šolje biljnog mleka (180 ml, npr. ovseno mleko), 2 kašike maslinovog ulja ili kokosovog ulja, prstohvat soli, malo rendane korice pomorandže.
Priprema:
1. Ispeci bundevu ili obari, pa izgnječi viljuškom dok ne dobiješ fin pire.
2. Pomešaj suve sastojke - heljdino brašno, kokosovo brasno, sodu bikarbonu, prašak za pecivo, začine, so.
3. U drugoj posudi, pomešaj pire od bundeve, biljno mleko, ulje i pasirane urme.
4. Spoji suve i mokre sastojke.
Testo treba da bude gusto, ali ne previše suvo (dodaj još kašiku mleka po potrebi).
5. Sipaj u mali kalup obložen papirom za pecenje, 20x20 cm (8x8 inca) ili kalup za hleb.
6. Peci u prethodno zagrejanoj rerni na 180°C (356 F) oko 35–40 min, dok ne porumeni i čačkalica izađe čista iz sredine.
Predlog za serviranje:
- Uz topli čaj od rogača i cimeta
- Ili uz malo pirea od jabuke (bez šećera) preko kao prirodan "preliv"
Opis
Ova pita od bundeve je mekana, blago sočna i prirodno slatka zahvaljujući bundevinom pireu i urmama. Tekstura je gusta, ali vazdušasta, bez klasične „mrvičaste“ strukture koja se često javlja kod bezglutenskih kolača. Heljdino brašno daje pun, orašast ukus, dok kokosovo brašno upija višak vlage i doprinosi stabilnosti testa. Cimet, muskatni orah i kora pomorandže zaokružuju aromu i daju toplu, jesenju notu. Recept ne sadrži gluten, jaja ni mleko, a i dalje zadržava osećaj klasične domaće pite.
Nutritivne vrednosti (procena)
Računato za 1 komad, ako se pita seče na 9 parčića; vrednosti su okvirne i mogu varirati u zavisnosti od tačnih sastojaka.
Energetska vrednost: približno 140–160 kcal
Ugljeni hidrati: 22–25 g
od toga prirodni šećeri: 6–8 g
Proteini: 3–4 g
Masti: 4–6 g
pretežno nezasićene masne kiseline (maslinovo ili kokosovo ulje)
Vlakna: 4–5 g
Bundeva je prirodno bogata beta-karotenom (provitamin A), dok heljda doprinosi unosu magnezijuma, mangana i biljnih proteina. Kokosovo brašno značajno povećava sadržaj vlakana, što doprinosi sitosti.
Zdravstvene napomene
- Bez glutena: pogodna za osobe sa intolerancijom na gluten ili celijakijom (uz proveru da su svi sastojci sertifikovano bez glutena).
- Bez jaja i mleka: recept je u potpunosti biljnog porekla.
- Nizak glikemijski odgovor u poređenju sa klasičnim pitama, naročito ako se koristi zaslađivanje urmama umesto sirupa.
- Visok sadržaj vlakana može doprineti boljem varenju, ali kod osetljivih osoba preporučuje se umerena količina.
- Pogodna i za decu, jer ne sadrži rafinisani šećer ni veštačke dodatke.
Za koga je pita od bundeve?
- Za osobe koje prate bezglutensku ili biljnu ishranu.
- Za one koji žele lagan desert bez jaja, mleka i rafinisanog šećera.
- Za ljude koji vode računa o stabilnom nivou energije i sitosti.
- Kao zdrava poslastica uz popodnevni čaj ili lagani doručak uz voće.
Ingredients: 1 cup of pumpkin puree (cooked or roasted and mashed), 1 cup of buckwheat flour (120-140 g, depending on the manufacturer), ¼ cup of coconut flour (or additional buckwheat flour if you don't have it), 1 teaspoon of gluten-free baking powder (4 g), ½ teaspoon of baking soda, 1 teaspoon of powdered or ground cinnamon, ¼ teaspoon of nutmeg, 1/3 cup of pureed dates (or 1-2 tablespoons of maple syrup if you can), ¾ cup of vegetable milk (180 ml, e.g. oat milk), 2 tablespoons of olive oil or coconut oil, a pinch of salt, a little grated orange peel.
Preparation:
1. Bake the pumpkin or cook it, then mash it with a fork until you get a fine puree.
2. Mix the dry ingredients - buckwheat flour, coconut flour, baking soda, baking powder, spices, salt.
3. In another bowl, mix pumpkin puree, vegetable milk, oil and pureed dates.
4. Combine dry and wet ingredients.
The dough should be thick, but not too dry (add another tablespoon of milk if necessary).
5. Pour into a small mold lined with baking paper, 20x20 cm (8x8 inches) or a bread pan.
6. Bake in a preheated oven at 180°C (356 F) for about 35–40 min, until golden brown and a toothpick comes out clean from the middle.
Suggestion for serving:
- With warm carob and cinnamon tea
- Or with a little apple puree (without sugar) on top as a natural "topping"
Description
This pumpkin pie is soft, slightly juicy and naturally sweet thanks to pumpkin puree and dates. The texture is dense, but airy, without the classic "crumbly" structure that often occurs in gluten-free cakes. Buckwheat flour gives a full, nutty taste, while coconut flour absorbs excess moisture and contributes to dough stability. Cinnamon, nutmeg and orange peel round off the aroma and give a warm, autumn note. The recipe does not contain gluten, eggs or milk, and still retains the feeling of a classic homemade pie.
Nutritional values (estimation)
Calculated for 1 piece, if the pie is cut into 9 slices; values are approximate and may vary depending on the exact ingredients.
Energy value: approximately 140-160 kcal
Carbohydrates: 22–25 g
of which natural sugars: 6–8 g
Proteins: 3–4 g
Fats: 4–6 g
predominantly unsaturated fatty acids (olive or coconut oil)
Fiber: 4–5 g
Pumpkin is naturally rich in beta-carotene (provitamin A), while buckwheat contributes to the intake of magnesium, manganese and vegetable proteins. Coconut flour significantly increases the fiber content, which contributes to satiety.
Health notes
- Gluten-free: suitable for people with gluten intolerance or celiac disease (with a check that all ingredients are certified gluten-free).
- Without eggs and milk: the recipe is completely plant-based.
- Low glycemic response compared to classic pies, especially if sweetening with dates is used instead of syrup.
- High fiber content can contribute to better digestion, but a moderate amount is recommended for sensitive people.
- Also suitable for children, because it does not contain refined sugar or artificial additives.
Who is pumpkin pie for?
- For people who follow a gluten-free or plant-based diet.
- For those who want a light dessert without eggs, milk and refined sugar.
- For people who care about a stable level of energy and satiety.
- As a healthy treat with afternoon tea or a light breakfast with fruit.
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