I'll be honest, I've never actually PURCHASED a pumpkin. I never saw the point. I've never taken my kids to a pumpkin patch because I didn't see the point of going if I wasn't going to buy one. Other than pumpkin pie, I never saw the use for a pumpkin!
Yes, I have the patience to raisea tribe of children, organize my refrigerator and pack a healthy lunch for my husband - but not the patience it requires to carve a pumpkin. Go figure!
So who knew you could make FLOUR out of pumpkin??
It's a great substitute for use in just about any recipe that uses flour. Pumpkin Flour is rich in minerals and vitamins, many of which are believed to have several medicinal benefits (see below).
Pumpkin Flour most likely originated in Mexico, the origin of pumpkins. It is popular there today. But, Pumpkin Flour is most popular in Japan and in Asian countries. We have also found reference to it's use in Nigeria, Thailand, and Brazil.
Potential and real medical benefits include:
Aids gastrointestinal ailments
Cancer avoidance and treatment
Diabetes- both helps in deterring the onset of Diabetes, as well as treatment.
Note: If you'd like to try pumpkin flour, but do not want to make it fresh, it can be hard to find. Try local health food stores, and Asian and Chinese groceries.
There's just one ingredient..........one or more pumpkins. Easy, huh?
Select one or more fresh, ripe pumpkins. Cut open the pumpkin, remove and discard seeds and strings. Remove the skin from the pumpkin. Use a sharp knife for hard skins. A potato peeler may work on soft shelled varieties. Slice pumpkin into thin slices and set out to dry. A food dehydrator is helpful. Allow pumpkin to completely dry. Place slices into a food processor and grind into a flour-like texture.
Place pumpkin flour into an airtight container, and store in a cool, dry place.
Using Pumpkin Flour:
Pumpkin Flour can be used in any recipe that calls for flour. Most recipes suggest substituting pumpkin flour for up to 1/4 of the amount of regular flour.