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@maryam_tikeyak: #شعب_الصيني_ماله_حل😂😂 #بوركني #صيف

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Wednesday 19 August 2026 16:43:10 GMT
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2 Pumpkin Dessert Recipes #cookies #pumpkin #brownie #vegandessert 🍪Pumpkin Cookies You can’t really taste the pumpkin in these, but it’s important to use a naturally sweet variety. The flavor and texture depend a lot on the flour you choose. Hot and cooled cookies taste quite different. Ingredients: 200 g pumpkin 60 g rolled oats Sweetener (~2–3 tbsp honey) 3 tbsp oil (I use coconut oil) 150 g flour (You can reduce the amount of flour to 100 g if you prefer a softer texture) (the type of flour greatly affects the texture and taste. I think wheat or almond flour gives the best flavor, but this time I used a mix of 75 g banana flour and 75 g rice flour. It was also tasty, but the texture was denser) ¼ tsp baking soda, quenched with vinegar or lemon juice A pinch of salt Optional: nuts or dried fruit Preparation: 1. Wash the pumpkin, cut it into small pieces, remove the seeds, and boil until soft. Drain the water, let it cool slightly, and use a spoon to separate the flesh from the skin. 2. Blend the pumpkin until smooth. 3. Toast the oats and grind them into flour in a coffee grinder. Toasting is optional, but it adds more flavor. 4. Combine the pumpkin purée, sweetener, coconut oil, quenched soda, a pinch of salt for flavor balance, flour, and ground oats. Mix well. You can add nuts or dried fruit to the dough. Taste the dough and adjust the sweetness if needed. 5. Line a baking tray with parchment paper, shape the dough however you like. 6. Bake in a preheated oven at 180°C (350°F) for 15–20 minutes. 🍰Pumpkin Brownie Make sure to let the brownie cool completely before eating. When it’s warm or hot, it doesn’t taste as good. The pumpkin must be naturally sweet and flavorful. If you don’t like pumpkin at all, I don’t recommend making this cake—better try the cookie recipe above. For the base: 150 g flour (wheat flour gives a better result; this time I used oat flour, which makes the brownie denser and heavier. To make oat flour, I just grind oats in a coffee grinder) 100 ml coconut or other plant-based milk 100 g cooked pumpkin 3 tbsp cocoa powder 2 tbsp coconut or other oil ¼ tsp baking powder A pinch of salt For the topping: 300 g cooked pumpkin 50 ml coconut or other plant-based milk Sweetener to taste Vanilla extract Base: 1. Wash the pumpkin, cut it into small pieces, remove the seeds, and boil until soft. Drain the water, let it cool slightly, and use a spoon to separate the flesh from the skin. 2. Blend the pumpkin until smooth. 3. Mix all the ingredients for the base. The dough will be quite thick. 4. Line a baking form with parchment paper (mine was 16 cm, but a slightly wider one would work better). Spread the dough evenly and press it down firmly. Topping: 1. Mix the pumpkin purée with the rest of the ingredients. 2. Spread the topping over the base and bake for 30 minutes in a preheated oven at 180°C (350°F). Let it cool at room temperature, then refrigerate until completely chilled. The flavor and texture of the brownie change a lot once it’s cold — it becomes much better.
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