Healthy Pumpkin bread made with kefir


Pumpkin: 150 g.

Corn flour: 70 g.

Flour / wheat flour: 130 g

Wheat bran: 25 g.

Olive oil: 10 g.

Kefir: 70-80 g.

Baking soda: 1/2 tsp + 1 tsp lemon juice

Salt: to taste

Pumpkin seeds: for dressing

Egg: for lubrication

1.Bake pumpkin to a soft state, turn into a puree.

2.In kefir add soda, slaked lemon juice, leave for 5-10 minutes. Then add olive oil, salt. Add pumpkin puree, bran and flour, knead dough – it turns out pretty sticky. Put in a cake pan or just on a baking sheet, greased with olive oil. Smear pumpkin bread with beaten egg, sprinkle with pumpkin seeds and send to the oven.

3.Bake the first 15 minutes at a temperature of 200 degrees, and the next 20 minutes to reduce the temperature to 150-170 degrees.

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