Ingredients for 6 muffins

130 gr Brown rice flour  Mulino Marello

120 gr Mulino Marello buckwheat flour

Half a sachet of natural yeast based on bicarbonate and cream of tartar

Approximately 250 ml of organic rice milk

Approximately 200 g of delicate pumpkin

40 ml of rice oil

50 g organic almonds

Procedure

Steam the pumpkin and blend it together with the vegetable drink and almonds. In a bowl mix the flours, natural yeast, oil and add the pumpkin and almond smoothie. It must be a creamy mixture. Pour it into muffin molds and, if desired, garnish with black sesame seeds!

Have you ever tried using pumpkin to make your desserts?

It is a truly perfect ingredient as it gives softness to the dough, it doesn't make us miss eggs and, moreover, it gives a natural sweetness without forcing us to add sugars or other sweeteners.

Low in calories with only 17 calories per 100 g, pumpkin is an excellent source of vitamins A, E, C, minerals such as potassium (more than bananas!), zinc, magnesium, copper and selenium and antioxidants. In fact, like all orange vegetables and fruits, pumpkin is rich in beta-carotene useful for combating aging and macular degeneration, protecting the circulatory system and, together with lycopene, preventing cancer.

The abundance of fibers make it an ally in case of constipation, while the presence of amino acids and in particular tryptophan which helps the body produce serotonin, make it suitable for those suffering from anxiety and insomnia as it facilitates relaxation and good mood.

For the dough I chose to mix wholemeal rice and buckwheat flours, for a soft and tasty result, a concentrate of fibre, proteins with high biological value, vitamins and minerals.

The almonds add a touch of crunchiness, while the black sesame seeds make these sweets particularly curious and appreciated by children for a healthy and delicious breakfast.

Article by Dr. Isabella Vendrame - food coach psychologist, writer and popularizer.