Pumpkins and apples are in high season in autumn. So it’s only natural to combine them in a juicy, spicy gugelhupf. Top it all off with maple syrup icing and pumpkin seeds, and you’ve got the perfect autumn cake for the coffee round.
By the way, did you know that pumpkin seeds have a high protein content? This makes them a nutrient-rich topping, not only for cakes, but also for your porridge, to get your day off to a protein-rich start.
Pumpkin seeds are also rich in other nutrients such as zinc, magnesium, iron and selenium. The green seeds can improve heart health and lower blood sugar levels. They are also said to help with sleep disorders.
But now back to our Gugelhupf.
I prefer to use Hokkaido pumpkin for baking because it is so easy to use and I like its aromatic taste, which is slightly reminiscent of chestnuts.
Another pumpkin that is well suited for baking is the butternut squash, also called pear squash because of its shape. It also scores in terms of taste (buttery, sweet note) and processing. Unlike the Hokkaido pumpkin, its yellowish skin must be removed before processing, but it has few seeds.
When faced with the colourful range of pumpkins, you are often a little overwhelmed as to which pumpkin to choose. When buying a pumpkin, make sure that the skin is not damaged or bruised. Normally, you can store a pumpkin for weeks or even months if you store it correctly.
However, if the skin is damaged, the pumpkin may rot after a short time. The pumpkin is ripe when it passes the so-called knock test. To do this, tap the pumpkin lightly with your fingers. If it sounds hollow, it is ripe. A woody stem is another sign of ripeness.
Before we get to the recipe, here are a few tips on preparation:
300g of pulp is enough for the Gugelhupf. However, since pumpkins usually weigh a lot more, there is still some left over, which can also be used in other autumnal dishes. For example, how about a classic pumpkin soup or vegan pumpkin oat biscuits, or baked as a topping for our pumpkin and tomato porridge? The pumpkin flesh can be stored in the fridge for several days without any problems.
Enjoy baking and bon appétit!
Whoever hears the word “superfood” is more likely to think of chia seeds, maca, physalis, barley grass or goji berries. Only rarely would oats be found on this list. Yet the grain is considered one of the healthiest cereals of all and is thus a real “bedrock” in healthy nutrition.
Chia is technically called “Chia Salvia hispanica” and is, among other things, a “novel food”. In this article you will learn how this superfood affects our body and what makes chia seeds so healthy.
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Whether brown, blanched, roasted, as slivers, flakes or whole. With their sweet, mild taste, almonds are popular with many people. But what makes the almond such a multi-talent? How is it grown and where does the almond come from?
Breakfast, Nutrition, Breakfast, Nutrition
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Breakfast for children
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