The mild powder enriches not only spicy, but also neutral or sweet flavors with the valuable protein source from pumpkin. It rounds off sauces, dressings or soups, for example. It is also suitable for preparing protein-rich shakes and smoothies as well as for making vegetable spreads or gluten-free baked goods. Wheat or spelt flour can be replaced 1:1 by pumpkin protein. For a natural binding capacity, guar gum or psyllium husk powder is added to the recipe.
Dough & Baked Goods