Pumpkin Sesame Plantain Pie
This was one of those spur of the moment pie’s, if you’ve ever experienced that. I started off making pancakes the other day and had so much batter leftover that i decided to just go for it, add pumpkin, add flour, and bake it. I had a plantain sitting around that was ready, skin was black, so I figured I’d put it to good use. The sesame seeds jumped out at me as something to add, and gave a nice subtle crunch to it.
Pumpkins are a great food with so many varieties, benefits, and ways to prepare. They are loaded with vitamin C, healthy fats, potassium (balances electrolytes), and beta carotene (converts to vitamin A), making them great for skin, strengthening immunity, heart health, preventing and fighting off cancer, muscles, vision, and eyes. Low in calories but high in fiber, a combination that will keep you feeling full for long periods of time and preventing overeating while aiding weight loss. Pumpkins also contain tryptophan, an amino acid particularly good at regulating moods, sleep, and producing serotonin for brain health. Not to mention, they are incredible tasting.
If you are using gluten free flour then use one that is good for baking. You can always use half and half if you don’t have an allergy, half all purpose unbleached flour, half spelt, gluten free, buckwheat, brown rice flour, etc etc. Spelt is an ancient grain ancestor to wheat. It’s healthy, loaded with protein, has less gluten, and is not as bred as wheat but still tastes great and is just as versatile. My favorite is sprouted spelt flour and I use it for everything I bake. It’s such a reliable flour. Your recipes will come out different depending on your gluten free flour blend, and could be the difference between success or not. There are many on the market and they are not equal. Also, plantains must be black before you use them or they will be starchy and not sweet. If you can’t find a plantain just use a regular banana.
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