Only Oats & Pumpkin! Healthy Flatbread for Weight Loss | No Yeast, No Egg!🎃

Did you know you can make a soft and delicious oat flatbread with pumpkin? No flour, no sugar, no yeast or baking powder. And it's great for weight loss, too. It's a healthy, soft oat bread that takes any meal to the next level. And it's also great for weight loss. It's time to say goodbye to unhealthy, store-bought bread. First, cut off the top of the pumpkin. I'd love to know where you're watching this video from. Tell me in the comments, or show me with your country's flag. Scoop out the seeds, then slice it into wedges. Pumpkin is rich in beta- beta-carotene, fiber, and antioxidants. It helps boost your immune system. It's great for your skin and eyesight. Peel the pumpkin with a knife. Including pumpkin in your diet helps cleanse your body and support metabolism. Cut it into large chunks. We need about 300 grams of pumpkin, and it needs to be cooked first. Place them in a pot. Add some water. Throw in a piece of cinnamon stick, cover the pot, and let it cook well until tender. While it's cooking, let's prepare the oats. Add two cups of rolled oats into a grinder. Grind them well until they turn into fine flour. If you don't have a grinder, you can use ready-made oat flour. Oat flour is naturally gluten-free. Unlike white flour, it helps regulate blood sugar and feels much lighter. If you haven't subscribed to our channel yet, make sure to hit that subscribe button so you don't miss any of our upcoming healthy and delicious videos. After grinding, sift it once so your bread turns out softer and fluffier. The pumpkin is fully cooked and soft. Remove the cinnamon stick. When you poke it with a fork, it should go in easily. There should still be a little bit of water left in the pot. Transfer the cooked pumpkin into a blender. If there's any water left in the pot, pour it in too. But make sure the water isn't more than one-third of a cup. Now it's time for some fresh ginger. Add about 15 grams of peeled ginger. Ginger gives this bread a warm and unique flavor. Its combination with pumpkin creates a cozy autumn aroma. That's both soothing and immune boosting. Blend everything together until completely smooth. For an even softer texture. You can strain the puree after blending. We'll end up with about 200 milliliters of pumpkin puree. Pour the mixture into a large bowl. Pumpkin spice is what gives this bread its warm, cozy flavor. I made this spice mix myself. It's super easy to make. I'll show you how at the end of this video. Don't miss it. It's cheaper and fresher than store-bought ones. I also add a pinch of my secret ingredient, the same one I use in my pumpkin pie, to make the flavor extra special. Add one teaspoon of pumpkin spice and one teaspoon of salt. Mix it well until fully combined. Now add the oat flour we prepared, about 170 grams, and mix until smooth. Add 2 tablespoons of olive oil. Mix well again. If the dough feels sticky, add a little more oat flour slowly and carefully. Mix each time until the dough holds together. I always grind a bit of extra oat flour and keep it nearby because we'll need it later for the work surface too. Your dough should be soft, but not sticky. Moist, but not dry. The best part? It doesn't even need to rest. Dust your work surface with some oat flour. Place the dough on it. Roll it gently into a log shape. Make sure it's even so your portions will be the same size. Cut the dough into eight equal pieces. Roll each piece into a ball. If it sticks to your hands, sprinkle a bit of flour. Coat each ball lightly with oat flour. Gently flatten it a little. Just like this, place it on the floured surface and roll it out with a rolling pin. If it sticks to the pin, dust with a little more flour. Don't make it too thin or too thick. If it's too thick, the center stays doughy. If it's too thin, it'll dry out too quickly. This thickness is just perfect. Gently lift the rolled dough. Shake off the extra flour. Place it on a preheated non-stick pan. Wait until small bubbles appear on top. Then flip it over. Let the other side cook too. Keep the heat on medium. You want the pan hot enough for the dough to bubble, but not so hot that it burns before cooking through. If the heat is too low, the dough will dry out instead of puffing up. It'll get hard and chewy before it's fully cooked inside. Flip it a few more times to make sure it's fully cooked. Stay with me until the end of the video, because I'll show you how to make the pumpkin spice mix and two super simple healthy fillings that go perfectly with this bread. And just like that, our healthy pumpkin oat flatbreads are ready. Look how soft they are. The smell filling the kitchen is amazing. If you like, spread a bit of butter on them while they're still warm to keep them extra soft. To store your pumpkin oat flatbreads, make sure they've cooled down completely first. Then place them in an airtight bag or container. If you keep the oat flatbreads in the fridge, they'll stay soft, fresh, and delicious for about four to five days. For longer storage, you can also freeze them. Just stack the flatbreads with a piece of parchment paper between each one so they don't stick together. freezer-safe zip bag or container. Your pumpkin oat flatbreads will stay perfectly good in the freezer for up to two months. When you're ready to eat them again, simply warm them in a dry pan for a few seconds on each side. They'll turn soft, warm, and fresh again, just like the day you made them. I love mine with peanut butter, especially with a drizzle of date syrup or grape molasses on top. It's a total energy bomb for breakfast or snack time. If you prefer something savory, try it with low-fat cheese and walnuts. It's delicious. How about adding avocado and tomato on top? Tell me in the comments what you'd pair these pumpkin flatbreads with. Now, let's make the pumpkin spice mix. This is the secret behind that warm, cozy autumn flavor in our pumpkin oat flatbread. It's a simple blend of ground spices, that turns any pumpkin recipe into something special. The best thing about it, it takes less than a minute to make. Super quick and easy. You'll need three tablespoons of ground cinnamon, two teaspoons of ground ginger, one and a half teaspoons of ground nutmeg, one teaspoon of ground cloves, one teaspoon of ground allspice, and just a small pinch of ground black pepper. Add everything to a small bowl. Mix it well with a spoon until everything is nicely combined. If you notice any clumps, you can use a whisk to smooth them out. Especially the ginger, because it tends to clump. And that's it. Your homemade pumpkin spice mix is ready. Store it in a small airtight jar in a cool, dry place. It will stay fresh for up to one or two years. You can use this pumpkin spice in your pumpkin oat flatbread. Or in pancakes, cookies, smoothies, or muffins. Anything you want to give that warm, autumn touch. If you liked this video, make sure to give it a thumbs up. And subscribe to my channel for more delicious ideas. If you care about your health, make sure to check out our other videos, too. This one is also made with spinach, and it's one of the most popular on our channel. All our recipes are gluten-free, made with oats, super easy, and take no time at all. It's time to say goodbye to unhealthy store-bought bread, and see how easy it is to make your own healthy bread at home.