GlimR
04-10-2008, 10:00 AM
I was reading a thread this morning about how a lot of people want to eat pepitas but can't stand the taste...They are so good for you and so cheap!!!
I always have some intending to eat them for that reason but never seem to get past a few. The other day I made a pumpkin seed brittle that is an awesome and incredibly delish was to get them in. I took the idea from someone on the forum that was using something similar for pecans or walnuts. ( the mesquite primarily)
I never measure but maybe~
4 cups raw pumpkin seeds soaked for several hours than drained thouroughly.
3-4 T. organic maple syrup, just enough to lightly coat and help the spices stick. ( not raw but the only sweetner in my experience to dry crisp)
pour the syrup on and stir to coat
sprinkle with sea salt, garlic and onion powder, cumin and chili pwder and 2T mesquite or lucuma ( I had some of one left in a baggie and I don't know which it was, both will work fine)
use whatever combo of spices suit you
stir well to coat and spread on teflex sheet.
I dehydrated for about 24 hours, maybe a little more,
half way thru flip and remove teflex.break into pieces like nut brittle.....
I have to make myself portion this out and not eat too much at once.
I don't use many nuts in entree type meals so this is a yummy way to get them in in a delicious snack. You can use agave but it never dries for me and is always sticky. The amount of maple syrup in the recipe to me in negligible and doesn't bother me and makes all the differenc for a dry, crisp nut.
Most will be in dried clusters, the loose you can sprinkle on either tacos or even fruit salads.they are spicy and sweet at the same time.
I always have some intending to eat them for that reason but never seem to get past a few. The other day I made a pumpkin seed brittle that is an awesome and incredibly delish was to get them in. I took the idea from someone on the forum that was using something similar for pecans or walnuts. ( the mesquite primarily)
I never measure but maybe~
4 cups raw pumpkin seeds soaked for several hours than drained thouroughly.
3-4 T. organic maple syrup, just enough to lightly coat and help the spices stick. ( not raw but the only sweetner in my experience to dry crisp)
pour the syrup on and stir to coat
sprinkle with sea salt, garlic and onion powder, cumin and chili pwder and 2T mesquite or lucuma ( I had some of one left in a baggie and I don't know which it was, both will work fine)
use whatever combo of spices suit you
stir well to coat and spread on teflex sheet.
I dehydrated for about 24 hours, maybe a little more,
half way thru flip and remove teflex.break into pieces like nut brittle.....
I have to make myself portion this out and not eat too much at once.
I don't use many nuts in entree type meals so this is a yummy way to get them in in a delicious snack. You can use agave but it never dries for me and is always sticky. The amount of maple syrup in the recipe to me in negligible and doesn't bother me and makes all the differenc for a dry, crisp nut.
Most will be in dried clusters, the loose you can sprinkle on either tacos or even fruit salads.they are spicy and sweet at the same time.