Who doesn’t love a pumpkin seed?
Especially this time of the year when everywhere you turn, there’s another pumpkin or Jack-O-Lantern.
Over the years I’ve debated whether to toss the seeds or use ‘em up for a fun recipe.
And every year I seem to create a new recipe or fun way to use these cute lil’ seeds so I thought I’d share a few with you.
Who would have ever thought there were so many fun ways to use these lil’ guys?
I mean, who wouldn’t be inspired by these lil’ roasters?
I’ve been known to roast up a bunch and store them in my freezer for the Autumn months.
There are times I like to eat ‘em whole sprinkled atop salads.
Or grind them into a coffee grain consistency and scatter atop oatmeal, use as a gluten-free dessert crust or simply toss into a smoothie.
Whichever way you choose, you simply can’t go wrong.
And hey, they’re festive.
So, branch out of your old seed n’ nut routine and try a lil’ shimmy of pumpkin seeds.
Layers of veggies and fresh tomato sauce and ground pumpkin seeds?
I’d like to say I’d serve these babies as a crust for baked eggplant or zucchini but heck, I’m often caught red handed in my kitchen with a heaping tablespoon of ground pumpkin seeds.
Seeds to mouth.
One less step than the whole crusted vegetable baking thing.
5 Ways with Pumpkin Seeds
Gluten-Free and Vegan
- Roast ‘em Up. Rinse seeds; lay flat on a baking sheet, sprinkle with cinnamon, freshly ground white pepper and sea salt. Bake at 350 degrees F for 8-10 minutes.
- Plant. Save a few seeds in a small container to store away until the spring and plant in your garden for your very own pumpkin next year.
- Chocolate Covered. Roast seeds, then drizzle with melted dark chocolate and a sprinkle of coconut flakes. It’s a perfect treat for your sweet tooth.
- Spice ‘em Up. Combine roasted seeds with crystallized ginger, dried cranberries, peanuts, chili powder and sea salt for a homemade trail mix.
- Guac’ Style. Serve roasted seeds as an appetizer; roast and toss with flax oil, Chinese 5 spice and sea salt. Mix well to combine; add to a food processor along with an avocado and lime juice for your own spin on guacamole.
- Grind ‘em Down. Toss those roasted seeds into your coffee grinder to use throughout the week in soups, smoothies, salads, cereal and yogurt.
- Gluten-Free ‘Breadcrumbs’. Add roasted seeds along with fresh garlic, lemon zest, sea salt and fresh basil for a gluten-free version of breadcrumbs to coat your chicken, tofu or fish before grilling and baking.
Roasted n’ Toasted Balsamic Lime Pumpkin Seeds
Gluten-Free and Vegan
Makes 1 cup
- 1 cup pumpkin seeds
- 1/2 tsp. sea salt
- 1/4 tsp. freshly ground white pepper
- 1/2 very ripe avocado, peeled, cored and chopped
- 1 Tbsp. freshly grated lime zest
- 2 Tbsp. freshly squeezed lime juice
- 1/4 cup balsamic vinegar
- 1 tsp. cocoa powder
- 1/6 tsp. all-spice
- Preheat oven to 350 degrees F.
- Prepare a baking dish with parchment paper.
- Clean pumpkin seeds, removing any pumpkin flesh. Soak pumpkin seeds in warm water for 12 hours or overnight. Rinse seeds and pat dry.
- In a large bowl, beat together all ingredients except pumpkin seeds on high speed until well combined.
- Slowly add pumpkin seeds; gently toss to coat.
- Using a spoon, transfer pumpkin seeds to prepared baking sheet. Spread pumpkin seeds in a single layer.
- Bake for 10-15 minutes or until golden brown.
- Remove from oven; set aside to cool.
Have a Happy and Safe Halloween!