Pumpkin Seed Brittle

pumpkin-seed-britte

Pumpkin Seed Brittle

This past Monday night I taught a class called All Things Pumpkin at The Spice and Tea Exchange with the owner of that lovely establishment, Liz Eldridge.  We had a fun and engaged group of people participating in a hands on cooking class where we made savory Pumpkin Ravioli and sweet Pumpkin Energy Bites.

During the class I talked about the health benefits of eating orange foods including all types of squash, not just pumpkin.  The Carotenoid (vibrantly colored plant pigment) in pumpkin specifically is called Beta-carotene and is converted by the body to Vitamin A.  Eating whole food plant sources containing Beta-carotene has been found to decrease the risk of some diseases including certain types of cancer and eye diseases.  

Pumpkin seeds are packed full of health benefits themselves.  They are high in the valuable micronutrients magnesium and zinc, which our bodies use for multiple important biochemical processes.   They are also a source of Omega 3 fatty acids which are very important as we need to get these from our diet.

I hope you enjoy the following recipe as a healthy snack option when you are wanting something sweet.  A word on the sugar choices of date or coconut sugar.  Both of these sugars provide a sweet taste and are a healthier choice as they have a lower glycemic load and rich mineral content.

Pumpkin Seed Brittle

 2 cups pumpkin seeds soaked for 4 hours or more

1/2 c granulated date sugar or coconut sugar

1 tablespoon ginger

1/2 teaspoon Celtic Sea salt

Pinch of cayenne (optional)

Pinch of cumin (optional)

Turn oven on to warm or 200 degrees.

Drain the pumpkin seeds very well and place in a medium bowl with additional ingredients except sea salt.

Toss well to combine.

Place on a parchment paper lined cookie sheet and sprinkle with sea salt.

Put in oven and allow to dry out until crisp and crunchy.