Kickin' Honey Roasted Pumpkin Seeds

 

With a wide variety of nutrients ranging from magnesium and manganese to copper, protein and zinc, pumpkin seeds are "nutritional powerhouses wrapped up in a very small package." They also contain plant compounds known as phytosterols and free-radical scavenging antioxidants,which can give your health an added boost. Check out this article to read more about the nutritional benefits of pumpkin seeds.

In my last post on making your own pumpkin puree, I said to save the seeds to turn into a crunchy snack. Pumpkin seeds are a great, healthy snack option and and taste a lot like popcorn, so of course we love them in this house. We have made both sweet and spicy batches of seeds in the past, but I wanted something that would hit all my tastes buds this time. Just like my favorite Cajun trail mix, I wanted these seeds to be salty, sweet, and spicy. They were a huge hit, and disappeared in no time at all. 

Kickin' Honey Roasted Pumpkin Seeds

Ingredients: 

• 1 cup, washed and dried pumpkin seeds 
• 1 1/2 tablespoons raw honey
• 1 tablespoon coconut oil
• 1 tablespoon butter
• 1/2 teaspoon cinnamon
• 1/4-1/2 teaspoon coarse sea salt
• 1/4 teaspoon ground cayenne pepper 

Directions:

1.  Preheat oven to 350 degrees and line baking sheet with Silpat nonstick baking liner, or parchment paper.
2. Rinse and clean fresh, raw pumpkin seeds after removing from pumpkin. Allow to dry thoroughly on a paper towel.
3. In medium microwave-safe bowl, combine coconut oil, butter, and honey. 
4. Microwave 30-60 seconds, or until butter is melted. 
5. Stir in pumpkin seeds and coat evenly.
6. Add cinnamon, sea salt, and cayenne pepper and stir until well combined.
7. Spread pumpkin seeds in the middle of the lined baking sheet and place into the oven. 
8. Bake for 25-30 minutes, or until the seeds are a deep golden color, stirring every 10 minutes. 
9. When the seeds are done, remove from the oven and stir once or twice as they cool to prevent them from sticking into one big clump.
10. Eat when cooled, or store in airtight container.

 

 Rinse and clean fresh, raw pumpkin seeds after removing from pumpkin. Allow to dry thoroughly on a paper towel.

 

 In medium microwave-safe bowl, combine coconut oil, butter, and honey.

 

 Microwave 30-60 seconds, or until butter is melted.

 

Stir in pumpkin seeds and coat evenly.

 

Add cinnamon...

 

...sea salt...

 

... and cayenne pepper.

 

Stir until well combined. 

 

 Spread pumpkin seeds in the middle of the lined baking sheet and place into the oven.

 

Bake for 25-30 minutes, or until the seeds are a deep golden color, stirring every 10 minutes.

These did end up just sliiiightly too dark, but they still tasted great.

Pumpkin seeds, especially when coated with honey, tend to burn quickly and easily. Keep a close eye on them. Stir often and if they appear to be getting too brown too fast, turn down the oven temperature a bit.  

 

 When the seeds are done, remove from the oven and stir once or twice as they cool to prevent them from sticking into one big clump. 

Enjoy once they are cool enough to eat, or store in an airtight container. 

Sriracha Popcorn

Sriracha popcorn is our favorite late night snack. Even our two daughters love this spicy popcorn, and request it frequently. 

We got a popcorn popper a few years ago and we have been popping our own popcorn every since. Totally worth the $20. It's much healthier and cheaper than buying microwave popcorn from the store (If you're interested, here's just one article that discusses why you should avoid microwave popcorn). Also, it probably takes the same amount of time to make so it's not really any more of a burden.You can also make popcorn on the stove top, but this is just easier for us.

Anyway, some friends of ours shared this popcorn recipe with us sometime last year and I cannot even tell you how many times we have made it since. It's a real game changer for popcorn, in my opinion. So addicting. So give it a try!

Sriracha Popcorn
(Makes approx. 16 cups)

Ingredients:

• 1/2 cup popcorn seeds
• 1 (+/-) tablespoon Sriracha Hot Chili Sauce
• 1-2 tablespoons butter (or coconut oil)
• Sprinkle of sea salt 

 Directions:

• Pop the popcorn seeds, using your desired popping method.
• Melt the butter and quickly mix in the Sriracha sauce.
• Pour over popcorn, stirring as your pour to ensure even distribution. 
• Sprinkle with sea salt and stir one more time. 
• Enjoy! 

 

  

Sometimes we use coconut oil instead of the butter, but I really think butter just tastes better with the hot sauce. Experiment and see what you like best.

I never measure, I just eyeball it and squirt in whatever looks good.

 

Mix the Sriracha and butter together and quickly pour over the popcorn. It will separate if it sits too long. 

 

Pour the sauce mixture over the popcorn. I find that stirring as I'm pouring helps get a more even coat.

 

Sprinkle with sea salt.

Give the bowl one last good stir.

 

Enjoy.

Coconut Granola Clusters

Granola can be so expensive to buy at the store, but it's so cheap and easy to make your own. These coconut granola clusters are a favorite in this house and don't last long. It's great to snack on by itself or mixed with yogurt. It also makes an excellent breakfast cereal.

Ingredients

• 4 cups oats (We use old fashioned and/or kamut)
• 1/2 cup light brown sugar 
• 1/4 cup sliced almonds 
• 1/4 cup chopped pecans
• 1/2 cup shredded coconut
• 3/4 cup dried cranberries 
• 1/4 cup wheat germ
• 1/2 teaspoon cinnamon
• 1/4 teaspoon of salt
• 1/4 cup honey
• 1/3 cup coconut oil
• 1 tablespoon vanilla extract

Directions

1. In a large bowl mix all dry ingredients.
2. In a microwave safe bowl heat honey until warm, about 30 seconds. Stir in coconut oil until melted. Whisk in vanilla extract. Pour liquids over the oat mixture and mix thoroughly until everything is completely coated.
3. Spread evenly on a parchment or silpat lined rimmed cookie sheet and press down firmly. Bake at 300º for about 30-40 minutes until slightly golden brown. Do not stir during baking, otherwise granola will not form clusters. Cool completely and break into pieces. Store in an air tight container.

  

 Gather all your ingredients.

In a large bowl, mix all the dry ingredients.

 

In a microwave safe bowl heat honey until warm, about 30 seconds. Stir in coconut oil until melted. Whisk in vanilla extract. Pour liquids over the oat mixture and mix thoroughly until everything is completely coated.

(I usually make a double batch.)

  

 Spread evenly on a parchment or silpat lined rimmed cookie sheet and press down firmly. Bake at 300º for about 30-40 minutes until slightly golden brown.

  

  

 Break into pieces.

A double batch nicely fills one of these cereal containers.

 Store in airtight container.

Enjoy plain or with yogurt as a snack, or with milk as a breakfast cereal.

Peanut Butter Banana "Ice Cream"

 

Peanut Butter Banana "Ice Cream" 

(2 servings)

Ingredients

• 2 ripe bananas, chopped
• 2 tablespoons peanut butter
• 1/4 cup milk
• Handful chocolate chips
• (Whatever ingredients/flavors you want will probably work!)

Directions  

1. Chop bananas into small pieces and freeze overnight.
2. Then transfer to a food processor and process until bananas are in little bits.
3. Then add your flavors. There's no right or wrong way to do it. No right or wrong measurements. Continue blending until smooth. 

I usually throw whole bananas, peels and all, into the freezer when they have gotten too ripe to do anything with. Or if I know I wont be able to do anything with them before its too late. If you know ahead of time you are going to make this recipe, I recommend cutting a banana and freezing it. It'll be easier than trying to peel a frozen banana.

Blend ingredients in food processor. Then stir in chocolate chips.
(Note: I initially tried this in a blender, but that didnt work out. However, maybe your blender is better than mine and you can give it a try if you dont have a food processor.)

Dish out and enjoy!