Pumpkins are a type of squash native to North America, which have been cultivated as a valuable source of food since as long ago as 7000 BC. The small, flat, green seeds that they contain are commonly known by their Spanish name of ‘pepitas’ or simply, pumpkin seeds. And organic pumpkin seeds are veritable powerhouses of nutrition, bursting with wholesome nutrients such as protein, fibre, vitamins, minerals and omeag-3 fatty acids. They are a particularly excellent source of zinc, a trace element that performs several important bodily functions. Indeed organic pumpkin seeds contain a whopping 10mg of zinc per every 100 grams, so much in fact, that the World Health Organisation positively recommends the consumption of the tasty superfood as a great way of obtaining this mineral.
Organic pumpkin seeds possess a slightly sweet, ever so nutty flavour that appeals to both adults and children alike. They are delicious when scattered over breakfast cereals, soups and salads, added to trail mix, or used as an ingredient in all of your favourite rawfood recipes. Alternatively they can be enjoyed on their own as an exceptionally sensible snack between meals. Our recipe for candied pumpkin seeds below turns ordinary organic pumpkin seeds into a tempting treat that’s an ideal alternative to fattening crisps and sugary sweets.
- 3 cups of organic pumpkin seeds
- Handful of cashew nuts
- 1/3 of a cup of agave nectar
First pre-soak your organic pumpkin seeds for around two hours.
Firstly roughly chop up your cashew nuts. Put these into a bowl, pour over the agave nectar and stir them together.
Now add in the organic pumpkin seeds and mix once more until the organic pumpkin seeds are thoroughly coated.
Place the coated organic pumpkin seeds onto a lined dehydrator tray and dehydrate at 42 Celcius for around 8-10 hours or until they are beautifully crisp and crunchy.
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