Chocolate pistachio coconut bars
This recipe is really decadent, healthy, dairy free and gluten free. It makes a perfect dessert. No need to bake- just freeze each layer. This dessert is festive and fun and can easily be made ahead of time and stored in the freezer to take with you to the next social ocassion.
Ingredients for the base:
1 cup raw almonds
1 cup medjool dates
!/4 cup organic cacao powder
2 tbsp melted coconut oil
Directions for the base:
Pulse the almonds and cacao in the food processor until it resembles a fine crumb.
While the food processor is running, add in the dates one at a time and the coconut oil until it is well combined.
Pour the mixture into a small 8-10 baking tin lined with baking paper and press it down ot form the base. Place in the freezer to set.
Ingredients for the filling:
1 cup dried cranberries
3/4 cup desiccated coconut unsweetened
2 tbsp melted coconut oil
1/2 cup raw pistachio nuts
1/2 cup coconut cream
Directions for the filling:
Pulse the cranberries, coconut and pistachios in the food processor until chopped
Add the coconut oil and coconut cream and pulse again until the mixture is well combined
Pour the mixture on top of the base and return to the freezer to set.
Ingredients for Chocolate topping:
1/2 cup of melted coconut oil
1/4 cup of pure maple syrup
1/4 cup organic cacao powder
Directions fo chocolate topping:
Add the coconut oil, maple syrup and cacao to a small mixing bowl and stir until it is combined and resembles chocolate sauce.
Spread the chocolate sauce on op of the filling. Make sure the filling is set before you do this step.
Pop it back into the freezer for an hour and then remove it from the baking tin. Slice it up and store it in an airtight container in the fridge.
Chocolate biscotti with hazelnuts
This simple twice baked chocolate biscotti recipe has a perfect crunch and crispy texture and makes them ideal for dunking into your favourite hot beverage.
Servings: 72 biscottis
Ingredients:
1 cup hazelnuts raw
2 1/2 cups all purpose flour
1/2 cup unsweetened cocoa
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter softened
1 cup granulated sugar
3 eggs room temperature
2 tsp vanilla extract
Directions:
Preheat oven to 325 degrees (Position rack in the center)
Line a large baking sheet with parchment paper
Spread hazelnuts on a baking sheet and toast in the oven for about 12-15minutes, or until skins begin to crack. Wrap nuts in a kitchen towel for a few minutes. rub hazelnuts together to remove skin.
Increase oven temperature to 350 degrees.
In a medium bowl, sift and whisk together the dry ingredients (flour, cocoa, baking powder and salt) Set aside.
In a large mixing bowl or bowl of an electric mixer fitted with a paddle attachement, beat butter and sugar until fluffy.
Beat in eggs, one at a time
Add vanilla extract
Add flour mixture to egg mixture with a wooden spoon until just incorporated (do not over mix)
Fold in choppeed hazelnuts and chopped chocolate
Divide dough into quarters. Place each quarter on the cookie sheet, shaping each into a 15 inch log. Flatten each biscotti log until 1 1/2 inches wide.
Transfer to a cutting board
Use a serrated knife, slice cookies at an angle about 1/2 inch thick.
Place the sliced cookies back on the baking sheets and return them to the oven for about another 20-30 minutes (the longer they stay in the oven, the crispier they get) Turn them over at around the 10 minute mark
Remove from oven and enjoy!
Kulfi hearts
Kulfi is a frozen dessert originating in the Indian subcontinent. Kulfi is a traditional Indian ice cream and is similar to a frozen custard. This one is very simple and easy and literally takes 10 minutes to prepare and of course you need to freeze it overnight. I love the saffron, cardamom, pistachios and chopped almonds. This recipe is inspired by the late Noorbanu Nimji.
I have added some cocoa powder to some of the mixture to make it chocolatey.
You can try different variations like mango pulp, rose water, etc.
Ingredients:
385 ml tin evaporated milk
300 ml condensed milk
250 ml whipping cream
1/4 tsp cardamom ground
6 strands saffron
10 almonds, coarse ground
10 pistachio kernels, coarse ground
Directions:
Blend all the above ingredients except the nuts. Fold in ground nuts and pour mixture into molds of your choice or a shallow dish (12”x8”)
Enjoy!!
My strawberry hearts
No bake and so simple and easy. These look so divine and classy and so romantic! It’s a great Valentines day dessert but you can make these on any occasion. The graham crumbs are a hit and yes they taste like “New York style” cheese cake. Instead of your regular cheese cake ingredients, I substituted sour cream for thick Greek style yogurt and maple syrup for sugar. You can make it plant-based too by substituting non-dairy cream cheese and cream.
Serves 2
Prep /cook time 10 mins
Ingredients:
4oz cream cheese, softened( Daiya plain cream cheese- dairy free)
2 tbsp maple syrup
1/4 cup thick Greek yogurt ( Chobani oat yogurt)
1 tbsp lemon juice
1/2 tsp vanilla extract
3/4 cup whipping cream( Silk brand dairy free whipping cream)
8 large strawberries, (tops cut and split length wise)
1/4 cup graham crumbs
Directions
Place cream cheese, maple syrup, yogurt,,lemon juice, vanilla extract in an electrical mixer and beat together till smooth.
Scrape down sides and set aside.
Whip the whipping cream till stiff and fold the cream into the cream cheese mixture till mixture is fully blended.
Slice strawberries (the backs so they sit up straight)
Fill a piping bag (star tip) with cream cheese mixture and pipe into each strawberry
Finish each with a sprinkle of graham crumbs and serve.
Makes 16
Super healthy Valentine chocolates
These super healthy treats aren’t just for Valentine’s day. They can be made all the time in place of high sugar chocolates. Only 4 ingredients and so good. Heart healthy ingredients like walnuts, Medjool dates, maple syrup and cocoa powder are mixed together and voila! Kids will love them too. Top with your favourite topping or just leave them plain.
Prep time: 20 minutes
Serves 24 small molds or 12 medium molds
Ingredients:
1 cup walnuts
1/4 cup cocoa powder
2 tbsp maple syrup
Directions:
Grind walnuts into powder in a food processor
Add Medjool dates to ground walnuts and mash with your hands till mixture is completely incorporated
Add cocoa and maple syrup and mix all ingredients in a food processor.
Shape into molds of your choice (hearts for Valentines)
Top with your favourite dried fruit, coconut, goji berries or just leave them plain.
Enjoy!
Tasha's jam filled cookies
My daughter Tasha just arrived for the holidays from University and took over the kitchen. She made a million of these cookies and well you can’t just have one. The coconut makes it nutty and sweet and the flavours of the different jams are mouth watering.
Makes 32 cookies
Ingredients:
3/4 Lb unsalted butter 9room temperature)
1 cup organic cane sugar
1 tsp vanilla extract
1/4 tsp kosher salt
3 1/2 cups all purpose flour
1 egg beaten with 1 tbsp water for egg wash
6 -8 ounces sweetened flaked coconut
strawberry, apricot, or raspberry jam (your choice)
Directions:
Preheat the oven to 350 degrees F
In an electric mixer, cream together the butter and sugar until they are combined and then add the vanilla. Separately, sift together the flour and salt. Add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on floured board and roll together into a flat disk. Wrap in saran wrap and chill for 25 minutes.
Roll the dough into 1 oz balls. Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and make an indent with your finger. Drop 1/4 tsp of jam into each indentation. Bake for 20 to 25 minutes until the coconut is a golden brown colour. Cool and serve.
Red lentil fritters (bhajias)
Going plant-based doesn’t have to be boring. It’s so exciting when we try new things. These red lentil fritters (bhajias) are crispy and delicious. They are very popular in Gujarat, India. Yes they are fried and amazing hot and fresh. I love making them as lettuce wraps and add my tamarind chutney and kachumber ( an Indian pico de gallo) Recipe for kachumber berlow and tamarind chutney here.
Serves 8
Prep time 20 mins
Cook time 40 mins
Ingredients
2 cups red split lentils
1 tbsp garlic paste
1tbsp ginger paste
2 tbsp organic sugar
1 tsp Himalayan salt
1tbsp lemon juice
1 tsp cayenne
1 tsp cumin ground
1/2 cup chopped cilantro
Oil for frying (grapeseed or sunflower)
Ingredients for katchumber
½ red onion, finely chopped
½ carrot, finely chopped
½ cucumber, finely chopped
1/2 cup cilantro, finely chopped (optional)
lemon juice of ½ a lemon
pinch cayenne (to taste)
pinch Himalayan salt (to taste)
Directions
Soak lentils for 4-5 hours; rinse and add all ingredients into a food processor and grind for about 30 seconds to a minute till all lentils are ground and mixture is nicely combined.
In a wok or deep frying pan heat oil to medium high
Fry teaspoon fulls of red lentil mixture and fry till golden brown (about 7 mins) Remove and place on paper towel to drain the oil.
Decorate on a bed of lettuce and serve with katchumber and tamarind chutney like a lettuce wrap
Directions for Katchumber
Dice all ingredients and mix. Serve as a condiment to most indian dishes. Serve also as a topping with red lentil bhajias in a lettuce wrap.
Enjoy!!
Shrikand
Shrikand is a traditional thick and creamy Indian sweet made from strained yogurt. It is often served as part of the thali platter or with puris (puffed deep fried whole wheat bread). It is a traditional dessert in the Gujarati cuisine. This recipe is the shorter and more simpler version than the authentic recipe where the yogurt is hung in a muslin bag for hours to strain the water. Thick yogurt like Skyr is available now and it makes the dreamiest, creamiest dessert of all time.
Serves 4-6
Ingredients:
500 grams of Skyr thick Icelandic yogurt
6 tbsp organic sugar
1 tsp cardamom ground
1/2 tsp nutmeg ground
2tbsp almonds and pistachios coarse crushed (save some for garnish)
10 strands saffron bloomed
Directions:
Bloom saffron in 2 tbsp of warm water. In a mixing bowl, add all ingredients to the thick and creamy skyr yogurt. Mix all ingredients and serve cool with the thaali or enjoy on its own as a refreshing dessert. Serve in tiny bowls and garnish with nuts.
Variations:
for a rose flavoured shrikand, add 1 tsp rose water instead of saffron and garnish with dried rose petals
for mango shrikand, add 1/2 cup mango pulp and garnish with nuts and sliced mango
for sugar-free version, substitute Krisda sugar
Potato bhajias with tamarind chutney
Growing up in Uganda, East Africa my mom made these amazing crispy potato bhajias when we had unexpected guests. This amazing snack was served with tamarind chutney and hot masala chai. Ingredients were always in the pantry and it didn’t take long for my mom to make these delicious crispy goodness. I just mastered these and want to share my mom’s recipe. This recipe originates from Gujarat and was made popular in East Africa and is enjoyed here in the west by so many. Make sure to eat them right away and don’t wait for anyone! They are meant to be eaten hot ….
Ingredients:
2 cups channa flour
4 russet potatoes
3/4 tsp garlic paste
1/2 tsp ginger paste
1/2 tsp green chilli paste or 1/4 tsp cayenne
1/2 tsp baking soda
3/4 tsp ajwan seeds
1/4 tsp turmeric
1 tsp sea salt
1/4 cup chopped cilantro
1 1/2 -2 cups water
1 Ltr sunflower oil or grape seed oil for frying
Directions:
Wash, peel and slice potatoes thinly but not too thin (5 mm). Should’t be transparent
In a separate bowl, mix channa flour garlic, ginger, green chilli, spices and cilantro
Add water slowly and mix with your hands till batter is thick and not too runny
Heat oil in a deep pan to high heat.
Dip potato slices one at a time in to the batter and slowly transfer to hot oil one at a time
Keep turning the bhajias till crispy golden brown.
Remove bhajias and place on a paper towel to remove excess oil
Serve right away with tamarind chutney.
Enjoy!!
Sev (Sweet vermicelli) and Sev Kheer dessert for Eid
Eid is a happy festival celebrated on the last day of Ramadhan by all Muslims around the world. Sev and Sev Kheer is enjoyed traditionally during the day while celebrating. Sev is a special sweet dish made with butter, vermicelli, sugar and saffron. Scroll down to see the Sev kheer recipe. Eid Mubarak!
Serves 6
Ingredients:
1/4 cup butter
150g vermicelli noodles
20 sultanas
1 1/2 cup water
3/4 cup sugar
20 strands saffron
Directions:
In a small saucepan bring water, sugar and saffron to boil
In a medium sized saucepan melt butter and add broken vermicelli and saute till golden brown.
Add sultans and cook for a couple of minutes till they pop.
Add the boiled sugar syrup to the vermicelli being careful not to burn yourself.
Continue cooking till water has evaporated.
Cover pot and bake in a preheated oven at 250 degrees for about 20 minutes.
Garnish with crushed pistachios, crushed almonds and pomegranate seeds.
Serve with hot papadums.
Sev Kheer
Sev Kheer is a vermicelli pudding and is a must have during the month of Ramadhan as well as on the last day, celebrated as the festival of Eid by Muslims around the world.. This was one of my favourite puddings growing up and I have to have it on Eid. Use our recipe for Sev and just add boiled milk and enjoy warm or cold. It’s your choice. I love it warm.
Serves 6-8
Ingredients:
1 litre milk
1/4 cup whipping cream or heavy cream
1 can evaporated milk
2-3 tbsp sugar
1/2tsp cardamom ground
1/4 tsp nutmeg ground
15 strands saffron
1 teaspoon slivered almonds
1 teaspoon pistachios crushed
Directions:
Bring milk and sugar to boil and then add cardamom, nutmeg and saffron
Add boiled milk to sev and mix thoroughly
Garnish with pistachios, almonds, pomegranate or rose petals
Banana peanut butter ice cream
When you have ripe bananas, you either make banana bread or banana peanut butter ice cream. This vegan ice cream is so rich and delicious and only has 4 ingredients and so simple to make.
Ingredients:
3/4 tablespoon coconut oil
2 medium ripe bananas, slit in half and cut into 2 inch pieces
2 tablespoons Galloway’s fresh ground peanut butter
1/4 cup almond milk
Directions:
in a skillet, melt coconut oil on medium to hight heat.
Add bananas and saute till caramelized. Let cool
Transfer bananas to a freezer safe bowl or zip lock bag and freeze
In a blender, add frozen bananas, Galloway’s peanut butter, almond milk
Blend all ingredients till smooth
Garnish with your choice of nuts. We added pistachios and almonds
Spicy roasted chickpeas
Chickpeas are a great snack and if you are following a plant-based diet, they are a great source of protein. You can make these spicy or non spicy (just remove the cayenne from the recipe). I prefer using dry chickpeas instead of canned as they seem to turn out crispy and the flavour is amazing.
Ingredients:
1 cup dried chickpeas
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon sea salt
1/4 teaspoon cayenne
1/4 teaspoon cumin ground
Directions:
Rinse and soak chickpeas in water for 24 hours. Dry chickpeas on a paper towel till completely dry.
Bake on a baking sheet at 400 degrees for 10 minutes. Remove from heat and add olive oil, lemon juice and the rest of the spices. Mix well. Bake again for 10 minutes at 375 degrees. Switch off the oven an let the chickpeas cool off in the oven for another 10-20 minutes.
You should have crispy , crunchy chickpeas!! Serve as a topper on salad or just as a snack.
Enjoy!
Kulfi hearts
Kulfi is a frozen dessert originating in the Indian subcontinent. Kulfi is a traditional Indian ice cream and is similar to a frozen custard. This one is very simple and easy and literally takes 10 minutes to prepare and of course you need to freeze it overnight. I love the saffron, cardamom, pistachios and chopped almonds. This recipe is inspired by the late Noorbanu Nimji.
I have added some cocoa powder to some of the mixture to make it chocolatey.
You can try different variations like mango pulp, rose water, etc.
Ingredients:
385 ml tin evaporated milk
300 ml condensed milk
250 ml whipping cream
1/4 tsp cardamom ground
6 strands saffron
10 almonds, coarse ground
10 pistachio kernels, coarse ground
Directions:
Blend all the above ingredients except the nuts. Fold in ground nuts and pour mixture into molds of your choice or a shallow dish (12”x8”)
Enjoy!!
Super healthy Valentine chocolates
These super healthy treats aren’t just for Valentine’s day. They can be made all the time in place of high sugar chocolates. Only 4 ingredients and so good. Heart healthy ingredients like walnuts, Medjool dates, maple syrup and cocoa powder are mixed together and voila! Kids will love them too. Top with your favourite topping or just leave them plain.
Prep time: 20 minutes
Serves 24 small molds or 12 medium molds
Ingredients:
1 cup walnuts
1/4 cup cocoa powder
2 tbsp maple syrup
Directions:
Grind walnuts into powder in a food processor
Add Medjool dates to ground walnuts and mash with your hands till mixture is completely incorporated
Add cocoa and maple syrup and mix all ingredients in a food processor.
Shape into molds of your choice (hearts for Valentines)
Top with your favourite dried fruit, coconut, goji berries or just leave them plain.
Enjoy!
Mushrooms in chilli garlic and XOXO sauce
Happy Chinese New year!! This plant based dish is inspired by my friend Rene from Tru Nosh’s XOXO sauce. I added her amazing sauce made with love. It is a super easy dish and can be served as an appetizer or on top of noodles or Chinese fried rice. Enjoy this dish and you can make it as spicy as you want. The XOXO sauce brings the UMAMi flavours out and its perfect for Chinese NewYear!
Ingredients:
2 tbsp sesame oil (or butter and olive oil)
1 onion chopped, finely
5 garlic cloves minced
1 tbsp rice vinegar
2 tbsp soy sauce
2 tbsp Chilli garlic sauce
2 tbsp True Nosh XOXO sauce
1 tsp Himalayan salt
2 cups mushrooms
2 tsp sesame seeds
1/4 cup green onions, chopped fine
1/4 cup cilantro, chopped fine
Directions:
Add sesame oil to a frying pan on medium heat. Add chopped onions and garlic and saute till onions are translucent.
Add rice vinegar, soy sauce and chilli garlic sauce. Saute and then add True Nosh XOXO sauce.
Add mushrooms and stir. Keep cooking on medium heat. Add salt and keep cooking mushrooms till done.
Mix in chopped green onions, cilantro and sesame seeds and serve over rice or noodles or on their own.
Enjoy!
My strawberry hearts
No bake and so simple and easy. These look so divine and classy and so romantic! It’s a great Valentines day dessert but you can make these on any occasion. The graham crumbs are a hit and yes they taste like “New York style” cheese cake. Instead of your regular cheese cake ingredients, I substituted sour cream for thick Greek style yogurt and maple syrup for sugar. You can make it plant-based too by substituting non-dairy cream cheese and cream.
Serves 2
Prep /cook time 10 mins
Ingredients:
4oz cream cheese, softened( Daiya plain cream cheese- dairy free)
2 tbsp maple syrup
1/4 cup thick Greek yogurt ( Chobani oat yogurt)
1 tbsp lemon juice
1/2 tsp vanilla extract
3/4 cup whipping cream( Silk brand dairy free whipping cream)
8 large strawberries, (tops cut and split length wise)
1/4 cup graham crumbs
Directions
Place cream cheese, maple syrup, yogurt,,lemon juice, vanilla extract in an electrical mixer and beat together till smooth.
Scrape down sides and set aside.
Whip the whipping cream till stiff and fold the cream into the cream cheese mixture till mixture is fully blended.
Slice strawberries (the backs so they sit up straight)
Fill a piping bag (star tip) with cream cheese mixture and pipe into each strawberry
Finish each with a sprinkle of graham crumbs and serve.
Makes 16
Spicy seed crackers ( so many different ways)
Whether you are on a Ketogenic diet or on a paleo diet or just want to eat healthy, these super seedy crackers are delicious and so easy to make. These are gluten free, plant based and so tasty. They take about 2 minutes to prepare but baking time is about 2 1/2 to 3 hours. You can do your household chores or watch a show while waiting for these spicy crispy crackers.
Ingredients:
1/2 cup pumpkin seeds
1 cup flax meal
1/3 cup sesame seeds, hulled raw
1/4 cup black chia seeds
1 tsp Himalayan salt
1 1/4 cup water
You can add the following spices and herbs
1/2 tsp garlic powder, 1/2 tsp basil, 1/2 tsp chives, 1/2 tsp oregano
1/2 tsp parsley, 1/2 tsp thyme, 1/2 tsp garlic powder, 1/2 tsp marjoram
1/2 tsp coriander ground, 1/2 tsp garlic powder, 1/4 tsp cayenne, 1/2 tsp cumin ground
1/2 tsp garlic powder, 1/2 tsp basil, 1/2 tsp chives, 1/2 tsp parsley, 1/2 tsp tarragon
Directions
Preheat your oven to 200 degrees F
Grind the pumpkin seeds in a food processor till coarse
Mix all ingredients in a large bowl and stir till the seeds gel together ( about 1 minute)
Place parchment paper on 2 large baking sheets and flatten the seedy mixture into a thin layer.
Use a knife to score the mixture to evenly sized pieces.
Place the baking sheet in the oven and bake for 2 1/2 to 3 hours till fully dehydrated, rotating pan half way through. Allow crackers to cool completely, then break apart.
Store crackers in a sealed container up to two weeks.
Almond amaretti cookies
These have got to be my old time favourite cookies! They are so moist and chewy and full of almond flavour!! These Italian cookies are are naturally gluten free, made with almond flour, sugar, egg whites and a splash of almond extract. You can also make these sugar free by adding stevia or your favourite sugar free swetener. Enjoy these anytime of the year with a cup of expresso or a tea.
Ingredients
5 egg whites
1/4 tsp salt
5 cups almond flour
1 1/2 cup sugar
1/2 tsp vanilla extract
2tbsp almond extract
1/2 cup icing sugar
Directions
Beat egg whites with a pinch of salt in a mixer till stiff peaks form
Add vanilla extract and almond extract and mix again and set mixture aside.
In a bowl, add 5 cups of almond flour and sugar and mix.
Fold in the almond flour mixture into the egg whites a little at a time with a spatula til you have a thick paste texture.
Scoop out the mounds of cookie dough and roll into round balls. Drop the balls into icing sugar and evenly coat them.
Place cookies onto a cookie sheet lined with parchment paper and lightly press each cookie with your hand. Bake at 325 degrees for 25 minutes.
You can make a little hole in the centre and add an almond, or cherry or jam or a coffee bean.
Enjoy!
Gingerbread cookies
This recipe is amazing and I got it from Gimme some oven. Your home is guaranteed to smell amazing. This one has fresh orange zest and it really does the trick.
Vegan substitutes included.
Makes 40 cookies.
Ingredients
3 1/4 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground ginger
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg (all from our baking spice dabba)
3/4 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup unsalted butter, softened to room temperature (use vegan butter here if vegan)
1/2 cup packed brown sugar (or maple syrup, agave syrup)
1 large egg (flax egg if vegan)
1/2 cup molasses
1 1/2 teaspoons vanilla extract
zest of one small orange(optional)
Icing
2 cups Icing sugar
2–3 tablespoons milk (soy, oat or almond milk)
1/4 teaspoon vanilla extract
Directions:
Whisk together your dry ingredients. Flour, cinnamon, ginger, baking soda,, cloves, salt and nutmeg.
Beat the dough. Using a stand mixer or hand mixer, beat the butter and sugar together until light and fluffy. Add in eggs and molasses, and beat on medium speed until combined. Then gradually add in the flour mixture, and beat on medium-low speed until just combined.
Chill the dough. Divide the dough into two equal portions and form each into a ball. then gently use your hands to flatten each ball into a 1 “ thick disk, wrap tightly in plastic wrap, and refrigerator for an hour or so until the dough is pliable.
Roll and cut the dough. Unwrap one of the discs and place it on a lightly-floured surface. Use a floured rolling pin to roll the dough evenly until it is approximately 1.8 inch thick. Then use your favourite cookie cutters to cut your desired shapes, re rolling the dough as needed to cut more. Transfer the shapes to parchment covered baking sheet.
Bake at 350 degrees for about 8-10 minutes or until the cookies are crisp around the edges and on the top. Remove from oven and let cool for 5 minutes., then transfer to a wire rack to finish cooling
Decorate: Once the cookies cool to room temperature, feel free to decorate as desired with the icing.
Roasted pumpkin seeds
Don’t ditch the pumpkin seeds after carving!
Instead, use them to roast and spice or sweeten them however you want!
For a sweet or savoury recipe, try adding some of our spices and seasonings to your pumpkin seeds.
Remove and clean the seeds from your pumpkin. Dry the seeds. Add oil, salt and seasonings.
In a bowl add 1 tbsp sunflower oil, coconut oil or avocado oil to
1 cup of seeds. (Keep the ratio the same for more seeds) add your favourite seasonings making sure to coat each seed well with mixture.
Place seeds on a baking sheet (use parchment paper for best results)
Bake for 20-30 minutes at 300 degrees F or until pumpkin seeds are crisp and golden brown. Rotate pan if you see some seeds getting darker and make sure to stir 2-3 times during the baking time.
Let cool and they will crisp up.
Enjoy this treat with your loved ones on Halloween!
Use the following Galloway’s Spices and seasonings or scroll down for some spooky recipes and make your own sweet or savoury pumpkin seeds.
Cinnamon sugar:
For 1 cup of raw pumpkin seeds you will need:
2tsp olive oil
2tbsp brown sugar
1 teaspoon cinnamon
pinch of sea salt
Sweet & spicy:
For 1 cup of raw pumpkin seeds you will need
2 teaspoons olive oil
2 tablespoons brown sugar
1 teaspoon sea salt
1/2 tsp cayenne or to taste
1/2 tsp black pepper or to taste
Pizza roasted pumpkin seeds:
For 1 cup of raw pumpkin seeds you will need
2 tsp olive oi
2 tbsp grated parmesan cheese or nutritional yeast
1 tsp dried basil
1 tsp dried oregano
1/2 tsp sea salt
1/2 tsp garlic powder