After my company this summer left, I found this tub of pumpkin seeds in my cupboard. One of my daughters must have bought it for some recipe she was considering making.
Pumpkin seeds are a good source of fiber and protein, making them a great, filling snack choice or crunchy topping on a salad, according to Cooperative Extension at the University of Maine. For extra flavor, sprinkle your favorite dried seasoning, such as garlic, onion, nutritional yeast, or parmesan cheese, before baking.
Store dried or roasted seeds in an airtight container in the refrigerator, no more than 10 to 14 days. For longer storage, place in the freezer.
I just warmed up my last slice of pizza, whole wheat crust from Plantstrong that I added toppings to, for lunch and added pumpkin seeds. They provided a nice crunch.
However, I’ll put my pumpkin seeds in the freezer now. It’s been more than two weeks since they were purchased.
Here are two recipes using pumpkin seeds from Cooperative Extension at the University of Alaska Fairbanks:
Seed Crackers
- ¼ cup raw, unhulled sesame seeds
- ¼ cup raw pumpkin seeds
- ⅓ cup raw sunflower seeds
- ¼ cup chia seeds
- ½ cup water
- ¼ teaspoon salt, optional
Preheat oven to 300° F.
Place chia and sesame seeds in a medium mixing bowl. Stir to combine evenly. Add remaining seeds and mix until evenly distributed.
Stir salt in water until evenly dissolved. Add water to seed mixture; stir well. Let set 5 minutes for the liquid to be absorbed.
Line a baking sheet with parchment. Oil the parchment lightly.
Spread the seed mixture onto the oiled parchment about ¼ inch thick to 8″ x 14″ rectangle.
Bake in preheated oven 30 minutes. Remove from oven and turn over. Cut into cracker shapes and separate. Bake for another 15 minutes until dry and crunchy. Serve. Store leftovers in an airtight container in a cool dry place.
Note: Use fresh seeds for these crisps. Eat soon to prevent the healthy oils in seeds going rancid.
Seeds and Spices Crackers
- ⅓ cup pumpkin seeds
- ⅓ cup sunflower seeds
- ⅓ cup sesame seeds
- ¼ cup poppy seeds
- ¼ cup flax seeds
- ¼ cup quinoa or millet
- ¼ cup buckwheat groats
- ¼ cup amaranth
- ¼ cup hemp seeds
- ¼ cup chia seeds
- 1 tsp caraway seeds
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp onion granulated – optional
- 1½ cups warm water
Preheat oven to 300° F.
In a bowl, mix together the variety of seeds and spices with the water. Let the mixture set for an hour for the liquid to be absorbed.
Line a baking sheet with parchment. Oil the parchment lightly.
Spread the seed mixture onto the oiled parchment about ¼ inch thick.
Bake for an hour at 300° F. Break apart when done.
Option: Mix and match the seeds used to equal 2¾ cups. Must use at least ¼ cup chia seeds.
