Pumpkin Energy Bites
Choose any nut, seed, or combination that you like…or omit them altogether if you’re allergic to them or simply don’t like them.
The more nuts you throw in, the crunchier (and more expensive) it will be.
Nuts and seeds that you might consider using include…
- Brazil nuts
- chia seeds
- coconut flakes
- pepitas (pumpkin seeds)
- poppy seeds
- sesame seeds
- sliced almonds
- sunflower seeds
- unsweetened coconut flakes.
- Baking Powder……2tsp
- Sugar…1C granulated or brown sugar (or combination of both)
- Fat….1/4C butter, olive oil, or vegetable oil
- Milk…1C milk or buttermilk
Preheat oven to 350. Line one 9″x5″ loaf pan or three 6″x3″ mini pans with parchment paper, leaving an overhang on two sides so that you can easily remove the bread from the pan once it finishes cooking. Coat well with cooking spray.
Mix dry ingredients together. Make a well in the center.
Combine liquid ingredients. Add them into the well that you made in the dry ingredients.
Mix the ingredients together. Mixing the ingredients by hand gives your bread batter better texture and appearance than using a mixer…but be careful not to over mix your batter so that you bread won’t turn out tough. Your goal in whisking is to to break up any clumps in the flour and aerate the mix for a lighter loaf….so leave the batter lumpy and even with a few streaks of flour still showing.
Pumpkin Seed Brittle
- 1C sugar
- 1/2C water
- Pinch fine sea salt
- 3/4C green pumpkin seeds
- 3/4C bittersweet chocolate chips
- 1/4C chopped pumpkin seeds
- large-flake sea salt
Bring first three ingredients to a boil. Cook until candy thermometer reads 238ºF. Remove from heat. Stir in green pumpkin seeds with a wooden spoon. Stir 5min. Return pan to medium heat. Cook stirring constantly, 5 minutes.
Pour hot mixture onto parchment paper covered surface. Cover with a second sheet of parchment paper. Roll mixture between these two sheets of parchment paper as thinly as possible with rolling pin.
Let cool until firm. Break into pieces. Cool brittle completely.
Melt chocolate chips in microwave. Dip cooled brittle in chocolate. Sprinkle with 1/4C chopped pumpkin seeds and large-flake sea salt. Let cool until chocolate is firm.
Roasted Pumpkin Seeds
Collecting the Seeds…As you are carving or cutting the pumpkin to use for whatever else, collect the seeds of your pumpkin in a colander as you get them out. Once you have collected the seeds, rinse them under cold running water to remove any pulp and fiber. Pat them dry with paper towels as you spread them out on an ungreased cookie sheet.
Seasoning the Seeds…Toss the seeds with salt and either melted butter or olive oil.
A few more ideas for adding even more flavor to your pumpkin seeds are….
- Italian…2Tbsp melted butter, ¼C grated Parmesan, ½tsp Italian seasoning
- Savory…2Tbsp melted butter, 1tsp seasoned salt, 1tsp white vinegar (add vinegar after roasting)
- Spicy…2Tbsp olive oil, ½tsp Cajun seasoning, ½tsp fresh lime zest (add zest after roasting)
- Sweet…2Tbsp melted butter, 1Tbsp brown sugar, ½tsp cinnamon
Prepping the Oven…Preheat oven to 350°F.
Pre-boiling…Many people boil their pumpkin seeds before roasting them in order to make them extra crispy, but this can be skipped if you need to.
Baking…Roast the pumpkin seeds at 200 degrees for 20min…until light golden brown and crisp, stirring once.
Cooling...Cool at least 10min before serving.