Sometimes, I feel like I live in an all-or-nothing food world. Either I eat a meal or I don’t eat at all. Sometimes I don’t really want to eat a full meal, but I don’t want to be hungry. Usually, I just put off eating until I can’t stand it anymore and eat a full meal so that I don’t eat my arm off.
I would eat more if I had more snacks, but since store bought snacks are not an option, I have to make mine. Yeah, I know I could have carrots, celery sticks, nuts, etc, but I swear, raw veggies keep my stomach occupied for about 30 minutes-long enough for the water to be squeezed out of them, then I’m thinking about what to eat next. I’m also nutted out. I’ve consumed way too many, and I need a little balance now. I could probably live without nuts for the next 6 months and not even really miss them.
So I do have seeds. I found some pumpkin seeds last week in my fridge, and came up with another spicy, sweet way to eat them. I made these to go on top of a pumpkin muffin recipe I was testing (it was nice and cool and had a can of pumpkin puree I found in the pantry), and they were so good, I almost ate them all before the muffins were finished baking. It’s now a nice quick and easy snack that keeps my stomach occupied a little longer than raw radishes.
Candied Pumpkin Seeds
1 cup pumpkin seeds
1/8 teaspoon each of
*cardamon (I’m having a cardamon love affair right now!)
2 tablespoons yacon syrup
In a dry pan, toast pumpkin seeds on low to medium heat until slightly brown and fragrant. Stir constantly to prevent burning. Add all dry ingredients, stir in with the seeds and warm until fragrant. Add yacon syrup, remove from heat and stir to coat all seeds. Spread seeds on parchment paper and let cool to room temperature before eating. Try not to eat them all in one sitting!
*Yacon syrup candies beautifully, meaning it gets hard when warmed and then cooled. It does take much heat, so be careful not to scorch the syrup.
*Double and triple this once you try the recipe and like the results.
*You can also do this in the oven. Don’t toast the seeds before hand and mix all the ingredients together. Spread on parchment and bake at 350 for about 10-15 mins.