Roasted pumpkin seeds are such a special, healthy fall treat. The boys love taking these along for school snacks. We almost ran out of time to carve pumpkins this year and then we all remembered how much we love the roasted seeds and of course the spooky pumpkin carvings too!
Sweet and savory roasted pumkin seeds with coconut oil
2 cups rinsed pumpkin seeds
1-1/2 t. smoked paprika
1/2 t. sea salt
1 T. melted coconut oil
1 T. maple syrup
Preheat oven to 325.
Soak pumpkin seeds in water (most seeds will rise to the top) to remove pulp. Boil seeds in water for 8 minutes (this makes them easier to digest). Drain and pat them dry.
Mix the seeds with the remaining ingredients and roast them on a baking sheet for 18-20 min, making sure they do not burn. Stir with a wooden spoon halfway through.
Enjoy the crisp fall air !
my kitchen helper mixing up some of our quick pickled kohlrabi (listed below)
I have added a recipe link on the sidebar under the Five and one Story to easily locate recipes from our kitchen that I have posted on the blog. I have enjoyed sharing these recipes with all of you and hope this will make it easier to take a look back at any that peak your interest. Looking through this list makes me realize that I need to work on posting some dinner ideas. I usually modify most recipes or completely wing it in the kitchen at dinner time with what I have on hand, so taking the time to write down exact directions at such a busy time of day is not a simple task for me. I will try harder to post some dinner ideas and it would be nice not to reinvent the wheel each time I make our favorites too!
Baked oatmeal with pomegranate and pears (or other fruits available)
Fluffy gluten free pancakes
Peachy green chia smoothie
Strawberry ginger lime protein smoothie
Strawberry goat cheese scones / gluten free
VEGETABLES FROM THE GARDEN
Black zebra feta salad with zested lemon + basil
Caprese salad w/ a super green basil topping
Chinese red noodle beans with sriracha sauce
Mini tostadas (inspired by naturally ella)
Quick marinara sauce
Quick pickled kolhrabi
Bat pancakes / gluten free chocolate pancakes
Gluten free citrus cake
Raw cranberry relish
Spiced almond flour apple crisp
Spiced cocoa w/ almond milk and coconut oil
What a fantastic first week of fall it has been. Last weekend we went apple picking, so baking with apples is fresh on the mind. We started off with an easy favorite … apple crisp! I used this recipe from Joy the Baker with a few changes. First I doubled the recipe to fit a 9×12 pan and used an almond flour/oatmeal blend for the topping. I also used brown sugar and honey for sweeteners and coconut oil to replace some of the butter.
APPLE CRISP / with spiced almond flour topping
6-8 apples peeled, cored and sliced
3 T brown sugar
3 T. honey
2 t. chinese five spice powder (or a blend of your favorite fall spices)
1 -1/2 c. almond flour
1-1/2 c. oats
3/4 c. brown sugar
1 t. chinese five spice powder
1/2 t. salt
6 T. butter, chopped
1/2 c. coconut oil
Preheat oven to 350.
Add apples and other filling ingredients to a 9×12 glass pan. In a medium mixing bowl stir together the almond flour, oats, sugar, spice, and salt. Use your fingers to combine chopped butter with the flour /oat mixture (or melt the butter and stir in).Mix in the coconut oil with flour/oat mixture. Spread the topping over the apples and bake for approx. 40 min.