Saturday, October 20, 2012

Maple Sriracha Pepitas

This time of year it is so easy to make healthy comfort food.  I was thinking earlier that pumpkin pie sounded really lovely and I have about ten pumpkins sitting around waiting to be eaten.  It only takes about 45 minutes of baking to soften a pumpkin.  Although I didn't make pie, I did make a puree with pumpkin pie spice and a splash of vanilla with a tad bit of brown sugar.

The real pumpkin treasure are the seeds.  Pepitas are versatile in that you can add all kinds of seasonings to them.  Today I tried a Sriracha and maple syrup combination and it was fabulous!  The prevailing flavor is the maple and the pepper flavor of the Sriracha fades but leaves the heat.  
So its maple with a kick!  
That paired with the satisfying texture and crunch makes one happy. 

  I used the seeds from 2 pie pumpkins so maybe a cup and a half of seeds.  I rinsed and strained them and put the pepitas in pyrex bowl that has a lid.   I then added about a tablespoon of maple syrup and about a teaspoon of sriracha with just a sprinkling of salt.   I put the lid on and shook it all up.

  I let the mixture sit for the afternoon.  Not intentionally but the library and gorgeous weather were calling us so food prep was put on hold.  I don't know that the seeds absorbed any of the sauce but the sriracha and maple syrup had time to marry.

  I think the key to this recipe is the maple syrup.  It is pure maple syrup.  The real deal.  No fake flavors or any other syrups besides maple.  That paired with the spicy sriracha is bliss for your mouth!

  Place a single layer or as close to it as you can on a cookie sheet and put in an oven that has been preheated to 350.  Bake for 30 minutes.  I stirred them every 10 minutes or so.   The sugars in the syrup will darken and stick quickly, hence the frequency of stirring.    I use a counter top convection oven for just about all of my baking.  I followed the above directions for the convection oven so you might need to modify for a standard oven.   Since a convection oven blows hot air and a standard oven does not then the difference might be that you have to bake them a bit longer.  Taste test them at 30 minutes and go from there.

1.5 cups pumpkin seeds rinsed and strained
1tbsp maple syrup
1-2 tsp Sriracha
pinch of salt

Preheat oven to 350.  Place pumpkin seeds on cookie sheet and bake for 30 minutes stirring every 10 minutes.  If you share make sure to be aggressive about getting your portion.  These will go quick!

These would be a scrumptious snack food while watching that game that everyone watches this time of year......Football.....Thats the one with the sticks isn't it....(for my Whovian friends :)

Angie Bee

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