There are so many
different methods for how you can roast pumpkin seeds. I have done it
several different ways myself and would like to share with you my
favorite way of doing it. I know that it's a bit of work to separate
the seeds and the stringy guts, and then have to wash, dry, and
roast, but the taste makes it really worth it!
I
love the combination of cinnamon and orange. It's simple, and yet the
smell of it is so comforting and aromatic. Those little seeds can
provide you a great amount of protein, magnesium, zinc, and
anti-oxidants, so next time you have the chance to cook with
pumpkins, do not throw away those yummy and nutritious little seeds.
They're great on top of plain yogurt (with more honey, of course!),
in your morning cereal, or they can be eaten alone as a healthy
snack. Roast them before your house party. It'll make your house
smell amazing!
Roasted Cinnamon Orange Pumpkin Seeds (yield 1 cup)
1
medium-sized sugar pumpkin
A:
1 C cold water
1/4
t sea salt
B:
1 T olive oil or grapeseed oil
1
1/2 T honey
1/2
t ground cinnamon
1/8
allspice
zest
of 1/2 orange
a
few cracks of sea salt
*If you don't prefer to roast with any spice, simply leave them and the orange zest out.
1.
Scoop out the stringy pumpkin guts; separate the flesh and the seeds. *Instructions on how to handle the pumpkin, please read Pumpkin Puree
2.
Place the seeds in a colander and rinse them under cold water.
3.
Soak the seeds in A for 8 up to 48 hours.
4.
Strain the seeds and place them on a baking sheet. Let it sit in the
oven for 8 hours or overnight to dry.
5.
Preheat the oven to 325ºF. Transfer the seeds into a bowl and mix with
B.
6.
Spread the seeds onto a baking sheet lined with a baking mat (I use
silpat).
7.
Bake for about 20-30 minutes until they're golden and crunchy. *Be
sure to keep an eye on them and stir them every 10 mins, so they
won't burn.
- Yvonne
烤南瓜籽的方式有很多種。這幾年來我試過各種不同方式之後，想在這裡與大家分享我自己最喜歡的方法。雖然使用新鮮南瓜籽比較費時間，要先將南瓜籽與裡面的南瓜肉分開，然後要沖洗，等乾燥後再烤它。但是這個過程會是值得的！
南瓜籽可以提供我們大量的蛋白質、鎂、鋅也超抗氧化。我一向就喜歡肉桂與橘子的味道，也感覺很適合這個季節。若有訪客，選擇在他們來臨之前烤，會讓您整個屋子都散發出濃濃
的橘子與肉桂香。此外，它也很適合撒在原味優格上(再淋上更多的蜂蜜！)、和早餐燕麥片、或甚至直接單獨享用都很棒喔！
橘香肉桂烤南瓜籽 (約一杯)
中型南瓜
1個
A: 水
1杯
海鹽
1/4小匙
B: 橄欖油或葡萄籽油
1大匙
蜂蜜
1 1/2
大匙
肉桂粉 1/2小匙
allspice(一種香料) 1/8小匙
半顆橘子皮
一點點海鹽
2.
把籽放入過濾網中，以冷水沖乾淨。
3.
將籽浸泡在A料中，泡8小時至48小時。
4.
將浸泡過的籽瀝乾，倒入烤盤上，放置烤箱內8個小時或隔夜讓它自然乾。
5.
將烤箱預熱至325ºF。將南瓜籽放入一容器中與B拌勻。
6.
將籽散佈在烤盤上。(可放一層羊皮紙在烤盤上)
7.
烤約20-30分鐘至金黃至脆。*要很留意，每10分鐘從烤箱拿出來翻動一下，不要烤焦。
- Yvonne
I've
done some research, and they say that soaking the fresh pumpkin seeds
in salted water before dehydrating them enables you to absorb more
vitamins from them during digestion. However, if you simply can't
wait, you can skip this procedure if you'd like.
之前在網站上找資料，據說在讓它乾燥之前浸泡在鹽水中，可以幫助我們在消化過程中從南瓜籽裡吸收較多的維生素
No comments:
Post a Comment
Thank you for your comment!
Merci de votre commentaire!