Pumpkin seeds

Yesterday I shoved you how to use your pumpkin flesh, today I'm going to show you how to use your pumpkin seeds.

Ingredients;


2 cups pumpkin seeds
2 tbs light olive oil
1-2 tsp salt (depends on how salty you like them)


First you need to rinse the seeds in cold water. You have to make sure you get rid of all the strings that are attached to the seeds and after pat dry thoroughly. (At one time I put them on a paper towel with another paper towel on the top and let them sit for a while...that was not a smart move. The paper sticked to the seeds and was almost impossible to remove. Now I always use a kitchen towel and perhaps you should too.)


In a large bowl mix the seeds, olive oil and salt making sure all the seeds are covered with the oil and the salt. Transfer to a baking sheet in a single layer.
Bake until crisp and golden, + - 15 min. If you had to little salt you can add more at this time. 

The seeds should be eaten asap, at least with the humidity here i South Florida they go moist pretty fast.
By the way...That shouldn't be a problem, they are pretty addictive. 

Pumpkin Bread

After pumpkin carving for Halloween I now have pumpkin seeds and pumpkin flesh waiting to be used.
Todays recipe is Pumpkin Bread. I used the same recipe i used for Banana Bread , replacing the mushed banana with pumpkin flesh.

Ingredients;


2 tablespoons butter
1/2 cup whole-wheat flour
3/4 cup all-purpose Flour
1/4 cup ground flaxseed
3/4 teaspoon coarse salt (I'm sure it works well with regular salt also..)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 large whole egg, plus 1 large egg white
1/2 cup packed light brown sugar  (I used a little less)
1 1/2 teaspoon pure vanilla extract
1 cup pumpkin flesh
1 tsp pumpkin spice

First preheat the oven to 350F and spray a 9 by 5 by 3 inch loaf pan or brush with butter or oil.


To prepare the pumpkin flesh; when carving the pumpkin save the flesh and then bake it in the oven (350F) until tender and transfer to a blender. Puree until smooth. If this makes more than 1 cup you can freeze the rest and use for your thanksgiving pumpkin pie...

In a bowl whisk flours, flaxseed, salt, pumpkin spice, baking powder and baking soda.

In another bowl with an electric mixer on medium speed, beat the egg and egg white until combined then add melted butter, sugar, vanilla and the pumpkin puree. Mix until just combined. Add the flour mixture and mix on low speed until incorporated. 

Pour the batter into the pan and bake until golden brown and tester comes out clean. I baked for 30 minutes. Let  cool slightly in the pan then turn onto rack. Cool completely, top side up. Best if eaten same day.

Hope you all had a wonderful Halloween yesterday.