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Pumpkin seed recipes. How to cook pumpkin seeds. How to dry pumpkin seeds

And pumpkins aren't just used to make lanterns for Halloween. This amazing vegetable contains seeds that are incredibly healthy and can be used in delicious fall dishes. Pumpkin seeds are included in various sauces, salads, and can be added to muffins and sweet crispy flatbreads. 30 grams of seeds contain about 8.5 grams of protein and are an excellent source of iron, potassium, phosphorus, magnesium and zinc. We are ready to offer you 7 original recipes that will allow you to enjoy such a unique product.

1. Pumpkin seeds with Zapotec sauce

The dish contains beans, pumpkin seeds, chicken broth, shrimp, onions and epazote, which creates an amazing, rich and rich taste. Epazote seasoning is traditionally used in Mexican cooking.

Ingredients

1 cup dried beans

6 anise in pods

3 cups whole, unshelled pumpkin seeds

3 dried chiles de árbol, stems and seeds removed

2 cups chicken broth

50 g dried shrimp

1 medium onion, finely chopped

2 tablespoons dried epazote seasoning

Preparation

Preheat the oven to 190 degrees. Sort the beans and rinse. Place them in a medium-sized saucepan and add enough cold water to cover the beans by 2.5 cm. Bring to a boil over high heat, simmer for 1 minute and remove from heat. Leave the beans to steep for 1 hour. Place the star anise in a small saucepan, add a glass of water and bring to a boil, reduce the liquid by half, remove from the heat and set aside. Spread the pumpkin seeds evenly on the baking sheet and bake them for about 10 minutes until lightly toasted. Let them cool completely and then grind them in a food processor.

The seeds will begin to disintegrate, but pieces of the shell may still remain. For small batches, place pumpkin seeds in a sieve over a bowl and shake well. After each batch, pass a cup of water through a sieve to remove any stringy residue. Add the seeds to the cooked beans. Heat a skillet or small cast iron casserole over medium heat.

Rinse the peppers under cold running water, then dry and fry in a frying pan for 15 seconds on each side. Don't let the peppercorns burn. In a blender or food processor, combine chili pepper and one cup chicken broth. Add water, dried shrimp, onion, Epazote, star anise, and remaining chicken broth to the pot with the beans and pumpkin seeds. Bring to a boil over high heat. Add chili. Reduce heat and simmer in uncovered saucepan for 45 minutes or until beans are cooked through.

2. Green salad with pumpkin seeds and Asiago cheese

The perfect fall snack. The salad is fresh, crispy, extremely tasty, because it has such a rich composition - spinach, green salad, fried pumpkin seeds, Asiago cheese, and delicate balsamic sauce.

Ingredients:

2 tablespoons balsamic vinegar

1 tablespoon apple cider vinegar

2 teaspoons honey

1 teaspoon Dijon mustard

1 shallot, finely chopped

6 tablespoons olive oil

½ teaspoon salt

Ground black pepper, to taste

2 cups spinach

2 bunches watercress, trimmed, leaves torn into small pieces

1 red leaf or lettuce, torn into small pieces

½ cup roasted, salted pumpkin seeds

100g Asiago cheese, grated or thinly sliced with a paring knife

Preparation:

In a large bowl, whisk together balsamic vinegar, apple cider vinegar, honey, mustard and shallots. Add oil and stir, Salt and pepper to taste. Then add spinach, watercress, green salad, mix gently. Top with pumpkin seeds and cheese. Serve to the table.

3. Cherry and Pumpkin Seed Cupcakes

You can change up the classic cherry and almond muffins by using pumpkin seeds instead of almonds. The proposed set of products makes 12 servings.

Ingredients:

6 tablespoons unsalted butter, room temperature

¾ cup sugar

½ teaspoon salt

1 teaspoon pure vanilla extract

2 ½ cups flour

2 teaspoons baking powder

⅓ teaspoon baking soda

1 glass whole milk

230 g fresh cherries, pitted and coarsely chopped

½ cup shelled pumpkin seeds, toasted in a frying pan or oven

¼ cup shelled pumpkin seeds

Preparation:

Preheat the oven to 190 degrees. Prepare baking dishes, grease them with oil. Beat butter, sugar, salt in a bowl with a mixer. Add vanilla. Gradually add half the flour, then half the milk, then add the remaining flour and milk. Do not overheat the mixture to prevent the muffins from being tough. Add cherries and toasted pumpkin seeds to the mixture. Divide the batter evenly into the pans and sprinkle raw pumpkin seeds on top. Bake for 20-25 minutes until the cupcakes are golden brown. You can check the readiness of the dessert with a toothpick - when piercing the cupcake, it should come out dry.

4. Spicy flatbread with pumpkin seeds

Here is a dessert recipe that perfectly combines sweet and spicy flavors. Pumpkin seeds, cinnamon, salt, cayenne pepper, sugar, corn syrup, vanilla and butter combine to create a delicious treat. Enjoy this incredible dessert.

Ingredients:

2 cups shelled pumpkin seeds

1 ½ teaspoons baking soda

½ teaspoon ground cinnamon and salt

¼ teaspoon cayenne pepper (optional)

2 cups granulated sugar

1 cup brown sugar, corn syrup, or golden cane syrup

½ glass of water

1 stick (½ cup) unsalted butter, softened

1 tablespoon Vanilla extract

Preparation

Preheat the oven to 180 degrees. Place the pumpkin seeds in an even layer on a baking sheet lined with parchment paper and bake for 8-10 minutes until the seeds are lightly browned and fragrant. Use a large baking tray lined with two sheets of non-stick paper. In a small bowl, whisk together baking soda, cinnamon, salt and cayenne pepper. In a large saucepan, combine sugar, syrup and water. Cover and bring the mixture to a boil over high heat. Add butter.

Attach a thermometer to the pan and cook the mixture over medium-high heat, without stirring, for about 20 minutes, until the thermometer registers 150 degrees. Add pumpkin seeds and vanilla. Remove from heat. Add a small cup mixture of baking soda and cayenne pepper. Using a heat-resistant rubber spatula, move vigorously for 15 seconds. Pour the mixture onto the prepared baking sheet, spreading it with a metal spatula so that the layer is as thin as possible. Let cool, then tear the cake into pieces.

5. Crispy Pumpkin Almond Cookies

Thanks to the combination of almonds and pumpkin seeds, the dessert is not only tasty, but also very nutritious. These cookies are very easy to prepare. Cooking time is only 15 minutes.

Ingredients:

1 egg, plus 1 egg white

3 teaspoons vegetable oil

½ cup sugar

¼ cup wheat flour

1 cup raw, unsalted almonds

¾-1 cup green, raw and unsalted pumpkin seeds

Preparation:

Preheat the oven to 160 degrees. Mix all ingredients together in the order in which they are listed. Take a mold with a height of 25 cm and cover it with parchment paper. Grease with a thin layer of vegetable oil. Pour the mixture into the pan and bake for 20 minutes until the top of the cake is golden brown. Let the dessert cool, remove the parchment. Tear the crust into cookies of the desired shapes and sizes.

6. Pumpkin Seed Brownies

Prepare cakes with pumpkin seeds for a special date, they are very tasty, they are easy to prepare, in addition there is an amazing mousse that perfectly emphasizes the taste of the dessert. The proposed set of products makes 8 mini-cakes.

Ingredients:

1 cup pumpkin seeds

8 fresh dates

Chocolate mousse

1 avocado

1 ripe banana

3 tablespoons raw cocoa powder

1 tablespoon cocoa nibs

1 tablespoon blueberries

Preparation:

To prepare the mousse, blend all the above ingredients together in a blender for about 45 seconds. To make the brownies, divide the pumpkin seeds into three equal parts. Grind the first part in a blender for 20 seconds. Add the dates and the second half of the seeds and mix until you get a sticky dough. Add remaining pumpkin seeds and mix. Make 8 small balls, press and shape, the finished cakes should be 3cm thick and 2.5cm tall. Serve with chocolate fruit mousse.

7. Healthy pancakes with pumpkin seeds

If you're looking for a nutritious and healthy pancake recipe, then Low Carb Pumpkin Seed Pancakes are the way to go. They contain only five components and cooking time is 5 minutes. You can prepare 4 servings from the ingredients provided.

Ingredients

1 cup pumpkin seeds (unsalted)

1 cup water (room temperature)

¾ teaspoon stevia powder

1 teaspoon vanilla sugar

1 tablespoon olive oil

Preparation:

Mix all ingredients in a blender until the consistency of pancake batter. Add more water if necessary. Finally add stevia powder and vanilla. Distribute the batter evenly in a greased frying pan, fry the pancake until brown on one side, then turn over. One pancake is fried on each side for about 3-4 minutes, depending on how thick and dense it is.

In the modern food industry, pumpkin products are sometimes even more popular than the vegetable itself. Knowing how to cook pumpkin seeds, you can diversify your usual meager diet with not only new, but also nutritious dishes.

Salads with pumpkin seeds

You can prepare a new dish from pumpkin seeds, or you can add them to a regular salad and get a whole range of additional beneficial substances. Salad with pumpkin seeds, the recipe of which will also appeal to cheese lovers, is prepared as follows:

Compound

lettuce leaves - 1 bunch;
small tomatoes - 6 pcs.;
peeled pumpkin seeds - 1/2 cup;
Parmesan cheese and other types of hard cheeses in equal quantities - total amount 300 g;
olive oil - 2 tbsp. l.;
spices - Provençal herbs, salt, pepper.

Preparation

Tear the lettuce leaves into small pieces and then line the salad bowl with them.
Add sliced tomatoes to the salad.
Toast the shelled pumpkin seeds in a frying pan for 5 minutes.
Cut the cheese into the salad - one part into the salad itself, and sprinkle the other on top.
Season the salad with olive oil, pepper and salt to taste.
Serve with black bread.

A salad with pumpkin seeds can also be made based on fruit. To prepare it, cut hard fruits - apples, pears, melon, banana into small pieces. Add a handful of peeled, lightly toasted pumpkin seeds to them, mix everything and pour liquid honey to taste. Serve as dessert.

Pumpkin flour

It has long been known that pumpkin seed flour has no less healing properties than the orange beauty itself and its seeds. This valuable product is obtained by processing pumpkin seeds with their preliminary cleaning.

The composition of the flour includes:

gluten;
large composition of amino acids;
arigin;
carbohydrates;
fiber;
vegetable protein;
fats;
vitamins - C, B, K, E and F;
minerals - phosphorus, zinc, potassium.

All these components retain their huge reserves during grain processing. Pumpkin seed flour, the use of which has gained popularity especially in the last decade, due to its beneficial composition, has a positive effect on the functioning of many organs and systems and does not require a special method of use. It is enough to add it while preparing homemade baked goods, mix it with fermented milk products, cook porridge from it, mixing it with cereal.

The main substance that makes pumpkin flour healing is arigin. This is a rare component in plant products that has a positive effect on the condition of many organs:

is an excellent antioxidant;
prevents premature aging of the body;
is an immunostimulant that increases the body's resistance to external influences.

Arigin is a substance that helps lower blood sugar levels, which has a positive effect on people with diabetes and other endocrine diseases. Thanks to its properties, the activity of the endocrine glands is normalized.

Pumpkin seed flour is often used by overweight people with problems with the gastrointestinal tract, who suffer from stomach and intestinal ulcers. The non-aggressive action of flour does not irritate the inflamed mucous membrane, which characterizes the safety of this product for these diseases.

The product contains vital amino acids, the deficiency of which in food causes the body to malfunction and reduces its resistance to many diseases. Thus, the amino acid isoleucine, necessary for the formation of hemoglobin, regulates blood sugar levels. And methionine and cysteine promote the production of insulin.

The calorie content of pumpkin flour is 305 kcal per 100 g of product, which is lower than that of wheat flour.

The fiber in pumpkin seeds, which remains in large quantities when processed into flour, acts as a cleansing component on the intestines, helping to remove the remains of poorly digestible food from the body. This, in turn, does not allow harmful toxins and decomposition products to be deposited in the body. In retail sales you can buy packaged fiber from pumpkin seeds, which is added to everyday menu dishes at the rate indicated on the package.

Since pumpkin seed flour has seriously entered into everyday life, many recipes have been invented in which it acts as a main or additional ingredient. It is used to make delicious and nutritious bread, crispbreads, and is added to the dough of other baked goods.

What is made from pumpkin flour?

We offer recipes that can be prepared quickly and inexpensively at home.

Quick homemade bread made from pumpkin flour

Compound

sifted bread flour - 350 g;
pumpkin flour - 350 g;
sunflower or olive oil - 2 tbsp. l.;
water - 350 g;
salt - 1 tsp;
sugar - 2 tbsp. l.;
dry yeast - 1 tbsp. l.;
pumpkin seeds - a handful.

Preparation

Dissolve yeast, a little flour and sugar in warm water.
Leave to ferment for 20 minutes.
Gradually add the rest of the flour, and while kneading the bread, gradually add salt and vegetable oil.
Leave the finished dough to rise for 30 minutes. Knead.
Grease the mold with vegetable oil, lay out the dough, let it rise a little in the mold.
Moisten the top a little, sprinkle with raw pumpkin seeds and place in a preheated oven at 180 degrees for 40-50 minutes. To prevent the seed from burning, it is better to soak it in the shell for several hours before using it, then peel it.

When you have very little time, you can cook bread with pumpkin seeds in a bread machine.

Compound

250 g pumpkin puree;
150 g pumpkin flour;
150 g wheat flour;
0.5 cups melted butter;
2 tsp. soda;
salt, sugar;
2 eggs;
1 tbsp. l. baking powder.

In a large container, mix the flour, add baking powder, soda and salt.
In another container, beat the eggs, add sugar, pumpkin puree and melted butter, mix everything well.
Mix the contents from two containers. During kneading, if the dough turns out to be tight, you can dilute it with water, but only a little so that the bread can rise.
Place the dough in the oven container, let it sit for half an hour in a warm place, then put it in the bread maker to bake for an hour. Bread is baked in the main mode.

Flavored pumpkin bread with honey

Compound

500-600 g flour;
1 tsp dry yeast;
2 tbsp. l. liquid honey;
350 g pumpkin puree;
1 tsp salt;
1 tbsp. l. olive oil.

Preparation

Cut the pumpkin into pieces and boil until tender, drain the water and mash with a fork.
Sift the flour into a mixer cup (500 g), add yeast and mix.
If the consistency requires it, add the remaining flour.
Add pumpkin puree, honey, olive oil, salt.
Using the hook attachment, knead the dough for 8 minutes until the dough is smooth and does not stick to your hands.
Form into a ball, place in a mixer bowl, cover with cling film and leave in a warm place for 1 hour or until the dough has doubled in size.
Knead the dough, divide it into 2 (or 4 parts), form loaves and place in the mold, make oblique cuts with a sharp knife, cover with a towel and leave in a warm place for 20 minutes.
Heat the oven to 200 degrees, bake for 15-20 minutes.
You can grease with olive oil, crushed with garlic.

Pumpkin treats

Those with a sweet tooth will love this tasty, nutritious and, most importantly, healthy product, which Dagestani housewives have been preparing for their men since ancient times. Due to the beneficial qualities of the pumpkin grain itself, this dish was taken by warriors with them on long campaigns to maintain strength and stay well-fed. It is called Urbech. The peculiarity of this delicacy is that you can prepare urbech from pumpkin seeds, flax, sunflower seeds, hemp, etc.

Zinc-rich urbech is produced from pumpkin seeds. Eating this paste has a beneficial effect on the health of hair and skin, improves intestinal microflora, and normalizes digestion. A large amount of vitamin E makes pumpkin urbech a valuable source of antioxidants.

Urbech is prepared using millstones, which thoroughly grind the grains to a paste-like state. In traditional Dagestan cuisine, melted butter and honey are used to prepare this delicacy. The proportions for preparing urbech are the same. Sometimes it's worth adjusting the sweetness level. During the cooking process, it should be taken into account that the seeds should release oil and not just turn into powder.

In folk medicine, pumpkin urbech is mixed with goat fat and applied to boils and abscesses. The unique composition of this product helps in the treatment of many diseases.

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Experts believe that pumpkin seeds contain more benefits than pumpkin pulp. Among the main advantages, the following should be noted:

It should be recalled that, like other seeds and nuts, pumpkin seeds contain phytic acid, which impedes the body’s absorption of valuable nutrients. Pre-soaking and sprouting the seeds allows you to deactivate the acid and get the maximum benefit from them (improve bioavailability). .

Today we have 10+ recipes with valuable pumpkin seeds.

1 . Pumpkin seed pesto spread

Pumpkin seed pesto spread

This paste spread can be used for various purposes - instead of sandwich butter or sauce for raw vegetables, as an addition to the filling for appetizers - stuffed mushrooms or eggs, or added to cereal or pasta dishes. The set of spices and herbs can be varied to suit your taste.

Yields approximately 8-10 servings

Ingredients:

1 clove of garlic
2-3 tbsp. chopped cilantro (or basil or mint)
2 tbsp. chopped parsley
1 tsp pumpkin oil or olive oil
1 ½ cups raw pumpkin seeds
Sea salt to taste
A little cayenne pepper
Extra olive oil, as needed

Preparation:

Place all ingredients into a food processor.
Process by pulsing until a homogeneous consistency is obtained. add olive oil to desired consistency.
Transfer to an airtight container and refrigerate. Keep refrigerated.

Nutritional properties: 1/8 of the recipe (30 g) contains 149 calories, 13 g fat, 2 g sat., 0 mg cholesterol, 27 mg sodium, 5 g carbohydrates, 1 g fiber, 6 g protein, 53% DV of vitamin K, 22 % DN iron, 35% DN magnesium, 13% DN zinc, 18% DN copper, GN 1

2. Vegan pesto sauce

Vegan pesto sauce

Traditionally, pesto is made from basil leaves, pine nuts, olive oil and Parmesan. In this vegan version, I replaced the nuts with pumpkin seeds and added lemon juice (it adds a special twist). This sauce is good served as a dressing for salads, Italian spaghetti dishes, stewed vegetables, baked salmon or seafood. Tasty and simple Italian style, with bread (we have gluten-free). If desired, you can thicken the sauce by reducing the oil by half and doubling the amount of pumpkin seeds.

Ingredients:

2 cups fresh basil leaves
1/3 cup pumpkin seeds
3 cloves garlic, finely chopped
½ cup extra virgin olive oil
1½ tsp (or to taste) fresh lemon juice
½ tsp sea salt

Preparation:

Place basil leaves, seeds, lemon juice and salt in a food processor or blender. Process by pulsing until the mass decreases in volume.
Add garlic and chop in the same pulsing mode.
Turn the blender on to continuous operation and slowly pour in the olive oil in a small stream. Then stop the motor and clean the walls of the blender with a spatula. Continue until a homogeneous consistency is achieved. Add more lemon juice or salt to taste, if required.

Nutritional properties: 1/10 of the recipe (24 g) contains 123 calories, 13 g fat, 2 g sat., 0 mg cholesterol, 118 mg sodium, 1 g carbohydrates, 0 g fiber, 1 g protein, 36% DV of vitamin K, 7 % magnesium, 106 mg Omega-3, GN 0.

3. Pasta with creamy pumpkin seed Alfredo sauce

Ingredients:

220 g pasta (I used gluten free)
3-4 leaves of fresh herbs (kale or chard), chopped, stems removed
1 cup frozen green peas
¼ cup raw, shelled pumpkin seeds
¾ tsp salt (or to taste)
2-3 cloves of garlic
¼ cup chopped onion
¾ glass of milk according to the diet (I have almond milk)
1 tbsp. lemon juice
2 tbsp. nutritional yeast (optional or replace with Parmesan cheese if not excluded)
A little nutmeg, to taste
Ground black pepper, to taste

Preparation:

Heat water until boiling, add pasta and cook according to instructions. In the last 1-2 minutes, add frozen peas and chopped herb leaves.
While the pasta is cooking, make the sauce. Place all other ingredients (from seeds to peppers) in a blender or mini-processor and process until smooth and creamy. It will take approximately 1-2 minutes.
Pour the mixture into a small saucepan and simmer over low heat, stirring constantly, until the sauce begins to thicken, about 3-4 minutes. Add salt and spices to taste.
Place the finished pasta with vegetables in a colander and mix in a dish or pan with the prepared sauce. Serve immediately.

Nutritional properties:¼ serving contains 332 calories, 7 g fat, 1 g sat., 1 mg cholesterol, 153 mg sodium, 56 g carbohydrates, 4 g fiber, 13 g protein, 115% DV of vitamin A, 24% DV of vitamin C, 376 % DV of vitamin K, 198% DV of vitamin B1, 158% DV of vitamin B2, 95% DV of vitamin B3, 131% DV of vitamin B6, 52% DV of folate, 34% DV of vitamin B12, 13% DV of calcium, approximately 25% DV each iron and magnesium, 12% DV of potassium, approximately 18% DV of zinc and copper, 28% DV of selenium, GN 36.

4. Pumpkin seed pancakes

Pumpkin seed pancakes

Delicious, nutritious, low-carb pancakes made from seeds are a favorite breakfast for many children on a special diet, and not only that.

Yield: approximately 6 small servings

Ingredients:

1 ¼ cups raw, shelled pumpkin seeds (preferably previously soaked and dried)
1 cup of diet yogurt (for vegan you can use soy, coconut or substitute)
2 eggs or flax or chia seed gel substitutes
1 tsp baking powder
1 ½ tsp. fresh lemon juice
A little sea salt
1 tsp cinnamon (exclude for a low-oxalate diet)
Water as needed
Sweetener (liquid stevia as a no-calorie option) to taste
Fat according to diet (I used melted butter ghee)

Preparation:

In a coffee grinder, grind the pumpkin seeds in several stages (2-3 tablespoons each) until the consistency of flour is obtained. A powerful mini-blender (such as a nutri-bullet or magic bullet) will also do the job. Sift the ground mass, grind the remaining grains again to a finer state.
In a food processor (or your nutri-bullet) place the ground seed flour, eggs or egg gel substitutes, and all other ingredients. Turn on the blender and process until smooth. If the dough is too thick, add water in small portions until the desired consistency is reached.
Heat a frying pan (I have cast iron) over high heat, grease it with fat according to the diet. Reduce heat to medium-low and fry small pancakes as usual, flipping to the other side. Serve immediately with fruit, honey, etc. or keep in a warm oven until serving.

Nutritional properties: per 1/6 recipe (95 g) contains 208 calories, 17 g fat, 4 g sat., 73 mg cholesterol, 105 mg sodium, 7 g carbohydrates, 1 g fiber, 10 g protein, 19% DV of vitamin K, 10 % DV of vitamin B2, 26% DV of iron, 39% DV of magnesium, 16% DV of zinc, 21% DV of copper, 11% DV of selenium, GN 2

5. Paleo porridge without cooking

Ready in just 3 minutes! We can recommend preparing such porridge for that very occasion when the need for sweets suddenly arises... Coconut, seeds and cinnamon in the recipe will help balance blood sugar levels and take care of the feeling of fullness.

6. We bake muffins and a cake from pumpkin seeds

The cake layers are prepared according to the same recipe as

Pumpkins aren't just used to make lanterns for Halloween. This amazing vegetable contains seeds that are incredibly healthy and can be used in delicious fall dishes. Pumpkin seeds are included in various sauces, salads, and can be added to muffins and sweet crispy flatbreads. 30 grams of seeds contain about 8.5 grams of protein and are an excellent source of iron, potassium, phosphorus, magnesium and zinc.

1. Pumpkin seeds with Zapotec sauce

The dish contains beans, pumpkin seeds, chicken broth, shrimp, onions and epazote, which creates an amazing, rich and rich taste. Epazote seasoning is traditionally used in Mexican cooking.

Ingredients

1 cup dried beans

6 anise in pods

3 cups whole, unshelled pumpkin seeds

3 dried chiles de árbol, stems and seeds removed

2 cups chicken broth

50 g dried shrimp

1 medium onion, finely chopped

2 tablespoons dried epazote seasoning

Preparation

2. Green salad with pumpkin seeds and Asiago cheese

The perfect fall snack. The salad is fresh, crispy, extremely tasty, because it has such a rich composition - spinach, green salad, fried pumpkin seeds, Asiago cheese, and delicate balsamic sauce.

Ingredients:

2 tablespoons balsamic vinegar

1 tablespoon apple cider vinegar

2 teaspoons honey

1 teaspoon Dijon mustard

1 shallot, finely chopped

6 tablespoons olive oil

½ teaspoon salt

Ground black pepper, to taste

2 cups spinach

2 bunches watercress, trimmed, leaves torn into small pieces

1 red leaf or lettuce, torn into small pieces

½ cup roasted, salted pumpkin seeds

100g Asiago cheese, grated or thinly sliced with a paring knife

Preparation:

3. Cherry and Pumpkin Seed Cupcakes

You can change up the classic cherry and almond muffins by using pumpkin seeds instead of almonds. The proposed set of products makes 12 servings.

Ingredients:

6 tablespoons unsalted butter, room temperature

¾ cup sugar

½ teaspoon salt

1 teaspoon pure vanilla extract

2 ½ cups flour

2 teaspoons baking powder

⅓ teaspoon baking soda

1 glass whole milk

230 g fresh cherries, pitted and coarsely chopped

½ cup shelled pumpkin seeds, toasted in a frying pan or oven

¼ cup shelled pumpkin seeds

Preparation:

4. Spicy flatbread with pumpkin seeds

Ingredients:

2 cups shelled pumpkin seeds

1 ½ teaspoons baking soda

½ teaspoon ground cinnamon and salt

¼ teaspoon cayenne pepper (optional)

2 cups granulated sugar

1 cup brown sugar, corn syrup, or golden cane syrup

½ glass of water

1 stick (½ cup) unsalted butter, softened

1 tablespoon Vanilla extract

Preparation

5. Crispy Pumpkin Almond Cookies

Thanks to the combination of almonds and pumpkin seeds, the dessert is not only tasty, but also very nutritious. These cookies are very easy to prepare. Cooking time is only 15 minutes.

Ingredients:

1 egg, plus 1 egg white

3 teaspoons vegetable oil

½ cup sugar

¼ cup wheat flour

1 cup raw, unsalted almonds

¾-1 cup green, raw and unsalted pumpkin seeds

Preparation:

6. Pumpkin Seed Brownies

Ingredients:

1 cup pumpkin seeds

8 fresh dates