Phillip Chua - NaturopathAug 12, 20211 min readPumpkin seed and lemon sliceUpdated: May 3I have found this one recently and find it a really great way to incorperate pumpkin seeds into your snacks in a way that your body can digest. It is surprisingly filling with all the good fats and protein in it. INGREDIENTS200g raw pepitaszest of 1 lemon1/2 tsp vanilla powder or vanilla paste70g honey or maple syrup2 Tbsp lemon juice120g coconut oil20g coconut flour1/2 tsp bicarb soda1/4 tsp fine sea salt100g currantsMethodMill pepitas into a fine powder in a food processor,Add the remaining ingredients (except currants) into the food processor and mix Remove mixture to the lined baking dish, and spread out evenly. Bake in 180C oven for 15-20 mins, or until golden brown and cooked through.Cool, then place into freezer to chill. Once chilled cut into 2x10cm bars.
I have found this one recently and find it a really great way to incorperate pumpkin seeds into your snacks in a way that your body can digest. It is surprisingly filling with all the good fats and protein in it. INGREDIENTS200g raw pepitaszest of 1 lemon1/2 tsp vanilla powder or vanilla paste70g honey or maple syrup2 Tbsp lemon juice120g coconut oil20g coconut flour1/2 tsp bicarb soda1/4 tsp fine sea salt100g currantsMethodMill pepitas into a fine powder in a food processor,Add the remaining ingredients (except currants) into the food processor and mix Remove mixture to the lined baking dish, and spread out evenly. Bake in 180C oven for 15-20 mins, or until golden brown and cooked through.Cool, then place into freezer to chill. Once chilled cut into 2x10cm bars.
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