Raw Sprouted Pumpkin Seeds – Spicy Flavored Recipe
Raw, sprouted pumpkin seeds is one of those recipes I can't stop making. They just taste so good!
Sprouted pumpkin seeds are scrumptious and nutritious.
This recipe tastes like party in your mouth.
After only 24 hours of soaking and waiting, the seeds won't grow a little tail. It's too early, that happens after the 3 or 4th day.
Our goal is to start the germination process of the seed, allowing some of the seed to convert the fats and starch into vitamins and minerals. This makes it more nutritious for us to eat.
Collect the ingredients. For this recipe, all you need is:
- 2 cups raw pumpkin seeds
- 1 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon cayenne pepper powder (or any red pepper)
Bonus: 1 1/2 teaspoon brewers yeast flakes (gives it a nacho cheesy flavor)
Add pumpkin seeds to a glass jar.
Fill the jar with filtered water. Leave on the counter.
Soak the pumpkin seeds in water for 8 - 12 hours.
Drain, and rinse until the water runs clear (2-3 rinses is usually enough).
Let sit for 24 hours. Be sure to rinse at least 3 more times - every 8 hours.
The seeds will be plump at this time, because they have rehydrated with water.
I use "Sprout Ease - Econo Topper", these are for wide mouth glass mason jars. Makes rinsing a snap!
Rinse one more time.
Place all ingredients in a bowl, and mix until all the seeds are covered with the spicy mixture.
Place on a baking sheet and let air dry, or put in a dehydrator at 118 F, for 4-5 hours.
When done seeds are crunchy, and the mixture becomes hard around the pumpkin seed.
Store in a covered jar in the refrigerator. They will last about 3 days.
Raw, sprouted pumpkin seeds - a quick and easy raw recipe
Mine never last more than 2 days, because they are so tasty and filling.
They make great snacks, and salad toppings too.