Spicy Maple Pumpkin Seeds

Beware. These are highly addictive. They’re also a great way to get a bit more of those super-healthy sea veggies into your diet if you aren’t really into them. Rather than overwhelming, the taste of the seaweed in this crunchy condiment is very subtle : mastery being handed over the the terrific trifecta of maple, Aleppo pepper and lemon. Do yourself a favour and give these a whirl as a topper for your next salad or to make a plain grain into something super special.

Yield: 2 cups

What you need:

  • 1 heaping tablespoon nutritional yeast
  • 1 tablespoon powdered seaweed (nori, dulse & wakame are all good choices; see note below)
  • 1 teaspoon Aleppo pepper flakes
  • 3 tablespoons maple syrup
  • 2 drops lemon zest oil (not lemon flavour, lemon zest oil is much more concentrated)
  • 1/2 teaspoon apple cider vinegar or lemon juice
  • salt (optional; seaweed is naturally salty – particularly dulse, I find it salty enough without adding more but you may want to add some depending on your propensity for the salty taste)
  • 2 cups raw pumpkin seeds (Austrian pumpkin seeds shown, but any kind works)

What you do:

  1. Preheat the oven to 300F. Either line an 11”x17” rimmed pan with parchment paper (more individuated maple seeds result) or get a 9”x13” glass dish at ready (those who like clumps of crisp, this is your option).
  2. In a mixing bowl, using a fork, whisk together the maple syrup and lemon zest oil. Add the Aleppo pepper flakes, powdered seaweed, nutritional yeast and apple cider vinegar and whisk until a sticky mixture results.
  3. Add the pumpkin seeds and mix to coat them all evenly in the sticky stuff. This can take a while as it does want to clump and ball.
  4. Spread the pumpkin seeds into an even layer in the baking pan or dish.
  5. Roast 25 to 30 minutes. The house will smell divine.
  6. Remove from the oven and let cool completely. The maple coating crisps and dries as it cools. Store in an airtight jar at room temperature. Use within a month.

Note (on seaweed powders):

  • So what the heck is a seaweed powder and how do you get some? Easiest and best way is to make your own. Source some dried dulse, nori or wakame. Toast in the oven at 300F until crispy. Dulse will turn from reddish to drab olive. Nori will change from drap olive to a bright dark green. Wakame remains looking the same. All get crisp and crumble easily. Either crumble with your hands for a variety of sizes in the powder – or use a small spice grinder for an even powder. Use it in this recipe or to add some umami to whatever you’re eating. You can also make a great soup sprinkle by mixing it with some nutritional yeast, garlic granules and toasted sesame seeds!

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