ROASTED BUTTERNUT PUMPKIN SEEDS (PEPITAS) - GLUTEN-FREE + SUPER EASY

My blog feed has been alive with PUMPKIN! Amazing, delicious, wondrous and unique was to use this delicious and versatile vegetable! I've already shared one pumpkin inspired recipe but here's another because you can never have too many. I like to think this one is a little but different anyway, utilising an often overlooked part of one of my favourite vegetables!

Of all the pumpkin varieties Butternut is by far my most-loved - sweet and nutty, it's amazing baked, roasted, steamed or boiled and mashed. But the deliciousness doesn't end with the flesh! The seeds from the butternut pumpkin make the best roasted homemade pepitas!

This recipe is super easy and so, so tasty you'll never waste the precious treasure hiding inside your butternut pumpkins again! I was always convinced it was too much effort and mess to rescue the seeds from the stringy innards of the pumpkin but it's actually super easy and even a little bit fun!

ROASTED BUTTERNUT PUMPKIN SEEDS

* Gluten-Free * 

- Makes : Around 1/4 cup Seeds per Butternut  -

- Takes : 5 Minutes Prep

15 Minutes Cooking -

1 Butternut Pumpkin (Or more, or less... This is pretty flexible!)
Spray Oil (Coconut is our favourite)
Kosher Salt
[Optional] You favourite herbs or spices for extra excitement

- Pre-heat oven to 200C (400C) and line a baking sheet with foil or parchment.

- After rescuing your seeds from their stringy pumpkin-net rinse them in a colander and pick out any remaining stringy stragglers.

- Place the seeds in a clean cloth to dry a bit. I have a dishcloth I use specifically for these kind of jobs - drying foods, squeezing tofu etc. You can use papertowel but make sure it's tough when wet because picking pieces of paper towel fluff off pumpkin seeds gets old very quickly.

- When the seeds are a bit drier place them on the prepared tray. Spray with the oil and sprinkle on your salt. I haven't given amounts as this is really a personal taste thing. I like my seeds pretty salty - I use about 1/2 tsp per 1/4 cup seeds. Gently mix to ensure the oil and salt is well distributed over all the seeds. 

- Extra Tip : Get the most out of heating up your oven by roasting lots of veg all at once! When making this batch I roasted the seeds, the pumpkin chunks, some sweet potato and a head of broccoli!

- Roast for 15 minutes, gently shaking and flipping as best you can after ten minutes. I generally know my seeds are done when the first one explodes! That's right, these tasty little morsels pop just like popcorn when they get heated. 

- When toasty brown allow the seeds to cool on the tray for maximum crispiness before storing in a air-tight container. If you are using optional seasonings add them now - if you add it before roasting the spices can burn too easily and make your snack bitter. Don't ask me how long these tasty little gems will keep for - they never last long enough around here for me to know! We eat them as is, sprinkled on salads, as extra crunch on top of cooked grains... All.the.ways....

BUILDING A PLANT-BASED GUEST BASKET

We are lucky enough to have some super special guests coming to stay in the next few weeks. Much of Danny's extended family lives in the Netherlands and his cousin and her partner are on the way to our sunny shores very soon!

While Danny has been busy giving our guest room a makeover...

Fueled By Gingerbread!

... I've been attempting to build a super-dooper plant-based guest basket for their arrival! First up I needed some ideas about what to include in the kit. Pinterest provided much needed guidance and inspiration and before I knew it I had a list of things I wanted to include : 

- Soap or Bodywash
- Body Lotion
- Shampoo & Conditioner
- Lip Balm
- Mints
- Sweet Treats : Chocolate, Cookies, Sweets
- Savory Snacks : Nut Mix, Crackers, Crisps
- Bottled Water
- Face Cloths
- Bath Towels
- Slippers
- Note Paper & Pen
- Brochures of places we'll be visiting and local attractions

Now that I had my list it was time to build the basket! Obviously I was keen to keep it plant-based but also locally sourced where possible and as eco-friendly as I could! This proved a little more 'involved' than I expected but lots of fun and a great way to discover new, exciting products and stores!

I found Google invaluable, as was Etsy! I also relied on my old fail-safe Lush - I love that they are so clear with their labeling of which of their products are vegan (of which there are heaps!)

I was very happy with the finished product! Do you want to see?

What ended up in the basket to spoil our special guests?

- Organic Whipped Body Butter -

Willow Tree Skin Care

 ($12.50 for 100g tin or part of Natural Skincare Gift Set $24.95)

Available in Lavender and Rose Geranium, Citrus and Vanilla, Jasmine and Wild Orange or Meditate- a blend of Lavender, Frankincense, Cedarwood, Lemon, Wild Orange and Rosemary.
- Plant-Based - Handmade - Australian Made -

- Organic Hand and Nail Balm -

Willow Tree Skin Care

 ($9.50 for 50g tin or part of Natural Skincare Gift Set $24.95)

An uplifting blend of pure essential oils of Orange, Lemon, Grapefruit, Mandarin and just a hint of Vanilla.
- Plant-Based - Handmade - Australian Made -

- Natural Lip Balm -

Willow Tree Skin Care

 ($6.00 for 10g tin or part of Natural Skincare Gift Set $24.95)

Choose from Grapefruit and Lime, Orange and Peppermint, Lemon and Tea Tree or Lavender and Honey.
- Plant-Based - Handmade - Australian Made -

- Organic Bath Bag -

Willow Tree Skin Care

 ($5.00 for 2 bags or part of Natural Skincare Gift Set $24.95)

Choose from a relaxing Herbal Bath Bag or a rejuvenating Detox Bath Salts Bag.
- Plant-Based - Handmade - Australian Made -

- Sea Vegetable Soap -
Lush
($6.95 per 100g)
Made with seaweed with a crust of stimulating sea salt it smells of lime, lavender and seaweed.
- Plant-Based - Ethical - Eco-Friendly - Australian Made -

- I Love Juicy Shampoo -
Lush
($12.50 for 100g bottle)
Loads of cleansing organic papaya and kiwi with citrus oils for shine, toning and fruity fragrance. Washing with a fruit and seaweed mix removes grease and softens the hair.
- Plant-Based - Ethical - Eco-Friendly - Australian Made -

- Veganese Conditioner -
Lush
($13.95 for 100g bottle)
All-round lavender and lemon conditioner for all hair types using agar seaweed gel as a hair softener with lavender and lemons for shine.
- Plant-Based - Ethical - Eco-Friendly - Australian Made -

- Vegan Chocolate Truffles -
Constant Craving Chocolates
($2.50 each)
The finest quality ingredients are used to produce delicious and ethical chocolates which are completely free of animal products. Available in five delicious flavours - Scorched Almond, Apricot Dream, Coconut Rough, Coffee & Jaffa Delight
- Plant-Based - Local - Handmade -

- Nibble Bags -
Nibble Co. Australia
($2.50 for 65g bag)
Made from the best quality ingredients available, utilising as much Australian product as possible. Plant-based options include Fruit n' Nut,  Nuts n' Grapes, Mm Mm Mmm & Mixed Roast
- Plant-Based - Local - 

- Note Paper -
Paper Ivy
($8.00 for ten sheets or $32.00 for set with paper, cards & envelopes)
Archival quality paper is acid free made with wind-generated electricity using 30% post-consumer waste and carbon neutral.
- Plant-Based - Eco-Friendly - Australian Made -

- Stainless Steel Drink Bottle -
Cheeki
($15.95 for 500ml bottle)
These stainless steel bottles are eco-friendly, safe to drink from and painted with bright and colourful non-toxic inks.
- Eco-Friendly - Reusable - Australian Company -

And the rest... 

Slippers (it's still a bit chilly here!), Face Cloths, Towels, Breath Mints & Tourist Brochures!

SMOKEY 4-SEED CRACKERS - GLUTEN-FREE + SUPER EASY

As much as I love baking up a homemade batch of sweet treats like cookies, cupcakes or muffins we are the worst for reaching for mass-produced, additive laden savoury snacks 'fresh' from the supermarket shelves. Even plant-based foods can be not-so-good-for-you when they have been processed within an inch of their lives so I have been keeping an eye out for easy, fast and delicious cracker ideas. When I spied Robyn's adaptation of the seed crackers from Oh She Glows I was instantly inspired to create my own version!

I really can't tell you how super-simple these crackers are to pull together - it honestly took me longer to spread the mix onto the baking tray than it did to make the actual mixture and even that was only a matter of minutes! I had the pan ready to go into my oven before it had even finished pre-heating. 

My version replaces the sea salt with tamari (or soy sauce, Braggs Liquid Aminos or even miso!), adds in some nutritional yeast for a delicious umami flavour and gets a little smoky kick from chipotle powder and smoked paprika! 

We've enjoyed these on their own, with dip (hummus is the perfect friend!), alongside big bowls of curried butternut soup and spread with peanut butter. They are a healthy grab-and-go alternative to store-bought options! Satisfying and packed with good things like omega 3, protein and calcium give them a whirl today!!

SMOKEY 4-SEED CRACKERS

* Gluten-Free Option * 

Adapted from Robyn's recipe

- Makes : 24 Large or 36 Small Crackers -

- Takes : 5 Minutes Prep

55 Minutes Cooking -

1/2 cup of chia seeds
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup sesame seeds
3/4 cup water
1 Tbs tamari (for gluten-free) or soy sauce/Bragg Liquid Aminos
1 Tbs nutritional yeast
1 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon chipotle powder
1/4 teaspoon smoked paprika

- Pre-heat your oven to 160C (325F) and line a baking sheet with parchment.

- Combine the dry ingredients (seeds, nutritional yeast & spices) in a medium bowl.

- Add in the water and tamari, stirring to combine well.

- Allow to sit for about 5 minutes until the liquid has been absorbed by the chia seeds. You may have a little liquid still pooled in the bottom, this is fine.

- Pour the seed mixture onto you prepared pan and use a spatula to spread it evenly to about 1/3cm thick*. 

- Bake for 30 minutes before slicing into your desired size crackers and gently flipping over. Bake for a further 25 minutes* until brown and starting to crisp up nicely.

- Remove from the oven and place crackers onto a cooling rack as soon as possible for maximum crispiness.

- These will keep in a sealed container for a couple of weeks (if they last that long!!)

*Recipe Note : My biggest suggestion when making these crackers is to either ensure that the edges don't taper off too much become way thinner than the rest of the slab or at about the 40 minute mark, remove the edge pieces which should be nicely browned and let the inner pieces continue to bake until equally as crispy!

PUMPKIN APPLE BREAKFAST BAKE - SINGLE SERVE + GF OPTION + NO ADDED SUGAR

I am not ashamed to admit to a small Pinterest obsession. I've lost hours upon hours scanning through beautiful pictures and fantastic ideas... But it gets rough when it seems like the whole Pinterest world is operating on a completely opposite schedule! Hanging out Down Under means that as my world starts to warm up and salads start to re-gain their appeal, Pinterest is alive with my Northern Hemisphere peeps getting their soups, stews and hot toddies on as the temperature drops.

First World Problems, right?

Glass half full though - As Fall begins 'Up North' so do the pumpkin recipes and my personal opinion is that anytime is pumpkin time!

Baking pumpkin is the quickest and easiest way for me to get my fill and it has the added bonus of also being the handiest way to get my mits on pumpkin puree - something that is rare as hens teeth in its canned form here in Australia. Baking pumpkin is so simple it can't even be considered a recipe. After pre-heating my oven to 200C (400F) I grab myself a chunk of pumpkin - butternut is my favourite! - and chop it into manageable pieces. If it's a small butternut I will just halve it. I scoop out the seeds (save them for roast pumpkin seeds if you're feeling fancy!) and place the pumpkin, cut side down, on a baking sheet lined with parchment. Using parchment means that I don't need to use any oil! 25 - 45 minutes in the oven (depending on the size of your pumpkin chunks!) and I have myself some delicious pumpkin action! I will top it with savoury foods (beans, rice, veggies) or even sweet (nut butter, fruit, cereal) and before I know it all my pumpkin is gone! To get pumpkin puree I will either mashed it with a fork for a quick but not so smooth version or pop it in a processor for the super creamy version!

When I spied Amanda's recipe for Pumpkin Pie Breakfast Bake pop up on her blog Running with Spoons I Pinned it ready for a weekend breakfast extravaganza! I got home from my Saturday morning run starving and ready to get my pumpkin on! I pre-heated the oven while I mixed the ingredients and popped it into bake while I de-stinked with a shower. Perfect post-run pumpkin breakfast - carbs, protein, deliciousness, fast - YUM!

PUMPKIN APPLE BREAKFAST BAKE

* Gluten-Free Option * No Added Sugar * 

Adapted from Amanda's Recipe

- Makes : 1 Serve -

- Takes : 30 Minutes -

¼ cup rolled oats (use gluten free for the GF option)
2 Tbs coconut flour
2 Tbs chickpea flour
¼ tsp baking powder
½ tsp cinnamon
¼ tsp ground ginger
¼ tsp nutmeg
¼ tsp ground cloves
pinch of salt
½ tsp almond extract
¼ cup baked pumpkin
¼ cup unsweetened almond milk
½ apple, cored and sliced
nut butter or tahini for serving
more cinnamon (or cinnamon sugar) for serving

- Pre-heat oven to 180C (350F) and grease a small oven-proof bowl or ramekin with oil.

- In a medium bowl combine the oats, coconut flour, chickpea flour, baking powder, the spices and the salt.

- In a separate small bowl mash the pumpkin with a fork before adding the almond milk and almond extract. Add the wet ingredients to the dry and mix well. 

- Spoon the mixture into the prepared ramekin and bake for 20 minutes. Transfer the bake into a bowl if your ramekin is quite full. Add the sliced apple and nut butter/tahini (my favourite!) before sprinkling with cinnamon (or cinnamon sugar for some added sweetness!) and devouring from post-run starvation!

- Recipe Note : You'll notice there's no added sugar in this recipe (unless you use the cinnamon sugar for sprinkling!) I find that the coconut flour and the apple provided enough sweetness for my tastes but feel free to add 1 Tbs of your preferred sweetener to the wet ingredients as per Amanda's original recipe.