Description
Crunchy vanilla pumpkin seed clusters that are perfect for snacking or as a topping for yogurt and cereal.
Ingredients
Scale
- ½ cup (about 64g) raw, unsalted pumpkin seeds
- 2 tsp (10 ml) maple syrup
- 2 tsp (8 g) coconut sugar
- 1 tsp (5 ml) pure vanilla extract
Instructions
- Step 1: Preheat your oven to 300°F (150°C). This temperature is ideal for roasting the pumpkin seed clusters to achieve a crunchy texture without burning.
- Step 2: In a medium bowl, combine the maple syrup, coconut sugar, and vanilla extract. Stir together thoroughly until you have a thick paste. Gradually add a small splash of boiled water to thin out the paste into a runny syrup, ensuring the pumpkin seeds will coat evenly.
- Step 3: Add the raw pumpkin seeds to the syrup mixture. Stir well until each seed is evenly coated with the syrup. This even coating helps the seeds stick together to form clusters once baked.
- Step 4: Using a teaspoon, drop heaping spoonfuls of the coated pumpkin seeds onto a baking sheet lined with parchment paper or a silicone baking mat. Leave space between each cluster mound so they do not merge during baking, allowing them to retain distinct shapes.
- Step 5: Bake the clusters in the oven for 15 to 20 minutes. Check toward the end of baking, watching for the seeds to turn lightly golden brown but not burnt. Adjust the baking time as necessary to avoid burning, as oven temperatures can vary.
- Step 6: Remove the baking sheet from the oven and allow clusters to cool for a few minutes. While still warm, press the clusters firmly together to help them hold their shape while they finish cooling and drying fully.
- Step 7: After the clusters are fully cooled and dried, serve as a standalone snack or sprinkle over cereal or yogurt for added crunch and flavor.
Notes
- Room Temperature: Store cooled clusters in an airtight container at room temperature for up to 2 days. Keep away from direct sunlight and moisture.
- Refrigeration: Keep clusters in an airtight container or jar in the refrigerator for up to 7 days. Allow clusters to return to room temperature before eating for best texture.
- Freezing: Wrap clusters tightly in plastic wrap or aluminum foil, then store in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
- If clusters stick to the baking sheet and are difficult to remove, allow them to cool for 5 minutes to firm up, then carefully lift them off.
- If clusters feel too soft after baking, press them together gently while still warm to reinforce their shape.
- To prevent burning, reduce oven temperature to 275°F (135°C) and increase baking time by 5 minutes to bake more gently.
- For even-sized clusters, use a heaping tablespoon instead of a teaspoon and space clusters generously on the baking sheet to ensure uniform cooking.
- To enhance flavor, increase vanilla extract to 1½ teaspoons for a stronger aromatic profile.
Nutrition
- Serving Size: 1 cluster
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided