Organic Pumpkin and Sunflower Seed Clusters coated in Dark Chocolate.
This easy healthy, recipe uses organic, activated pumpkin and sunflower seeds coated in cinnamon and dark chocolate to create a deliciously crunchy, high protein, vegan, low FODMAP, fructose free, treat! Yes they are yummy, but the best thing about them is the health benefits that the organic sunflower seeds and pumpkin seeds have to offer. Sunflower seeds are packed full of
vitamin E, an excellent antioxidant, vitamin B1, Selenium, Magnesium, Manganese, Copper, Phosphorus and vitamin B6. Sunflower Seeds are also a good source of vegan protein.
Pumpkin seeds are a great source of Zinc, so they are great for the immune system. Just like Sunflower Seeds, Pumpkin Seeds are very high in vitamin E, Copper, Manganese, Magnesium, Phosphorus as well as many important Amino Acids such as the mood regulator Tryptophan. For a complete nutritional breakdown of Pumpkin Seeds see here.
So as you can see these seeds go along way towards creating the perfect healthy treat! They also make a delicious, gourmet organic food gift.
Dark Chocolate & Cinnamon Sunflower and Pumpkin Seed Clusters
500g Organic Sunflower Seeds
500g Organic Pumpkin Seeds
1 tbsp of Organic Raw Sugar
1 tsp of Himalayan Pink Salt
2 tsp of Organic Cinnamon Powder
3 heaped tablespoons of Pure Harvest Rice Bran Syrup ( this is Australian Grown – therefore the Arsenic levels are well below the regulated limits see High Arsenic Levels Common In Rice Products.
Organic Dark, Fair-Trade Chocolate of your choice.
The night before soak your Sunflower and Pumpkin seeds in separate glass or stainless steel bowls of water, ( in filtered preferably) each with a tablespoon of Sea Salt overnight to activate them. Seeds are best soaked for 12 hours.
For more about the health benefits of activated seeds and nuts read –The Facts About Activated Nuts and How To Make Your Own Activated Nuts.
In the morning strain and rinse seeds well, getting as much of the water out as possible.
Preheat the Oven to 125 degrees Fan Forced and line a baking tray with eco-friendly, unbleached baking paper ( available from Health Food and Organic Stores).
Now in a large bowl combine your Pumpkin and Sunflower Seeds with a wooden spoon and then add in the sugar, salt and cinnamon and stir well. Now add in the Rice Bran Syrup and combine all the ingredients together thoroughly.
Smooth the mixture out over the baking paper lined tray, so that it is about 1cm in thickness. Use the flat of your hand to compress the mixture firmly together.
Bake in the oven for 1 hour, then turn heat down to the lowest it will go and bake for another hour. Check the seeds to see that they have dried and hardened. Do a crunch test, if they are soft and not crunchy, then you need to bake for longer.
It is important to thoroughly dry out the seeds, otherwise they can easily go moldy.
Once your mixture is set, take it out of the oven and let it cool.
Once cool, use your hands to break it up into small pieces and now melt down your Organic Dark Chocolate. The easiest way to do this is to break up the pieces of chocolate into a small stainless steel bowl and sit this bowl onto of another bowl of very hot water, being careful not to get any water into the bowl of chocolate. Now stir briskly with a teaspoon till melted and then drizzle the melted chocolate over the top of your Pumpkin and Sunflower Seed clusters. Let the chocolate set on top by placing in a cool place or in the fridge.
Once set store the seed clusters in an airtight container in the fridge.
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