Tuesday, October 29, 2013

Semi #Low-Protein Pumpkin Seed Recipe #PKU Friendly

     We love to eat pumpkin seeds around here.  Last year, I rinsed them and lightly coated them with salt before I baked them.  This year, I tried something different.  Lily, Chloe & I LOVED them.  Ryan wasn't that impressed but said they were good.  This year, instead of salty seeds, we make sweet seeds.  I found the recipe on The Marvelous Misadventures of a Foodie blog.
The Marvelous Misadventures of a Foodie
     Lily and I followed the recipe and they turned out perfect.  They are chewier than salted seeds because the cinnamon and sugar mix is almost like a toffee when you're done.  Our seeds didn't look quite as pretty as the photo on the other blog, but they tasted great.  We didn't use parchment paper because who really has that on hand?!  We used tin foil and some of the seeds stuck to them.  It was easy to peel it off of the seeds once I used a spatula to remove them from the pan.
Our seeds.
     The reason I call them semi low-protein is because Lily can eat them, but the phe content is pretty high.  So depending on your phe allowance and how much you've had during the day will determine if you can eat pumpkin seeds.  Here's the phe breakdown for pumpkin seeds:  9.25 phe per gram.

Cinnamon Sugar Pumpkin Seeds
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Yield: 2 cups
  • 2 cups raw pumpkin seeds
  • 2 tablespoons butter, melted (I used margarine, so there was 0 phe)
  • 1/2 cup white sugar
  • 1 tablespoon ground cinnamon

Remove all the pulp and strings from the pumpkin seeds, then wash and thoroughly dry the seeds.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
In a small bowl, toss together sugar and cinnamon until well combined. Set aside. Place the melted butter in a bowl, toss the seeds in the butter to coat, and pour them onto the prepared baking sheet.
Sprinkle about 2 tablespoons of cinnamon-sugar mixture over the seeds. Toss gently to mix the coating, and spread seeds into a single layer. Bake the seeds for 5 minutes.
Remove the seeds from the oven, and sprinkle them with another coating of 2 tablespoons of the cinnamon-sugar mixture, mixing the seeds together and spreading them out as before. Bake 5 more minutes. Remove from oven and repeat the coating step one more time, then bake the seeds for 5 more minutes.
Sprinkle the seeds with the remaining 2 tablespoons of sugar, mix, and bake for 10 minutes. Let the seeds cool on the baking sheet before eating.

Adapted from All Recipes

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