glutenfrei

Roasted pumpkin seeds

Delicious roasted pumpkin seeds coated in a crunchy coconut blossom sugar crust. With this recipe, you always have a low-histamine, festive treat for a snack.  

This recipe is   

  • vegan  
  • suitable for a low-histamine diet  
  • lactose-free  
  • gluten-free  

Preparation time   

15 minutes  

Ingredients for 1-2 people  

  • 50 g coconut blossom sugar  
  • 50 g water  
  • 200 g pumpkin seeds  
  • 1 tsp cinnamon  
  • ½ tsp salt  
  • Optional: a little vanilla (1)  

roasted pumpkin seeds preparation  

  • Bring coconut blossom sugar, water and, if desired, a little vanilla (1) to a simmer in a pan.  
  • Once the sugar has dissolved, add pumpkin seeds, cinnamon, and salt.  
  • Simmer over medium heat, stirring occasionally, until the sugar dries.  
  • Place the pumpkin seeds on a baking sheet and let them cool.  
  • If you prefer your sugar to be shiny and crunchy, leave the pumpkin seeds in the pan longer, stirring occasionally. After about 5-10 minutes, the sugar will become slightly more liquid again and coat the pumpkin seeds with a glossy finish.

Our HistaFood tip  

For a low-fructose version, try using a mixture of rice syrup and dextrose as a coating.

Note regarding our recipes:

We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.

 

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