These are absolutely delicious!
I snacked on them while cooking dinner tonight and had them on my veges at lunch time…
Do you remember ever just wanting to eat the spices on Arnott’s BBQ Shapes biscuits – you won’t need to do that anymore – just grab a handful of these spicy yum yums….
2 cups pumpkin seeds, soaked for 2 hours
1 Tbsp. cold-pressed extra-virgin olive oil
1 Tomato, chopped
1 capsicum, green, red or yellow is fine
1 clove garlic
1 Tbsp. chili powder
1 Tbsp. agave nectar
1 Tbsp. seaweed flakes (I used Kombu from the Asian grocer)
1 Tsp. sea salt
1 Tsp. cayenne pepper
Rinse and drain pumpkin seeds.
Blend all the ingredient, except the seeds in a food processor and pour over the soaked seeds. Mix the marinade into the seeds until well covered.
Spread out onto a lined dehydrator tray and dehydrate at 118 degrees for 12 hours. After 12 hours, spread onto unlined tray and dehydrate a further 10 hours.
Store in an airtight container.
Giving credit where credit is due…
Thanks Jenny Ross and Doreen Virtue – this recipe is out of your gourmet book, The Art of Living Raw Food.