October is really flying fast!!!
I had all the intention to upload at least a good amount of my favorite Fall recipes.
I started with making pumpkin puree, then I made Pumpkin spice creamer for my everyday morning coffee.
Followed that with some gluten free pumpkin coffee cakes and pumpkin bread (recipes coming). I ate them faster than I could take photos of.
Even the husband couldn’t resist. We shared the remaining with the family.
My sourdough starter hasn’t been progressing well, but… they always say 3rd time’s a charm right?
Keeping my fingers crossed for the current 2 day old starter now.
My last post was how I made pumpkin puree from real pumpkins. I swear, after you try making your own, you’ll probably never want to get canned pumpkins ever again. The creaminess, oh so good. Fingers & paws-licking good, if you ask Cupid.
One of my goals when I started my cooking journey, and one that my husband reminds me often, is to cook mostly from scratch.
Whenever I walk towards the canned goods aisle in the supermarket, he will gently remind me that, “I thought u want to make food from scratch?”. (Of course we do still have frozen goods and processed foods in our home, for the emergency moments where I don’t have time to cook, and I need an Instant Hunger Relief. Food items that I can’t bring myself to prepare at home. (eg. Roti Prata that I occasionally crave for…. and I can’t freaking make it from scratch because I can’t flip a prata!)
I know its not so healthy, but I’m human too. I have cravings and there are times that I choose to give in and eat some, to satisfy my craving.
I love that I can roast these seeds at easily at home, effectively using the whole pumpkin, minimizing wastage, while getting another snack out of it. I enjoy snacking through the day, so having these roasted seeds on hand are a good way for me to curb my snacking tendencies. Pumpkin seeds are commonly found in health food stores for the benefits they provide.
I used coconut oil for my seeds because of the high smoke point, and the additional benefits that coconut oil provides.
You will love the aroma it gives when you are baking these seeds. Just imagine a fragrant almost similar to potato chips from the salt on the seeds, combined with the coconut oil.
The end result did not disappoint. The seeds were delicious. Well, it has to be, because my husband loved them too.
Another frugal recipe to keep & use every Fall. (or whenever I get pumpkins!)