I don’t do gluten. It’s a sad thing that I’ve dealt with and overcome. There are however those certain times when my glutenous cravings go 75 in a 30.
Exhibit A: The Everything Bagel. A splendid little entity that contains a plethora of pleasantly palatable seasonings sprinkled atop doughy decadent bliss. Five days a week I have to stock these blasted things. Freshly baked and still warm wafting their delectable belly aching aromas into my poor gluten deprived nostrils.
Unfortunately if that gluteneny laden delicacy were to enter my sensitive little digestive system we would have a disgruntled and very uncomfortable Urban Nettler on our hands. Fiddlesticks. Gluten sensitivities foil me again, that is…until now.
Gosh darn it if I can’t ingest that garlic, onion, sesame, poppy seed and chunky sea salt marvelous malady you better well believe I’m going to sprinkle it over some other food grade edible that can go into my finicky little stomach. And what better vehicle to sprinkle it on then that dandy little in-season and readily available pumpkin seed?!
Don’t think you have to be gluten free to try these. Tote this seasoning along to your next pumpkin carve and you’ll be all the rage. Well, your pumpkin seeds will at least! Enjoy as always.
The Everything Pumpkin Seed
- 1 pumpkin gutted and seeds reserved
- 1 tablespoon poppyseeds
- 1 tablespoon garlic granules
- 1 tablespoon onion flakes
- 1 tablespoon sesame seeds
- 1 tablespoon flaked sea salt
- 3-4 tablespoons poppy seeds
- 1-2 tablespoons olive oil, coconut oil or fat of your choice
1. Set your oven to 425ºF and set your gutted pumpkin aside to carve once the pumpkin seeds are in the oven.
2. Next, take your seeds and clean off the pumpkin insides from the seeds. You don’t need to clean them entirely off but at least separate the larger chunks of insides from the seeds. I avoid cleaning them off with water as it makes the oil and seasoning stick less to the seeds. If you really want to get them clean you can spray them off with water several times. You will then need to dry them off with a toast in the 425ºF oven for 5-10 minutes or dry them with a towel.
3. Combine the poppyseeds, garlic granules, onion flakes, sesame seeds and sea salt. Mix thoroughly.
4. Take a sheet pan and cover it with parchment paper. Sprinkle the seeds evenly over the pan. Drizzle with olive oil or whatever fat you are using and then coated the seeds with the seasoning you just made.
5. Place the seeds in the oven and monitor. Toss after 5-10 minutes and then every 5 minutes after that. Your seeds will take anywhere from 15-25 minutes. You are looking for a golden toasty hue on your seeds. Don’t scorch them. You are aiming for crunch and toast.
6. When the seeds are at your desired toastiness, remove from the oven and let cool. Then munch, munch, munch the seeds and carve, carve, carve that pumpkin!