Organic Pumpkin Seeds - Roasted Salted

Nutrition Facts
Valeur nutritive

Serving Size: 1/4 cup (34 g)
Amount per Serving
Teneur par portion
% Daily Value
% valeur quotidienne
Calories / Calories: 190 Fat / Lipide: 15 g23% Saturated / saturés: 13 g13% + Trans / trans: 0 g Cholesterol / Cholestérol: 0 mg Sodium / Sodium: 135 mg6% Carbohydrate / Glucides: 1 g0% Fibre / Fibres: 1 g4% Sugars / Sucres: 0 g Protein / protéines: 11 g
Vitamin A / Vitamine A: 0% Vitamin C / Vitamine C: 6% Calcium / Calcium: 0% Iron / Fer: 20%

Ingredients

Ingredients: Organic pumpkin seeds and sea salt Origin of Ingredients: Imported Ingredients Product Status: Certified Organic Organic Certifying Body: Pro-Cert Made In: Canada Warning: This product may contain sesame, milk, soy, wheat, gluten, and tree nuts.
Butternut Squash Cakes

Ingredients:

1 Tbl olive oil
1/4 C onion, diced
2 C butternut squash, grated and packed
1 tsp curry powder
1/2 tsp ground cumin
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1 large egg, beaten
1/4 C garbanzo-fava bean flour
3 Tbl corn flour
2 Tbl olive oil
1/4 C sour cream for garnish (optional)
2 Tbl pumpkin seeds

Instructions:
1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in onion; cook and stir until onion is softened, about 5 minutes. Set aside to cool.
2. Place butternut squash in a large bowl, and season with curry powder, cumin, sea salt, and black pepper. Toss with a fork, then stir in the egg, garbanzo-fava bean flour, and corn flour. Mix in cooled onions.
3. Heat 2 tablespoons of olive oil in a skillet over medium heat. Scoop about 1/4 cup of the butternut squash mixture into the pan. Flatten to a patty about 1/4-inch thick. Pan fry until crisp and browned, about 3 minutes per side. Repeat with remaining squash mixture.
4. Top with sour cream and pumpkin seeds before serving.

Factoid

Pumpkin seeds are commonly used in traditional Mexican cooking and are known as 'pepitas.' They provide minerals such as magnesium, zinc, iron, copper, and potassium.
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