I had the pumpkin seeds leftover from the pumpkin I used to make the Pumpkin Nice Cream & Milkshake last week!
And just so you are aware, remember the tidbit of information last week regarding canned pumpkin? Well, you won’t be surprised to also hear that the same concept can be said about pumpkin seeds. So, in other words, the pumpkin seeds you buy in the store may be squash seeds. That means if you want pumpkin seeds (and want to know they are really pumpkin seeds) you must then get a pumpkin and go to work.
If you love pumpkin seeds like my kids then the effort is worth it.
And did you know they are a natural remedy for bed wetting?
They are also good for the heart, immune system, prostate, insulin control, menopausal symptoms, the liver, and anti-inflammatory diseases like arthritis. They have even been linked to getting you a good night’s sleep.
You can put pumpkin seeds in smoothies, baked goods, or just eat them raw. In this case I ground them up into a flour and used them to make brownies! You can pretty much grind up anything (maybe?) to make tasty recipes. I still have yet to test that theory though.
My daughter read my mind when she tasted these brownies, which she loved by the way. She said “No offense, but I didn’t expect these brownies to taste this good!” They really were good! Between her and my youngest son, these brownies didn’t last too long.
Hope you love them, too!
What you’ll need:
For the brownies
- 1/4 cup semi sweet chocolate chips
- 1/4 cup organic raw honey
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 cup organic virgin unrefined coconut oil (or unsweetened applesauce)
- 3/4 cup pumpkin seeds
- 1/4 cup rolled oats
- 1/2 cup raw cacao powder
- 1/2 teaspoon double acting baking powder
- 9×9 baking pan
For the chocolate hazelnut topping
- 1 tablespoon cacao powder
- 3 tablespoons unsweetened hazelnut milk
To make the brownies:
- Preheat oven to 350 degrees and grease the baking pan.
- Take the pumpkin seeds and make sure they are completely dry. (To dry them you can always place in the oven at 350 degrees for about 15 minutes or so.)
- Once cooled, grind the pumpkin seeds up until they resemble a flour consistency. Set aside.
- Next, take the rolled oats and grind them up into a flour. Set aside.
- In a large mixing bowl mix both flours, chocolate chips, cacao powder, and baking powder.
- Then slowly add in the honey, vanilla extract, and coconut oil. Do not over mix.
- Pour the mixture evenly into the baking pan and bake for 17-20 minutes or until lightly puffy.
- Allow to cool for 10-15 minutes, before removing. Enjoy!
To make the chocolate hazelnut topping:
- Combine ingredients in a small bowl. Mix well with a spoon.
- Drizzle over brownies once they have cooled.
Estimated nutrition facts based on 9 servings (before topping). Serving size = 1 brownie.
Calories: 196 Protein: 4g Fat: 12g Total Carbs: 20g Fiber: 4g Sugar: 10g Sodium: 21mg