Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pumpkin seed mixture
How it's done
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Pumpkin seed mixture
Place the agave syrup, chocolate powder and salt in a bowl, mix well. Add the pumpkin seeds, mix well. Using a spoon, spread the mixture on a baking tray lined with baking paper.
To bake
Approx. 10 mins. in the centre of an oven preheated to 180 °C. Remove, leave to cool, break into large pieces.
| Shelf life: | The pumpkin seeds will keep in a sealed jar or container for approx. 1 week. |
|---|---|
| Tip: | Instead of pumpkin seeds, you can use sunflower seeds or a seed mix. |
| Tip: | If you prefer a slightly more bitter taste, then you can use cocoa powder instead of chocolate powder. |
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