Pepita Brittle

Pepita Brittle

1 cup raw pumpkin seeds (pepitas)

1 cup raw, hulled sunflower seeds

1/2 cup raw honey

1/2 tsp sea salt

1. Soak seeds for 4 hours in enough purified water to cover by 1". Drain into a colander; leave to dry about 30 minutes. Pulse-chop in food processor or blender for a few seconds, until seeds are broken but not ground into meal.

2. Transfer to large bowl; stir in honey. Sprinkle salt evenly over mixture and mix thoroughly. Mixture will have a granular, moist consistency.

3. Using a spatula, spread half the mixture on a mesh dehydrator screen, forming a square 1/4" thick; repeat with remaining mixture on another screen. Dehydrate at 105°F for 22-26 hours, or until consistency is like thick, slightly flexible leather.

4. Peel brittle off screens and cool on waxed paper for 30 minutes; it will harden as it cools. Break into pieces and store in ziplock freezer bag at room temperature for 1 week or refrigerated for 2 weeks.

Serves 8.

Analysis per serving: 191 calories, 5g protein, 11g fat (2g saturated), 1g fiber, 22g carbohydrate, 121 mg sodium

Article and Recipe from Energy Times Magazine:

Reprinted with permission from Raw Energy by Stephanie Tourles (Storey Publishing, www.storey.com)