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October 17, 2021
Rated 5.0 stars by 1 users
4 to 6
100% vegan and 200% delicious! These bites pack a protein punch that make a healthy snack or drop in broth for a vegan matzo ball!
1 C traditional pumpkin seeds
1 Tbsp olive oil
2 Tbsp Gindo’s Original Hot Sauce
1/2 C pie pumpkin seeds
2 Tbsp ground flax meal
5 Tbsp water
1/4 C bread crumbs
1 Tbsp olive oil
2 Tbsp Gindo’s Original
1/2 Tbsp or 1.5 tsp Gindo's Italian Seasoning
1 tsp fresh minced garlic & shallot
1 Tbsp soy sauce
1 ( 15 oz ) can chickpeas
1. Preheat oven to 375º. In a small bowl combine flax meal and water and stir together. Let sit for 15 - 20 minutes, stirring occasionally.
In a large bowl combine traditional pumpkin seeds, olive oil and Gindo’s Original and toss together.
Spread tossed seeds out evenly over a parchment lined baking sheet and roast for 20 min.
Combine remaining ingredients including the flax meal and water mixture in a food processor and pulse until mixture is well combined and balls up easily in your hand.
Once mixture has reached desired level of consistency, move mixture to a mixing bowl, cover with saran wrap or cling wrap and set in freezer for 30 minutes.
Remove traditional pumpkin seeds from the oven and let cool. lower oven temp to 350º.
When pumpkin bite mixture has finished firming in freezer, spoon out mixture using a teaspoon and roll into a ball. Roll pumpkin bite over roasted pumpkin seeds and try to coat evenly.
Place each finished pumpkin bite back on baking sheet and roast for 15 minutes. Remove and enjoy!
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