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CURRY PUMPKIN CLUSTERS

December 13, 2017
Spiced, sweet, salty and crunchy pumpkin seed and coconut snacks.

When 3pm rolls around, it’s officially snack time. Whether this moment hits you at your work desk, or when the kids roll through the door after a day at school, the tendency to reach for and demolish anything and everything in the fridge is common. The wise selection of a snack that allows you to forgo this urge is key– say hello to these Spiced & Curried Pumpkin Seed Clusters.

Rich in satiating, good quality fats, high in protein, zinc and magnesium, not to mention full of flavour, these snacks will take you from zero to energised! It’s hard to stop at just two handfuls… Perhaps it’s best I suggest you make a double batch of this recipe to prevent disappointment when you devour the entire jar in one go.

CURRY PUMPKIN CLUSTERS

  • Nutritional Breakdown: per portion (whole recipe)

    (g)

  • Calories: 156.4 (1251)
  • Carbs: 4.9 (39)
  • Fat: 14.25 (114)
  • Protein: 4 (32)
  • Sodium: 101.5 (812)
  • Sugar: 0.5 (4)
  • Preparation time – 5 minutes
    Cooking time – 12 minutes
    Serves 8

INGREDIENTS

  • 1 cup raw pumpkin seeds (pepitas)
  • 1 cup shredded coconut (look for the sulphur-free variety)
  • 1 tbsp coconut oil, melted
  • 1 tbsp maple syrup (or 1 teaspoon of Nuvia Sweetener to keep the recipe diabetes friendly and completely sugar-free)
  • 2 tsps lime juice
  • ½ tsp cinnamon
  • ½ tsp cinnamon
  • 1⁄4 tsp cumin
  • 1⁄4 tsp paprika

METHOD

  • 1. Preheat oven to 175ºC / 350ºF and line a baking try with greaseproof baking paper, set aside.
  • 2. Combine all dry ingredients in a large mixing bowl and stir to combine.
  • 3. Add the coconut oil, maple syrup and lime juice to the bowl and mix well.
  • 4. Pour the mixture evenly out onto the lined baking tray and bake for 12 minutes. The edges of the mixture will become golden and the pumpkin seeds will swell and begin to pop.
 

This recipe requires one bowl and one baking tray.

TIPS & TWEAKS

Allow to cool and enjoy immediately, or store in an airtight container or sealable glass jar, ready for snack hour!

Pumpkin seeds can be swapped for sunflower seeds or cashew nuts if preferred.

Substitute maple syrup for 1 teaspoon Nuvia to keep this recipe completely sugar-free.

Substitute spices for 1.5 teaspoons curry powder if preferred.

Author : Kate Levins

Kate is an accredited holistic nutritionist, whole-foods cook and writer, passionate about inspiring all people to improve their health and wellbeing. As founder of Nourishing Club, Kate has established herself as a nutritionist, known for her practical health advice, enthusiasm for home-cooking and eagerness to spread the message of balanced plant-based nutrition. Kate is absolutely fascinated by vegetables; the way they grow, the way they look, the various ways you can cook/ferment/pickle them and the variety of tastes and textures they possess! If she could dedicate another lifetime to studying vegetables, she would jump at the opportunity!

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