Category: seeds

You Want This

I proudly present to you my latest creation obsession, Spiced Pepita Cake! Now, you may be wondering, “Pepita cake? Why would I want that?” Trust me, you want this. Just imagine ooey gooey chocolate that melts in your mouth with every bite. Now, imagine that chocolate wrapped in fluffy cake that’s sweet and salty and the slightest bit savoury. I’m telling you, you want this. 
Not quite sold? Let me ask you a few questions. 
1. Do you like cake?

2. Do you like chocolate?

3. Do you like easy recipes?
4. Do you like things that are delicious?
If you’ve answered yes to any of the above,  you want this.
This recipe is a heavily adapted version of chef Rick Bayless’ Mexican Chocolate Chip Pumpkin Seed Cake. While Rick uses Mexican chocolate, I used dark baking chocolate and I added some of my own spices into the batter. I also subbed out the butter for Earth Balance Spread, and I added in some sunflower seeds to the mix. Now, without further adieu… The one, the only…
Spiced Pepita Cake with Chocolate
makes one 8″ cake, recipe adapted from Food and Wine

ingredients
1 cup granulated sugar
1 cup pepitas (shelled pumpkin seeds)
3/4 cup shelled sunflower seeds
250ml Earth Balance Spread (or butter)
3 eggs
1 tbsp tequila
1/2 cup chopped dark chocolate 
1/3 cup all purpose flour
1/4 tsp baking powder
1/2 tsp cinnamon
1/4 tsp ground anise (optional)
1/4 tsp ground cayenne pepper 
pinch black pepper
pinch salt
Preheat oven to 350F. Butter & flour an 8″ round cake pan. (I also like to put a parchment circle at the bottom of mine!) Sprinkle 1/4 cup of seeds + 2 tbsp of sugar directly into pan. In food processor (Robot Coupe), pulse the remaining seeds with sugar until sandy. Add eggs, shortening, tequila and pulse until homogenous. Add dark chocolate and pulse until incorporated. Add all dry ingredients and pulse again slowly, but do not overmix! Pour batter into prepared pan and bake for 45 minutes, or until golden and cake tester (toothpick) inserted in centre comes out clean. 
Once cake is slightly cooled, invert to serve. 
Dust with powdered sugar and more cinnamon if desired. 
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Waste Not, Want More (Roasted Spicy Squash Seeds)

Over recent years, I’ve come to notice that my vegetarian lifestyle is often accompanied with a heightened sense of consciousness in relation to environmental and health issues. I am more aware of what I put into my body, and I am more aware about the amount of waste that I produce. Suffice to say, this doesn’t mean that I don’t enjoy the occasional processed food item. I do. I am just aware now that these are not the healthiest of options, so I opt for moderation over deprivation. It also doesn’t mean that I won’t buy anything in a package – I will. I just try to re-use as much as possible. notice how I didn’t say “Recycle”… because I’ve also learned that tossing paper and plastic into blue bins doesn’t do much to save the planet.

So, what do I re-use? First off, I opt for glass jars over plastic whenever possible – because once the food inside them is done, they’re washable and re-usable, even heatable… a chemical-free alternative to leeching plastic lunch containers. As for the things that come in plastic that I can’t live without – yogourt containers, for example – I bring the empties to the art teacher at my school so that she can use them for projects in class, as well as holders for art supplies.

And then, there’s my food. I like to throw away as little food waste as possible. Unfortunately, my area doesn’t have a composting program, and living in a small top floor apartment, it’s just not an option for me to be doing on my own. So, I reduce the amount of waste that I produce in the first place. I do this by buying less groceries, more often. I’ve been told that it’s the “European” way of shopping, and whether it is or not, I’ve come to find that it’s the best way to eat. The benefits of buying a little at a time (instead of one big grocery order): Foods are fresher, I get more exercise with bi-weekly walks to the market, I save money, and I waste less. Tips for anyone who’d like to try this – keep essentials on hand such as oils, vinegar, seasonings and grains. Buy one or two vegetable items at a time, and use it all up for a meal or two. To save even more money: buy what’s on sale each week – this will also encourage you to eat a bigger variety of veggies and fruits.

Ok, so what does this all have to do with the mouth watering picture above, you ask? My waste-not methods encouraged me to use up every inch of my winter squash after I made this (or this, or this…). I couldn’t bear to throw out all the lovely little seeds! Inspired by watching my mother roast pumpkin seeds every halloween, I decided to roast these baby versions of them and see what came out. Oh. My. Goodness. Heaven in a handful. The best part – you can eat the shell. Warning – these are very addictive.

Roasted Spicy Squash Seeds
an original recipe by allison sklar

what you’ll need
seeds from a fresh winter squash (butternut or acorn squash seeds work best)
1 tbsp grapeseed or light olive oil
1 tbsp Montreal Steak Spice*

* if you can’t find this in your area, you can order some on Amazon, or make your own with a recipe here
If you’ve never had this spice mix before, get ready to be introduced to your favorite seasoning mix ever. I put this on everything from sweet potato fries to avocado salads to tuna sandwiches!

how to do it
Preheat oven to 300F. (I do this in a convection/toaster oven for faster results.)
Rinse the seeds, removing any squash goop, and pat dry with paper towel. In a small bowl, mix seeds with oil and spice, coating evenly. Spread on a parchment-lined baking sheet and bake for about 8 to 12 minutes (if in toaster oven, 4 to 8 minutes), or until golden. I highly recommend to turn your oven light on and check on these often. Every oven is different and it is possible to burn these very quickly. When the seeds change colour (brownish gold), they’re ready.