Tasty Tuesday
Spiced Pumpkin Seed Brittle
Today marks our FINAL Tasty Tuesday instalment from Belle Gibson of The Whole Pantry, who shares with us another recipe from her brand new book (also titled The Whole Pantry, out this month!).
Belle’s Spiced Pumpkin Seed Brittle is a crunchy, sweet, more-ish treat, perfect for sharing or gift-giving over the holiday period. Rich in zinc due to the Pumpkin seeds, and sweetened only with rice malt syrup, it’s guilt-free and surprisingly nutritious – win, win!
Spiced Pumpkin Seed Brittle. Recipe by Belle Gibson of The Whole Pantry. Styling – Lee Blaylock, stylist assistant - Nat Turnbull, art direction – Lucy Feagins, photography – Eve Wilson.
Spiced Pumpkin Seed Brittle dipped in raw chocolate. Recipe by Belle Gibson of The Whole Pantry. Styling – Lee Blaylock, stylist assistant - Nat Turnbull, art direction – Lucy Feagins, photography – Eve Wilson.
Spiced Pumpkin Seed Brittle dipped in raw chocolate, with salt flakes. Recipe by Belle Gibson of The Whole Pantry. Styling – Lee Blaylock, stylist assistant - Nat Turnbull, art direction – Lucy Feagins, photography – Eve Wilson.
You can thank us later for the quick, last minute Christmas or end of year gifts these make, but more importantly, report back on how something so crunchy-delicious makes you feel. Pumpkin seeds are a rich source of Zinc, a vital mineral many of us are deficient in. Zinc plays an important role in sleep, mood and skin health, with the healthy fats protecting you from premature ageing.
Pumpkin seeds are also great for gut health, and are a staple amongst the TWP recipe collection, not only as a substitute to nuts, but as a topping to ice cream, salads and dinners. Buy your wholefoods in bulk to have them on hand for our recipes, or as a nutritionally dense addition to your own family favourites.
This brittle is also free from refined sugar, making it a surprisingly guilt-free indulgence for those with a sweet tooth!
Ingredients
For the brittle
- 1 cup (160g) pepitas (pumpkin seeds)
- ½ teaspoon bicarbonate of soda
- ½ teaspoon mixed spice
- ¼ teaspoon freshly grated nutmeg
- 1 cup (250 ml) rice malt syrup
- sea salt flakes and cacao nibs, to sprinkle
For the raw chocolate
- ½ cup (125 ml) melted virgin coconut oil
- ½ cup (50 g) raw cacao powder
- 2½ tablespoons pure maple syrup
- Pinch of sea salt flakes
Method
Line a large baking tray with non-stick baking paper. Toast the pepitas in a large non-stick frying pan over medium heat for 5 minutes or until fragrant.
Meanwhile, combine the bicarbonate of soda and spices in a bowl.
Bring the syrup and 1/3 cup (80 ml) water to the boil in a medium heavy-based saucepan over medium-high heat. Reduce the heat to medium and simmer (being careful that the syrup does not bubble up too high) for 6–7 minutes or until it reaches 150°C (hard crack stage) on a sugar thermometer.
Working quickly, stir the pepitas and spice mixture into the syrup – it will bubble up slightly. Pour the mixture onto the lined tray and spread it out to a rectangle, about 30 cm x 25 cm. A silicone spatula is great for this job. Set aside to cool.
For the raw chocolate, whisk the coconut oil, cacao, maple syrup and salt until smooth and well combined.
Break the cooled brittle into shards and dip half of each shard in the melted chocolate. Return to the lined tray and sprinkle with a little salt and cacao nibs, or even some extra chopped pepitas. If you’re getting impatient, pop the tray in the fridge for a few minutes to help set the chocolate.
Store in an airtight container in the fridge.
Ingredients for spiced Pumpkin Seed Brittle. Recipe by Belle Gibson of The Whole Pantry. Styling – Lee Blaylock, stylist assistant - Nat Turnbull, art direction – Lucy Feagins, photography – Eve Wilson.