Pumpkin Seed Raisin Squares
photo by VeggieChallenge
- Ready In:
- 56mins
- Ingredients:
- 7
- Yields:
-
35-48 squares
- Serves:
- 40
ingredients
- 3 cups pumpkin seeds, raw
- 1 1⁄2 cups raisins (Thompson are good)
- 1 tablespoon powdered ginger
- 1⁄2 teaspoon sea salt
- 1 1⁄2 lemons, grated and squeezed (or limes)
- 15 fresh strawberries (or use raspberries)
- 3 bananas
directions
- Mix the seeds and raisins in a food processor until you get a mixture that clumps together. You may need to stop the machine and clear any raisins that get stuck to the blade. You can also use a spice grinder (i.e: coffee grinder used only for spices), but it takes longer.
- Grate the lemon or lime, and set aside the juice.
- Place seed and raisin mixture in a bowl and add the ginger, salt and lemon rind.
- Using a wet fork, spread mixture onto a oiled cookie sheet to make a thin layer. Use the side of a metal spatula to cut the sheet into squares. Note: If you have a no-stick or stainless steel cookie sheet, you don't need to oil it first.
- Leave raw or bake in the oven at 275 degrees F for 11 minutes until toasted and slightly crispy.
- Slice the bananas and strawberries. Place bananas slices in a small bowl and add the lemon juice.
- Once the squares have cooled, add a slice of banana and strawberry to each one.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Help create a healthier, greener, more peaceful world!
The Veggie Challenge is all going meat-free as a trial for one week. We make it easy! By signing up, you will receive delicious recipe ideas, easy meal solutions, nutrition info, new product tips and other valuable advice to help you along the way.
You could even win some fantastic prizes such as cookbooks and dinners at vegetarian restaurants!
Going veggie is easy. We provide information about veggie convenience foods, where to eat out, basic vegetarian meal ideas, shortcuts to vegetarian cooking, recipes and meal plans.
I am one of the volunteers that helps run the Veggie Challenge. I pretty much follow a vegan diet for many reasons, but the environment is one of the main ones. At one point I edited a popular cookbook called Vegetarian Tastes of Toronto.