All natural, dark green, peel-less, pumpkin seeds of 1.st quality
All natural, healthy, tasty goods.
Special pre-cleansed extra for you.
Our pumpkin seeds are of 1st quality, all natural, dark green, peel-less, pumpkin seeds of 1.st quality and specially pre-cleansed for you.
Pumpkin seeds, in general, are all around healthy and a tasty ingredient in cereals, bread, mueslis, in salads or as a small highlight in the vegetable pan.
The oil pumpkin is a subspecies of the garden squash.
The garden squash is grown in the traditional area of the Austrian state Styria.
It is approximately 8 to 10 kilograms heavy.
It ripens on the sandy-loamy soil in a special climate of heat and moisture.
In the autumn, when the color of the pumpkin fruit has changed from green to yellow-orange, up to 1000 seeds are hand-picked from the pulp, washed and gently dried.
This type of pumpkin has the peculiarity of harboring kernel-less seeds.
Raw food quality
AVERAGE NUTRITIONAL VALUE AVERAGE VALUES IN 100g
ENERGY IN KJ: 2370
ENERGY IN KCAL: 567
PROTEIN: 32 - 37 g
CARBOHYDRATES: 2.5 - 8 g
FAT: 45 - 53 g
SATURATED FATTY ACIDS: 9 - 10.6 g
MONOUNSATURATED FATTY ACIDS: 13.5 - 15.9 g
POLYUNSATURATED FATTY ACIDS: 22.5 - 26.5 g
DIETARY FIBER: 6 - 8 g
Portuguese chocolate cookies with pumpkin seeds and chili
A lot of the necessary ingredients for this recipe can be found in our shop.
200 g of flour (also very good with wholemeal flour)
200 g of butter, room temperature
200 g grounded pumpkin seeds
200 g cane sugar
1/2 - 2 fresh chili peppers or alternatively some chili powder, according to your taste.
Please dose carefully!
150 g of cocoa butter chips, made from Criollo cocoa (available in our shop)
35 g brown cocoa powder (available in our shop)
1 tsp vanilla sugar
1/2 teaspoon soda
1 pinch of salt
you will need rubber gloves to avoid to get burned or stung by the spicy chili.
Working time: approx. 30 minutes.
Difficulty level: normal.
Preheat the oven to 180 ° C top/bottom heat.
Lay out a baking sheet with parchment paper.
Chop the chili peppers and seeds while wearing the rubber gloves.
It can also be used chili powder.
Mix the chili with the sugar together in a blender, with the blender or a grinder, also known as Moulinette, to a fine paste.
Stir froth the butter with the hand mixer, add the chili sugar paste and stir well again.
Add egg, salt, and vanilla sugar and beat until it becomes foamy.
Add the grounded pumpkin seeds and the cocoa powder to the mass and mix well.
Add the flour with soda to it and stir well under the dough.
Finally, add the white cocoa butter chips.
Put small dough pieces on the baking tray with 2 teaspoons and press them a little flat.
Leave enough space, as the cookies are slightly apart when baking.
Push the tray into the tube and bake the cookies for about 12 minutes until they begin to brown on the bottom.
Let it chill down on a plate to a cooler temperature for about 2 minutes and then place on a drip grid and store it in a cool place.
Bake the remaining dough in the same way.
Hint and idea corner
As the cookies with 2 chili peppers are really spicy, the amount of chili can, of course, be reduced. Removing the seeds from the pods also makes the cookies less spicy.
Instead of just pumpkin seeds, almonds or walnuts can also be used for this treat.
The white cocoa butter chips can also be easily replaced by our dark cocoa butter chips.
The cookies are also very good to prepare with wholemeal flour.