Pumpkin Seed Oil Recipe

Gugelhupf Cake with Pumpkin Seed Oil

A traditional Austrian cake showcasing the prized pumpkin seed oil.

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Ingredients:

  • 4 eggs, separated
  • 110ml water
  • 120ml Pumpkin Seed Oil
  • 150g castor sugar
  • 1 sachet vanilla sugar
  • 100g granulated sugar
  • 250g flour
  • 1 sachet of baking soda
  • Butter for the mold

Instruction:

  1. Grease the mold with butter and cover the form with flour. Mix the egg yolks, water, castor sugar and vanilla sugar and stir well until frothy. Add pumpkin seed oil and stir until foamy.
  2. Whisk the egg whites until stiff, then add the granulated sugar and stir.
  3. Add a third of the egg white to the egg yolk mix and stir. Then, add the flour and baking powder and stir until smooth. Use a large spoon to gently mix the remainder of the egg white with the mix.
  4. Bake at 160°C (320F) for one hour. Allow the cake to cool for 10 minutes and then plunge it gently onto a plate. Sprinkle some powdered sugar on top to finish.

Austrian Cheese Spread with Pumpkin Seed Oil

Pumpkin seed oil from southern Austria gives this spread its nutty flavor. More Cheese Dishes

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Yield: Makes 1 1/2 cups

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Ingredients:

  • 8 ounces cream cheese, softened
  • 1/4 cup toasted pumpkin seeds, 2 tablespoons finely chopped
  • 1 tablespoon pumpkin seed oil
  • 1 1/2 teaspoons Dijon mustard
  • Salt and freshly ground pepper

Instruction:

  1. Blend the cream cheese with the chopped pumpkin seeds, the pumpkin seed oil and mustard and season with salt and pepper. Top with the whole pumpkin seeds and serve.

Protein bowl with pumpkin oil recipe

We first made this particular Buddha bowl in the autumn, so chose to roast our Brussels sprouts, beets, and cauliflower. Is there anything else with as much gently full-bodied flavor as roast vegetables? Huge fans of roast beet in particular – such healthful richness and depth! But this bowl would work equally well with raw vegetables. Maybe the sun’s out, or maybe you just crave the freshness.

Big characters in small packages

In any case, it’s the gochujang that gives the dish its kick. Similarly to Mexican chipotle peppers or many varieties of Middle Eastern pepper and chilli pastes, gochujang is a smoky, spicy paste that is easy to keep in your refrigerator and add to dishes as needed. A native of Korea, this condiment is a big personality that performs way beyond the small amount you will need to add into your dishes. Unlike many other pastes though, gochujang is also fermented. As you will probably know by now, this means that it is an incredible support to your digestive system.

Prep: 30min

Total: 35min

Yield: 2

Servings:

Nutrition Facts : properties {‘calories’: ‘Energy (calories) 250 kcalnProtein: 9.89gnFat: 9.05gnCarbohydrate: 34.44g’}

Ingredients:

  • Bowl 1 cup rocket
  • 4 tbsp cooked Erbology Organic Amaranth Grain
  • 4 Brussels sprouts
  • 2 cups cauliflower bouquets
  • ½ beetroot
  • 2 tbsp regular hummus
  • 2 tsp Erbology Organic Pumpkin Seed Oil
  • 2 tsp gochujang paste
  • Sea salt
  • Dressing 4 tbsp apple cider vinegar
  • 4 tbsp agave nectar
  • ½ tsp sea salt
  • 1 tsp mustard
  • Bowl

    1 cup rocket
    4 tbsp cooked Erbology Organic Amaranth Grain
    4 Brussels sprouts
    2 cups cauliflower bouquets
    ½ beetroot
    2 tbsp regular hummus
    2 tsp Erbology Organic Pumpkin Seed Oil
    2 tsp gochujang paste
    Sea salt

    Dressing

    4 tbsp apple cider vinegar
    4 tbsp agave nectar
    ½ tsp sea salt
    1 tsp mustard

Preheat the oven to 400ºF (204ºC) and arrange Brussels sprouts and cauliflower on a bare baking sheet. Drizzle both with gochujang paste and a bit of sea salt. Mix well with hands and bake for 20 minutes.
Take ½ of a beetroot and wrap in aluminum foil. Put on the same baking tray and bake for about 25 minutes.
If you don’t have cooked amaranth at hand, cook your amaranth using a 1:1 ratio, so 1 cup water for 1 cup amaranth, for about 15 minutes.
In the meantime, prepare the dressing by combining the apple cider vinegar with agave, sea salt and mustard. Mix well and set aside.
Divide the rocket salad in 2 medium bowls.
Take out the baked veggies and place them one next to each other. Add the amaranth.
In the middle, add one scoop of your hummus paste.
Drizzle with Erbology Organic Pumpkin Seed Oil and add the dressing.
Enjoy while it’s warm!

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