8 kg of pumpkin seeds and 4 kg of sunflower seeds - help!

7_week_wonder

Once upon a time I used to do a yearly bulk order from the local whole food shop. It worked brilliantly and saved me a fortune on seeds, flour, rice etc. I was very strict about only buying things I knew we would use and as I used to bake a lot of bread we got through loads of seeds, particularly pumpkin, sesame and sunflower seeds

However, I didn't factor in being diagnosed with coeliac disease Despite trying many different recipes and techniques I haven't been able to bake bread as well as I did before and to be honest I've gone off eating it after being diagnosed. So now I have about 8 kg of pumpkin seeds and 4 kg of sunflower seeds to use up and my brain has gone blank! All suggested uses gratefully received (otherwise we are going to end up with ridiculously overfed local birdlife!)
Many thanks

Living_proof

Maybe you could sell some to people like me who still bake bread with seeds? They have a rather limited shelf life though I believe.

MandM90

Do you ever eat GF crackers or anything you can spread seed spread onto? If so I'd blend them up and make a seed spread. Or jar and put pretty labels on and give the spread as gifts?

Could you roast some in spices with a little salt and sugar to snack on? Or perhaps add to blended dates and refridgerate to make bars similar to Nakd bars?

ETA: what about blending with garlic, Parmesan and herbs to make pesto? Or just blitzing and using as a crumb when baking meat or fish?

7_week_wonder

Thanks Living proof and MandM90 I agree about the short shelf life, but I'll offer some to my colleagues (free to a good home).

I'll also try whizzing some up to use in various ways - though I'm not sure how well my mini-chopper will cope. I love the idea of pesto and of making a crumb coating so I'll definitely try both those.

Thanks again

mirry

Can you have oats? I made oat biscuits today filled with loads of seeds, oats and oat flour

greenbee

I get through lots of these...

Sprinkle them on salad

Add them to porridge (if you can't eat oats, I also use quinoa flakes, millet flakes or rice flakes or a combination of them to make porridge) - I like to cook them rather than add at the end.

Add them to muesli (see above... oats are not mandatory) and granola

Eat them as snacks...

Send them to me

nuatha

You could make some pumpkin seed butter or sesame seed paste (tahini), both of which would keep for around 9-12 months in a fridge. Tahini can be used to make humus, sesame noodles etc.

Pumpkin seeds work well toasted as nibbles, added to salads, turned into brittle and can even be made into porridge or a "rice" pudding.

7_week_wonder

Brilliant - more great suggestions:T!

Mirry I can eat oats so long as they are "gluten free" oats (oats are naturally gluten free but often tend to be milled in the same place as wheat flour so there is a fair chance of cross-contamination), I've never seen oat flour though, but I'm sure I could improvise, so if there was any chance of a recipe that would be great.

Greenbee I've just got a handful of seeds and put them in with the porridge that is soaking ready for the morning.

Nuatha how on earth do you make pumpkin porridge? I'll go and have a google......

I'm definitely going to have a go at making seed butter, but I'll wait till the weekend when I have more time.

Thanks so much for all the inspiration.

nuatha

7_week_wonder wrote: »

Nuatha how on earth do you make pumpkin porridge? I'll go and have a google......

I'm definitely going to have a go at making seed butter, but I'll wait till the weekend when I have more time.

This is fairly close to the one I know and is an oat based porridge (Dove's Farm are a good source of guaranteed wheat gluten free products)

This is an oat free seed based porridge.

My preference is for toasted pumpkin seed butter, but you could try both and see what you prefer. I've also turned spiced roast pumpkin seeds into a butter to use as a savoury dip.
With tahini I prefer a light (untoasted) version. Sesame seeds are often used as a crunchy coating in oriental cooking.

greenbee

Ooh.. I like the idea of pumpkin seed butter... I might just have to stock up myself!

And looking at Nuatha's links, I already add ground linseed to my porridge but will try coconut and chia seed too. I use rice milk/water as I find cow's milk ends up too heavy and rice-puddingy somehow!

Anne_Marie_2

This is quite a nice recipe for a seed pate.

http://www.101cookbooks.com/archives/seed-pata-recipe.html