After spending close to 45 minutes wondering the aisles of Chamberlain’s (a natural foods store near my apartment), I stumbled upon several colorful packages of pumpkin seeds dusted with cocoa, honey, sea salt, chili powder or garlic and pepper.
I snagged the two sweet varieties of Pumpkorn organic shelled pumpkin seeds: Dark Cocoa and Honey ‘n’ Flax.
Admittedly, I couldn’t wait until the next morning to use these crunchy, salty and sweet lil’ seeds on my Greek yogurt and I opened the pack of Dark Cocoa Pumpkorn on my way home.
Taste explosion! They were delicious and I knew a fantastic food relationship had just begun. I opened the Honey ‘n’ Flax Pumpkorn as well to see if they measured up to their chocolatey brother.
They were two peas in a delicious lil’ pod.
Pumpkorn seeds now are a welcome alternative to adding regular nuts to the foods I typically improve with almonds, pecans or walnuts such as Greek yogurt, oatmeal, pancakes and salads. I still love traditional nuts, but in the midst of fall, Pumpkorn is a very festive seasonal delight.
Surprisingly I did manage to save enough of the seeds to add to my Greek yogurt.
Here are additional pictures of my Pumpkorn creations:
Since this is a pumpkin-filled post, I leave you with a pump-tastic picture from a past Halloween. Meet Pumpkie: