in Recipes

pumpkin seed leaves

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Ingredients for 1 servings:

  • 6 egg whites
  • 100 g sugar
  • 1 pinch of salt
  • 200 g spelt flour type 630
  • 200 g pumpkin seeds
  • Butter and flour for the mold

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 45 minutes; Total time approx. 13 hours 25 minutes

Delicious snacks and protein utilization

Beat the egg whites with sugar and a pinch of salt until stiff peaks form. Gradually fold in the flour, then carefully mix in the whole pumpkin seeds. Butter and flour two loaf pans. Divide the mixture evenly between the pans and smooth the surface. Bake at 180°C for 30 minutes until golden brown. Turn out and let cool. The next day, slice the cakes into approximately 1.5 mm thick slices. Place them side by side on baking sheets and place in the oven at 170°C for approximately 10 minutes to dry. Keep an eye on them to ensure the leaves don’t overcook.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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pumpkin seed leaves