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–+ servings
Ebonie Garnica

Salt-Soaked Crispy Pumpkin Seeds for Full GAPS

A plain Full GAPS preparation of raw shelled pumpkin seeds, sea salt and filtered water. Soak twelve hours, then dry at 170°F until a cooled sample is crisp. One batch starts with two cups raw seeds.
Print Recipe
Prep Time 5 minutes
Cook Time 10 hours
Soak 12 hours
Total Time 22 hours 5 minutes
Servings: 1 batch
Course: Full GAPS, Ingredient
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups raw shelled pumpkin seeds (pepitas) plain, unroasted and unseasoned
  • 1 1/2 teaspoons natural sea salt for the soaking water
  • filtered water enough to cover and keep the seeds submerged; drained before drying

Equipment

  • Glass soaking bowl with room for water and seeds, plus a cover
  • Measuring cups and spoons
  • Strainer
  • Large baking sheet
  • Parchment paper
  • Oven that holds 170°F
  • Small dish for checking a cooled sample
  • Clean dry glass storage jar and lid; a freezer-safe container for freezing

Method
 

  1. Start the soak. Put the measured seeds and sea salt in the glass bowl. Add filtered water to cover and stir to dissolve the salt. Cover the bowl and leave it at room temperature for twelve hours.
  2. Drain thoroughly. Pour off and discard the soaking water. Let the seeds drain well in a strainer. Heat the oven to 170°F and line the baking sheet with parchment.
  3. Spread in one layer. Put the drained seeds on the sheet and spread them out. Break up wet clumps so the seeds can dry evenly.
  4. Dry slowly. Dry for about eight to ten hours, until the seeds are crisp. Start checking near eight hours. Plan this long drying period for a time when you can monitor the oven. A thicker layer or wetter batch can need more time.
  5. Check a cooled sample. Let a few seeds cool before judging the texture. They should be crisp, rather than soft or chewy in the center. If they are still soft, continue drying the batch and check again.
  6. Cool and store. Let the finished seeds cool completely before putting them in a clean, dry glass jar with a lid. Keep them dry, and refrigerate or freeze extra portions for longer storage. Use a freezer-safe container for freezing. Cooling first keeps steam from collecting inside the jar.

Notes

Batch: One batch starts with two cups raw seeds. Measure the finished volume after drying and cooling. For 2× use four cups seeds, three teaspoons sea salt and enough water to cover, with sufficient bowl and tray space.
Timing: Twelve hours soaking plus about eight to ten hours drying, with preparation and cooling in addition. The card uses five minutes preparation, twelve hours soaking and the upper ten-hour drying estimate. Continue drying if a cooled sample is still soft.
Method: This is a salt-soak and low-oven drying method, with no sweetener, added starter or separate sprouting step. Do not substitute it for a recipe that specifically requires sprouted seeds or fermented seed flour.
Full GAPS: Use after diarrhea and abdominal pain have settled and prepared pumpkin seeds have been introduced and tolerated.
Storage: Cool completely, then store in a clean dry glass jar with a lid. Keep dry; refrigerate extra portions or freeze them in a freezer-safe container for longer storage.

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