Delectable. I took some soaked and dehydrated pumpkin seeds and threw them in a food processor with a bit of maple syrup (I’ve also tried honey with excellent results) salt, coconut oil and cinnamon. It’s a delicious treat! Especially when served with apple slices. I know it’s not super pretty, but the taste more than makes up for it.
If you have soaked and dehydrated pumpkin seeds on hand, this is very easy to throw together. Otherwise, you can toast raw pumpkin seeds in a pan over medium heat on the stove until they start to brown, which also helps reduce enzyme inhibitors.
I’ve used a fair amount of cinnamon in this recipe because pumpkin seeds have a robust flavor and can handle it. I personally think that one tablespoon of maple syrup makes it sweet enough, but doesn’t give as good “maple flavor” as I want, hence the two tablespoons. But play around with the ratios, if you want. This will get pretty hard in the refrigerator because of the coconut oil, so let it soften at room temperature for a while before you serve it.
Whatever you do, make sure you put it out of reach of little people! After Elena and I had enjoyed amble servings of this treat, I took a shower. When I came out, she had already taken a spoon and polished the rest of it off! Oops. But yes, it’s that good. You will want to eat it off a spoon.
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This simple, yet elegant dish has it’s roots in Russia. Buckwheat blini, little tiny crepe like pancakes, are delicious with their earthy buckwheat flavor. They go wonderfully with a sour cream (or in our case a garlicky cashew based “sour cream”) and some caviar or smoked salmon. 
I have been having fun with my