The best 2-ingredient snack you'll ever make! These Ume Pepitas are pumpkin seeds, toasted stovetop and infused with Umeboshi Vinegar (Ume Plum Vinegar). Ume plum vinegar is the brine leftover from pickling plums with a hint of shiso leaves. The brine is super salty, sour, and a bit fruity, leaving these pepitas full of complex flavor that you would swear comes from a complex recipe. Get a bottle of the vinegar, a bag of raw pumpkin seeds, and make these snackers any time you're craving a little salty crunch.
Add the vinegar after all the seeds have toasted. The amount is approximately one tablespoon of vinegar, but amp it up if needed to make sure all seeds are coated. It will sizzle and dry-adhere to the hot seeds immediately.
Ume Pepitas make an incredibly addictive snack, but are also an amazing garnish to add to salads, soups, and bowls. Keep a little stash of these at all times to sprinkle over your meals. I use them, specifically to garnish Vegan Celery Root Soup.
Pumpkin seeds are low-FODMAP in two-tablespoon serving sizes, making them a perfect little way to add protein and other nutrients to your dishes. Pumpkin seeds have lots of good health benefits, including helping you relax - try a tablespoon of them if you're having a snack-attack after dinner. They just might help you get a better night's sleep.
If you make this vegan, gluten-free, low-FODMAP recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️ below and leave a comment! We'd love to hear your feedback.
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