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Stony Brook Roasted Pumpkin Seeds Pepitas Gluten Free Original -- 3 oz

Stony Brook Roasted Pumpkin Seeds Pepitas Gluten Free Original
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Stony Brook Roasted Pumpkin Seeds Pepitas Gluten Free Original -- 3 oz

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Stony Brook Roasted Pumpkin Seeds Pepitas Gluten Free Original Description

  • Wholehearted Foods
  • Snack with Abandon
  • Brined and Roasted Heirloom Pumpkin Seeds
  • Sprinkle on Cereal, Salads, and Veggies
  • 100% USA Grown
  • Nut Free
  • Gluten Free
  • Non-GMO Project Verified
  • Vegan

How Are Pepitas Made?

Pepitas are salted, roasted pumpkin seeds. Stony Brook Pepitas are brined and then roasted for a crispy, crunchy texture and savory, nutty flavor.


Are Pepitas Good For Me?

Yes! Pumpkin seeds are high in protein and fiber. They also contain healthy plant-based fats, zinc, lutein, beta carotene, and vitamin E.


Are Pepitas More Than Just A Snack?

Try a handful on your morning cereal or toss with salad or roasted vegetables. Garnish soup or crush for a flavorful coating on fish, chicken, and beef.


Where Are They Grown?

Stony Brook's pumpkin seeds are sourced directly from upstate NY Family Farms. Seeds are roasted and packaged nearby at our Finger Lakes production kitchen.


Enjoy within one month of opening.
Free Of
Gluten, GMOs, nuts, dairy, soy.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1 oz (130 Seeds) (28 g)
Servings per Container: About 3
Amount Per Serving% Daily Value
   Calories from Fat120
Total Fat15 g23%
   Saturated Fat3 g15%
   Trans Fat0 g
   Polyunsaturated Fat7 g
   Monounsaturated Fat5 g
Cholesterol0 mg0%
Sodium130 mg1%
Total Carbohydrate4 g1%
   Dietary Fiber3 g12%
   Sugars1 g
Protein9 g
Vitamin A2%
Vitamin C0%
Other Ingredients: Pumpkin seeds, sea salt.

Allergen Info: Made in a nut-free, dairy-free, soy-free, and gluten-free facility.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Mini Sweet Potato Cakes With Cinnamon-Sugar Swirl

[vc_row][vc_column][vc_column_text]Transform ordinary spuds into a delightful dessert that's bound to impress this holiday season. These darling, mini sweet potato cakes boast a cinnamon-sugar swirl center and are topped with a rich, gooey glaze, roasted pistachios and sprouted pumpkin seeds. With a bountiful blend of festive flavors and spices, they’re sure to have your guests begging for another bite. Sweet Potato Cakes

Mini Sweet Potato Cakes With Cinnamon-Sugar Swirl

Cake Batter

  • 1 cup sweet potatoes (cooked and smashed)
  • 1/4 tsp. cardamom
  • 1/2 tsp. turmeric
  • 1/2 tsp. ginger
  • 1 tsp. nutmeg
  • 1 tsp. cinnamon
  • 1 tsp. sea salt
  • 1 Tbsp. sweet buttermilk powder
  • 1-1/2 cups all-purpose flour
  • 1/2 cup almond flour
  • 2 tsp. baking powder
  • 1 tsp. vanilla extract
  • 1/2 cup sour cream
  • 2 eggs
  • 1/4 cup butter (melted)
  • 1/4 cup avocado oil

Cinnamon-Sugar Layer

  • 1 Tbsp. light brown sugar
  • 1 tsp. cinnamon
  • Pinch of sea salt


  • 1 tsp. heavy cream
  • 3 Tbsp. confectioners sugar
  • Pinch of sea salt
  • 1/4 tsp. vanilla extract


  • 1/4 cup roasted pistachios (crushed)
  • 1/4 cup sprouted pumpkin seeds
  1. Preheat oven to 375 degrees F. Spray mini-bundt pan with avocado oil. Set aside.
  2. In large bowl add dry ingredients for cake batter, combine well and set aside.
  3. In medium bowl, add wet ingredients for cake batter and mix until well combined.
  4. Add wet mixture to dry mixture and fold together. Set aside.
  5. In small bowl, mix together cinnamon-sugar layer ingredients until well combined.
  6. Pour half of batter into mini-bundt molds, sprinkle cinnamon-sugar over each and pour remaining batter over each.
  7. Bake 20-25 minutes or until toothpick comes out clean.
  8. In medium bowl, mix glaze ingredients until well combined.
  9. Spread glaze over warm mini-bundts and sprinkle toppings.

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