Here is a quick recipe for a pumpkin seed streusel that can be used as a texture and favor contrast for savory dishes such as
pumpkin soup, or a crunchy topping for coffee cakes, muffins, or quick breads. I found the recipe on the Epicurious website, deglutenized it, substituted piloncillo for the brown sugar, and added spices. It’s very easy and quick to make, and it makes quantity enough to use in many dishes. Just store it in the refrigerator until it’s all gone. Don’t worry about how long to store it; you will eat it ALL before it has a chance to go bad! Trust me!
Note: I usually weigh my flours when I bake; however, streusel doesn’t require the same accuracy as cakes, breads, and such. For this reason, I used volume for measurement in this recipe.
- ¼ cup tapioca flour
- ½ cup super fine brown rice flour
- ½ cup grated piloncillo (or brown sugar)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon pink Himalayan salt
- 8 tablespoon butter, cut into small pieces and well-chilled
- ½ cup raw pumpkin seeds
- Preheat the oven to 350 degrees. Line a shallow baking sheet with parchment paper. In a food processor, coarsely chop the raw pumpkin seeds. Set aside. In a separate bowl, mix the dry ingredients.Mix in the chopped pumpkin seeds. Add the pieces of butter. Using your hands or a pastry cutter, rub or cut the butter into the dry ingredients until the butter is well blended and the mixture the texture of corn meal. Spread the mixture on the parchment-lined pan, in a rectangle shape. Bake until the streusel is golden brown, about 10-12 minutes. Remove from the oven and cool on the pan. When the streusel is completely cool, break it into pieces of various sizes, place it in an air-tight container, and store in the refrigerator.