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Here's a seasonal addition to your harvesttime feast. From its pretty orange color to the irresistible crunch of toasted pumpkin seeds, this flat bread is pleasing to the eye and taste buds. Using sunflower kernels instead of pumpkin seeds is a yummy change.—Terry Braswell, Peachtree City, Georgia
This recipe is:
Diabetic Friendly
Nutritional Facts 1 slice equals 108 calories, 4 g fat (2 g saturated fat), 16 mg cholesterol, 158 mg sodium, 15 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Originally published as Pumpkin Seed Flat Breads in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p127
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Reviewed on Nov. 17, 2011 by niteshrd
good-one
Reviewed on Nov. 11, 2010 by sojourner2earth2
Other than the time I took to roast the seeds (we live too far from town to go buy them!) it was fast and easy. Lovely color and mine looked almost as good as the picture!
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