Behind the Seeds


How To Use A Whole Pumpkin
Here at 88 Acres, we value minimizing food waste as much as possible. In fact, our Seednola wouldn’t have been born if it weren’t for a desire to do something with the leftover edge pieces of our baked bars. We are big fans of pumpkin seeds, but would never want to let the sweet, orange flesh of the pumpkin, rich in micronutrients like Vitamin A and potassium and full of fiber, go to waste. Like other winter squash varieties, pumpkin can pair well with both savory and sweet flavors. During the cool temperatures of fall, we like to maximize its warm qualities by adding spicy hints of cinnamon and cayenne. Pumpkin Seeds A pumpkin seed is truly a powerhouse in...

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How To Make Pumpkin Seed Milk & Upcycling Seed Pulp (Vegan and Nut-Free)
Milk alternatives have been making headway in recent years as a creamy option free from dairy and lactose but full on flavor. Almond, coconut, rice, oat and hemp milks have moved up the ranks from health store niche players to mainstream all stars. What makes milk alternatives so great? They can be used any way that dairy or goat milk is used, offering a base for sauces, baked goods, and creamy beverages, while remaining vegan, plant-based, and suitable for those with dairy intolerances. Missing from that all-star list is one of our favorites: Seed Milk. Sunflower and pumpkin seeds can be processed in the same way as almond and other nut milks to create a milk beverage with a slightly...

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Why We Switched to Purity Protocol Gluten-Free Oats
Oats have been a staple on many breakfast tables for decades due to their high fiber content, easy preparation and flexibility in flavor. While oats are a healthy food for most bodies, they can be a tricky ingredient to work with for anyone with celiac disease or sensitivity to gluten. Pure, uncontaminated oats are naturally gluten-free, but gluten is present in many packaged oat products due to the high prevalence of cross-contamination both in the field and in the processing facility. Often times, oats are grown and processed alongside gluten-rich foods such as barley, wheat and rye, increasing the risk of cross-contamination.Recent changes in the manufacturing of oats has caused some in the gluten-free community to question whether oats labeled...

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