Pumpkin seed and nori crisp scroggin with sour cherries and dark chocolate
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Anna Hansen serves up her delicious scroggin recipe, made by creating a toasted pumpkin seed and nori seaweed butter in the Vitamix that is then dehydrated into a flavourful crisp. The crisp is then mixed with a host of tasty ingredients including crystallised ginger, chocolate and buckwheat. If you haven't heard the name before, scroggin is New Zealand's take on trail mix.
First published in 2017
Ingredients
Metric
Imperial
Pumpkin seed and nori crisps
- 175g of shallots
- 30ml of coconut oil
- 275g of pumpkin seeds
- 20g of nori seaweed
- 1 1/2 tsp sea salt
Scroggin
- 175g of dark chocolate, 70%, chopped into small pieces
- 75g of dried sour cherries
- 85g of buckwheat, toasted in a pan until fragrant
- 35g of crystallised stem ginger, chopped into small pieces
SAVE RECIPE
Equipment
- Vitamix Pro750 fitted with 0.9l Container
Method
1
To begin, make the pumpkin seed and nori crisps. Finely dice the shallots and sweat off in the coconut oil until soft. Allow to cool completely
- 175g of shallots
- 30ml of coconut oil
2
Preheat the oven to 160°C/gas mark 3
3
Toast the pumpkin seeds in the oven for approximately 15 minutes, until they have a nice nutty aroma. Set aside to cool completely
- 275g of pumpkin seeds
4
Toast the nori sheets in the oven at the same temperature for 4 minutes. Cool completely then roughly crumble with your hands
- 20g of nori seaweed
5
Place the cooled pumpkin seeds, shallots and nori in the Vitamix and secure the lid. Select Variable 1 then slowly build it up to Variable 10, using the tamper to push the mixture down into the blades. Let the machine run for a minute or two until the mixture runs freely through the blades and you have a thick paste
6
Once fully blended, tip out into a bowl and mix in the sea salt by hand
- 1 1/2 tsp sea salt
7
Preheat the oven to 100°C, or as low a gas mark as possible
8
Roll the paste into thin sheets between two sheets of baking parchment and dehydrate in your oven for around 2–3 hours until crisp. Break up into a coarse crumb and set aside
9
To make the scroggin, mix the remaining ingredients with 130g of the pumpkin seed crisps and store in an airtight container until ready to use
- 35g of crystallised stem ginger, chopped into small pieces
- 175g of dark chocolate, 70%, chopped into small pieces
- 75g of dried sour cherries
- 85g of buckwheat, toasted in a pan until fragrant
First published in 2017
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