Pumpkin Seed Muffins (with variations for biscuits, bagels & cookies)

Pumpkin Seed Muffins

2 cups whole wheat flour
½ cup wheat germ
1 Tbsp. ground flax
1 Tbsp. hulled hemp seeds (optional)
¼ cup nutritional yeast
1 tsp. baking soda
½ cup shelled, unsalted pumpkin seeds
¼ cup blackstrap molasses
1 ½ cups water

Preheat oven to 350 degrees. Spray mini muffin pans with non-stick spray.

In a large bowl, combine flour, wheat germ, flax, hemp seeds, nutritional yeast, pumpkin seeds and baking soda. Add molasses and water, mixing well. The batter will be thick. Scoop batter into the muffin pans and bake for 15 to 25 minutes. Remove and let cool completely before serving. Store in the fridge.

Makes approximately thirty mini muffins.

Variations:

Biscuits- Reduce water by ½ cup and eliminate baking soda. Knead into a stiff dough, adding ¼ cup of flour at a time until it can be rolled out without sticking to the rolling pin. Roll out onto floured surface to ¼ inch thickness. Cut with cookie cutters or knife and bake on a greased cookie sheet until crispy.

Cookies- Add ¼ cup of flour at a time until dough is firm enough to form into balls. Place dough balls on a greased cookie sheet and press flat with your hand or a fork. Bake until crispy.

Bagels- Make the same as the cookies except do not press them flat. Dip your finger in water and poke a hole in the middle of the dough ball. Flatten slightly to form a bagel shape. Bake until crispy.