This is one of my favorite times of the year! Cooler weather, family, carving pumpkins, roasting pumpkin seeds. I've always roasted pumpkin seeds the same way, sprinkle a little salt on them and in the oven they go. This year, I decided to try something different. I put together recipes for roasted pumpkin seeds, 3 different ways! Save those yummy seeds, don't let them go to waste!
Roasted Pumpkin Seeds
Lightly Salted
Ingredients
Pumpkin seeds from one large pumpkin
Coconut oil
Salt to taste
Clean and dry pumpkin seeds from one large pumpkin. Preheat the oven to 350*. Place dry pumpkin seeds in a bowl and lightly coat with melted coconut oil. Sprinkle salt to taste and toss to evenly coat. Place the pumpkin seeds on an oiled baking sheet in a single layer. Roast pumpkin seeds for 20-25 minutes or until they are lightly browned. Enjoy!
Fiesta Blend
Ingredients
Pumpkin seeds from one large pumpkin
Coconut oil
1/2 Tbsp chili powder
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp oregano
1/4 tsp paprika
1 tsp cumin
1/2 tsp salt
1/2 pepper
Clean and dry pumpkin seeds from one large pumpkin. Preheat the oven to 350*. Place dry pumpkin seeds in a bowl and lightly coat with melted coconut oil. Sprinkle seasonings over seeds and toss to evenly coat. Place the pumpkin seeds on an oiled baking sheet in a single layer. Roast pumpkin seeds for 20-25 minutes or until they are lightly browned. Enjoy!
Pumpkin Pie Spice
Ingredients
Pumpkin seeds from one large pumpkin
Coconut oil
2 tsp stevia
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/8 tsp nutmeg
Clean and dry pumpkin seeds from one large pumpkin. Preheat the oven to 350*. Place dry pumpkin seeds in a bowl and lightly coat with melted coconut oil. Sprinkle stevia and seasonings over seeds and toss to evenly coat. Place the pumpkin seeds on an oiled baking sheet in a single layer. Roast pumpkin seeds for 20-25 minutes or until they are lightly browned. Enjoy!
Keep all seeds stored in air tight container for up to a week!
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