Tuesday, October 29, 2013

Maple Cinnamon Roasted Pumpkin Seeds (Dairy, Gluten/Grain and Refined Sugar Free)

My father in law was over on the weekend and started carving a pumpkin with the girls.  Needless to say they were thrilled.  While creating their masterpiece, they graciously separated the seeds for roasting.  I wasn't in the mood for the typical salted variety, so I created a new flavour.  This one was a hit, we have already made two more batches.

  • pumpkin seeds from one pumpkin (approximately 1 1/2 cups)
  • 1/2 tablespoon grapeseed or melted coconut oil
  • 1 teaspoon cinnamon or more depending on taste
  • 1/2 teaspoon gluten free vanilla
  • 1/2 tablespoon pure maple syrup or more depending on taste

  1. Preheat oven to 300 F.
  2. Line a cookie sheet with parchment paper.
  3. Rinse pumpkin seeds.
  4. In a medium size pot, cover seeds with water.  Bring to a boil then simmer 10 minutes.  Drain.
  5. In a medium bowl add pumpkin seeds, oil, cinnamon, vanilla and maple syrup.
  6. Spread onto baking sheet.
  7. Bake in over for 15 minutes, stir and bake for another 15 minutes or until dry.
  8. You may need to break a few chunks apart.
  9. Store in an airtight container if you don't manage to eat them all in one sitting.
one of the pumpkins my husband made with the girls

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