Saturday, November 01, 2014

Salted and Roasted Pumpkin Seeds (Gluten and MSG Free)

I should have posted these yesterday or early in the week but here it is anyway.  The girls have been snacking on these as well as my Maple Cinnamon Roasted Pumpkin Seeds already before breakfast.
These turned out so well.  I do stir or check on them quite frequently.  The inner seed should not get dark but stay greenish colour.
  • pumpkin seeds from one pumpkin (approximately 1 1/2 cups)
  • 1 teaspoon sea salt
  • 1/2 tablespoon olive oil or grapeseed oil
  • sea salt to 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 and add 1 teaspoon sea salt.  Bring to a boil then simmer 10 minutes.  Drain.
  5. In a medium bowl add pumpkin seeds, oil and sea salt.  Stir to fully combine.
  6. Spread onto baking sheet.
  7. Bake in oven 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.

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