Pin ItFOR HONEY ROASTED PUMPKIN SEEDS
PLEASE NOTE: if making honey roasted pumpkin seeds for children, mix 3 cups of raw pumpkin seeds with a mixture of 1T coconut oil + 1T raw, unpasteurized honey, substitute all spices with ground cinnamon or pumpkin pie spice, and use a pinch of Himalayan salt, in place of the Tamari Sauce. Follow the same instructions for roasting.
SPICY ROASTED PUMPKIN SEEDS
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| Serves | 10-12 |
| Prep time | 5 minutes |
| Cook time | 15 minutes |
| Total time | 20 minutes |
| Dietary | Diabetic Friendly, Gluten Free, Plant-based, Vegetarian |
| Meal type | Snack |
| Misc | Pre-preparable |
| By author | Aloha Cooks |
Ingredients
- 3 cups Raw Pumpkin Seeds (buy from organic bulk bins at natural food store)
- 1 tablespoon Extra Virgin Olive Oil
- 2 tablespoons Organic Tamari, Gluten-free (OR use Soy Sauce or Bragg's Liquid Aminos)
- 1 teaspoon Garlic Powder
- 1 teaspoon Smoked Paprika (or use regular Paprika)
- 1/4 teaspoon Chipotle Pepper (or use Chili Pepper or Cayenne Pepper)
Note
For spicier pumpkin seeds add 1/2t chipotle pepper or cayenne pepper or chili powder. For milder pumpkin seeds cut back to 1/8t chipotle pepper, cayenne pepper, or chili powder.
Directions
| Step 1. | |
| Preheat oven to 375 degrees. | |
| Step 2. | |
| Measure raw pumpkin seeds into a large bowl. Add tamari or soy sauce or Bragg's and mix well. Add extra virgin olive oil and mix well. Add dried spices and mix well. | |
| Step 3. | |
| In a cookie sheet or shallow baking pan or dish, spread the coated pumpkin seeds evenly. Bake 12-15 minutes or until the raw pumpkin seeds are roasted. | |
| Step 4. | |
| Cool and enjoy! Store extra seeds in an airtight glass jar. | |
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