Roasted Pumpkin Seeds Three Ways

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Roasted Pumpkin Seeds Three Ways

The perfect addition to salads, main meals or just on their own, heres three ways to make the most of your left over pumpkin seeds! 

Ingredients

Option 1

1 cup of pumpkin seeds

1 tablespoon of olive oil

1 tablespoon of soy sauce/tamari

1 teaspoon of five spice powder

 

Option 2

1 cup of pumpkin seeds

½ teaspoon of salt

1 tablespoon of melted coconut oil

1 tablespoon of fruit syrup/ coconut sugar

2 teaspoons of cinnamon

 

Option 3

1 cups of pumpkin seeds

½ a teaspoon of salt

1 tablespoon of olive oil

1 teaspoon of ground fennel seeds

½ a teaspoon of chilli flakes

1 teaspoon of smoked paprika

 

Method

1. Set the oven to 200 celcius/gas mark 5

2. Scrape the seeds from the pumpkin into a colander and separate the flesh from the seeds, finally rinsing the seeds in a bowl

3. Pat the seeds dry on a tea towel

4. Mix the seeds with your chosen ingredients in a large bowl

5. Spread the mix on a baking sheet and bake in the oven for 10-30 minutes depending on the size of the seeds, until they are golden brown

6. Leave the baking tray on a cooling rack for 20 minutes to cool and make the seeds crispy

 

Photo source: Pixabay