Sweet'n'Spicy Pumpkin Seeds
'Tis the season for all things pumpkin. Since this was the first year I had any real success in growing my own (meaning that I will have copious amounts of seeds for seed-saving), and since the pumpkin I baked up to turn into Thanksgiving pies had such a nice texture and seed count, I thought I would try making pumpkin seeds to snack on.
And since I wanted my kids to want to eat this healthful snack, too, I flavoured them.
And it was easy-peasy.
Sweet’n’Spicy Pumpkin Seeds
Wash seeds. Spread on baking sheet and dry in oven on lowest temperature (150 degrees F) for 45-90 minutes, stirring occasionally.
Mix 2 tbsp. olive oil or liquid coconut oil with 2 tbsp. maple syrup, 1 tsp. sea salt, and a sprinkle of cayenne pepper.
Place dried seeds in a mixing bowl, drizzle mixture over top and toss.
Roast at 250 degrees F for approximately 45 minutes (or until crispy), stirring every 10-15 minutes.
Enjoy!
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