Description
This recipe features pumpkin seeds coated in a sweet cinnamon mixture and oven-roasted to perfection. It produces a crunchy and flavorful snack.
Ingredients
1 cup pumpkin seeds, pulp removed
1 tablespoon refined coconut oil, melted
1 tablespoon honey or brown sugar or coconut sugar
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Instructions
1. Remove the seeds from the pumpkin pulp. Rinse them thoroughly in a colander or strainer under running water, then pat dry with a paper towel. For best results, dry overnight.
2. Preheat oven to 360°F (180°C) and line a baking sheet with parchment paper.
3. In a mixing bowl, combine melted coconut oil, honey, cinnamon, vanilla extract, and salt. Stir until well blended.
4. Add pumpkin seeds to the bowl and toss until fully coated.
5. Spread seeds evenly on baking sheet and bake for 13 minutes.
6. Allow pumpkin seeds to cool completely on the tray before enjoying.
Notes
Dry seeds overnight for best roasting results.
Honey can be substituted with brown sugar or coconut sugar.
Store roasted seeds in an airtight container to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Snack
- Method: Roasting
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3 g
- Sodium: 75 mg
- Fat: 9 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg