Crunchy Roasted Pumpkin Seeds Super Nutritious & Moreish

Roasted Pumpkin Seeds

Roasted pumpkin seeds who would believe how nutritious they are? It’s a source of constant bewilderment that so many people throw away their pumpkin seeds.

Believe it or not, disguarded pumpkin seeds can be a quick roast away from becoming a moreish snack, they’re crunchy, full of flavour and can just about top anything. They’re great for grazing, sprinkled onto salads, soups, and add great texture and seasoning to any stew.

If you’ve always tossed your seeds in the bin think again because it’s as straightforward as rinsing them, seasoning and putting them in the oven. After experimenting with this recipe and experiencing how easy it is, you’ll never want to discard a pumpkin seed again or other edible seeds.

The method is the same whatever seed you use, however you may find smaller seeds don’t need to be cooked as long. The amazing benefits of these seeds is they’re free from allergens, are vegan and are fab for keto lovers.

ROASTED PUMPKIN SEEDS TIPS:

If you’ve always tossed your seeds in the bin think again because it’s as straightforward as rinsing them, seasoning and putting them in the oven. After experimenting with this recipe and experiencing how easy it is, you’ll never want to discard a pumpkin seed again or other edible seeds.  The method is the same whatever seed you use, however you may find smaller seeds don’t need to be cooked as long.

The amazing benefits of these seeds is they’re free from allergens, are vegan and are fab for keto lovers.

When you first scoop the seeds, it may appear an impossible task having to separate them from the sticky, clingy strings. Not so! Just rinse them in a colander under cool water and the seeds will separate for you to discard the strings.

Pumpkin seeds have edible shells, and you’ll want them to be tasty from the inside out. It’s easily perfected by boiling the seeds first in a little salted water. This method provides mega bonuses, they cleaned up better and the shells open up slightly for the salt to go inside.

Seeds can be spiced up anyway you want, try adding your favourite curry powder, or dried harrisa spice blend, or just salt and pepper.

CHEF’S NOTES:

Nutritional calculations are per person, are rounded off estimates and exclude optional extras. If you use other ingredients or quantities, the results can’t be guaranteed.

Kitchen Tools: Cooking Pan, Baking Tray, Parchment Paper, Colander, Mason Jar.

Prep: 15 min
Cook: 30 min
Servings: 4

G. Carbs: 4g
N. Carbs: 1g
Freezable: No

Protein: 9g
Fibre: 2g
Fat: 18g

Kcal: 200
Course: Snack
Difficulty: Easy

INGREDIENTS

  • 1 cup Pumpkin Seeds (removed from a fresh pumpkin)

  • 1 tbsp Extra Virgin Coconut Oil (per cup of pumpkin seeds)

  • 1/8 tsp Himalayan Salt or Sea Salt (per cup of pumpkin seeds)

  • 1/2 tsp ground Spice Mix (per cup of pumpkin seeds)

DIRECTIONS

  • Preheat oven to 325 degrees F (162 C), gas 3.
  • Scrap out all the seeds from the pumpkin.
  • Put the seeds in a colander and run under cold water, remove any pumpkin flesh.
  • Put the seeds in a pan of boiling water for 5 minutes.
  • Drain and dry the seeds with a clean tea towel or paper towel.
  • Melt the coconut oil and toss the seeds in it.
  • Sprinkle with salt and other seasonings such as curry powder and toss to coat.
  • Line a small baking tray with parchment paper.
  • Arrange the seeds in a single layer, this helps with the crisping process the in the oven.
  • Roast for approximately 15 – 20 minutes or until the seeds are fragrant and slightly toasty.
  • Let them cool completely before transferring to a mason jar.
  • The seeds will keep at room temperature for 1 week or more, or in the freezer up to 1 month.
  • Serve and enjoy!