Don’t throw away those pumpkin seeds – Roast them up!
YOU WILL NEED
1 1/2 cups pumpkin seeds
2 teaspoons fine sea salt, plus more for serving
2 teaspoons melted coconut oil
1tsp of each of the following – Paprika, Cumin, Turmeric
Salt and Pepper for seasoning.
Heat the oven to 170 degrees c. Line a baking sheet with baking paper.
Fill a large saucepan with t 2 cups of water and season with 2 t salt. Bring to a boil.
Scoop the seeds from your pumpkin. Add the pumpkin seeds to a bowl filled with cold water and whoosh them around until the seeds float and are mostly clean.
Add seeds to the boiling salted water. Simmer for 5 minutes. Drain and pull away any remaining pumpkin attached to the seeds.
Spread the seeds onto a clean tea towel and pat them dry. Add the dried seeds onto the prepared baking sheet. Pour over the oil and spices on top then toss until well coated. Spread the seeds into one layer. Bake, stirring the seeds at least once, until fragrant and golden around the edges, 10 to 25 minutes, depending on how large the seeds are.
Store in an airtight glass jar for months
Healthy on the go snack – pour a handful into one of our Organic Cotton Muslin Produce Bags, secure the drawstring and pop in your handbag.