Toasted Pumpkin Seeds
January 12, 2010
Kenya's school is "nut free", so I'm always trying to come up with healthy snacks -- that are also a good source of protein -- using seeds. This recipe could not be any easier to make and kids love them! I whip up several cups worth at a time and keep them in bowls in our kitchen for everyone to munch on any time of the day. They also are a great addition to Kenya's lunchbox.
Pumpkin seeds are one of the most nutritious of all seeds, high in magnesium, iron and zinc.
I got these "pepitas" (as pumpkin seeds are often labeled) at Trader Joe's, but most groceries carry them. Just make sure to buy the ones that are already hulled (removed from the white shell that your likely most familiar with when digging seeds out of your pumpkin at Halloween time!).
No need to wear a costume to enjoy this snack. These toasted pumpkin seeds are a treat year round.
Toasted Pumpkin Seeds (Makes 2 Cups)
- Cook Time: 20 minutes, (PT20M)
- Total Time: 20 minutes, (PT20M)
Ingredients
- 2 cups pumpkin seeds
- 1 tablespoon braggs or soy sauce
Preparation
- 1. Preheat oven to 350 degrees.
- 2. Combine the pumpkin seeds and Braggs or soy sauce in a bowl and stir to coat.
- 3. Place the seeds on a baking sheet and cook for 10 minutes.
- 4. Stir the seeds and cook another 10-15 minutes or until golden and crispy (make sure to keep an eye on them in the last few minutes of cooking so they don’t burn).
- 4. Cool and serve.
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filaree way
February 24, 2011 at 4:57 pm
Amber
October 22, 2010 at 4:53 pm
catherine
October 25, 2010 at 2:56 pm
terra
October 22, 2010 at 4:12 pm
catherine
October 25, 2010 at 2:57 pm
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Lori C.
January 16, 2010 at 10:34 am