• Amy Lippert, NTP

Sea Salt Roasted Pepitas (Pumpkin Seeds)

Updated: a day ago

If you're like me, this time of year means changing leaves, crisp mornings and lots of pumpkin seeds from carving pumpkins! Instead of throwing these nutrient dense babies away, roast them and enjoy the benefits of fiber, magnesium and protein!


Pepitas Seeds


Sea Salt Roasted Pepitas (Pumpkin Seeds)


2 cups raw Pumpkin seeds

1 Tbsp EVOO or Avocado oil

1 tsp Sea salt

Directions:


Preheat oven to 350


If your seeds came from a fresh pumpkin, be sure to rinse and drain the seeds, removing any pieces of pumpkin flesh, and dry overnight on a paper towel in a single layer.

Add seeds to a small bowl with oil and salt. Toss to coat and spread in a single layer over a rimmed baking pan. Bake for 15-25 minute until golden brown to your preference stirring every 5-minutes or so to evenly roast.


Cool completely and enjoy! Will keep in an airtight container at room temp up to a month!


Pumpkin Seeds


Did you make this recipe? Tag @almond.milk.and.cookies on Instagram and hashtag it #almondmilkandcookies



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