Roasted Pumpkin Seeds
Roasted Pumpkin Seeds (nut free, gluten free, vegan, paleo)
I like having these pumpkin seeds around for when those intense salt cravings hit. I’ve always been that person that likes salty and sweet together. Popcorn and M&Ms for example, but sadly those days of eating are no loner. Trail mix was good too, but again can’t eat it anymore. Luckily these pumpkin seeds help replace those salty snacks, and can easily be made into a trail mix. Add some dried fruit, chocolate chips, or even shredded coconut, and you have that nice salty/sweet snack. They are also great for on the go. They can last up two weeks at room temperature, which is why they are perfect for travel, or just left to be in the pantry. You could also use this recipe with mixed nuts. Just make sure the nuts are raw.
Details
Snacks, gluten free, vegan, paleo
Ingredients
2 cups raw pumpkin seeds
2 tbsp. avocado oil, coconut oil, or grape seed oil
1 1/2 tsp. salt
Instructions
Preheat oven to 375 degrees
Mix oil and pumpkin seeds in a bowl and pour onto cookie sheet.
Bake for 25-30 minutes or until slightly golden. Mix seeds about half way through baking time.
When seeds are golden remove from oven add salt and stir.
Store at room temperature for up to 2 weeks.