Updated: Feb 4
Wondering what to do with your pumpkins after Halloween? Save your pumpkin seeds to make this crunchy healthy delicious snack. Play our pumpkin trivia game in the video below:)
𝑱𝒐𝒊𝒏 𝒐𝒖𝒓 𝑭𝒓𝒆𝒆 𝑷𝒍𝒂𝒏𝒕-𝑩𝒂𝒔𝒆𝒅 𝑪𝒐𝒐𝒌𝒊𝒏𝒈 𝑪𝒍𝒂𝒔𝒔 𝒐𝒏 𝑺𝒖𝒏𝒅𝒂𝒚!
8 oz raw pumpkin seeds
1 tsp cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp ground allspice
1/4 tsp chili powder
1 tbsp maple syrup
1 tsp coconut oil
Optional: To use seeds from a pumpkin: scoop out seeds from pumpkin, place seeds in a large bowl of water and stir slightly. Seeds will float to top and pulp will sink. Discard pulp, pat seeds dry and proceed with recipe.
Preheat oven to 325°F. Line a baking sheet with parchment and set aside.
In my robot chef or on the stove, combine all ingredients and cook approx. 5 min/212°F. Transfer to prepared baking sheet and spread out evenly with spatula.
Bake for approx. 20-25 minutes stirring half way through baking to ensure even cooking. Adjust time accordingly if using a toaster oven or seeds without shells. Let cool before serving.
Made w/❤️ @Cheryl.tv
Thanks to my robot chef for this awesome recipe, schedule a free demo here. If you try this recipe, like, comment, or post a photo below. 💚 We love hearing your feedback and seeing your photos:) 📸Tag us on social @VeginnerCooking and we will repost!
Looking forward to chatting with you at our next live cook-along! Invite anyone who wants to eat healthier or learn some delicious plant-based meals.👩🍳 To get a reminder before we go live, RSVP here. I give away a free pair of "Inspiration Earrings" ✨ at every class!
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