Updated: Nov 5
Wondering what to do with your pumpkins after Halloween? Save your pumpkin seeds to make this crunchy healthy delicious snack! Watch us make this recipe LIVE at our Free Plant-Based Cooking Class!
What you need:
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
Try it yourself:
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
If you try this recipe, let me know what you think in the comments below:) 💚 We love hearing your feedback and seeing your photos! Tag us on social @VeginnerCooking and we will repost.📸 Recipe adapted from Thermomix® Join us live at our Upcoming Cooking Class.👩🍳