No Waste Pumpkin Seeds (Gluten Free/Vegan)

No Waste Pumpkin Seeds (Gluten Free/Vegan)
No Waste Pumpkin Seeds

No Waste Pumpkin Seeds (Gluten Free/Vegan)

Here are two delicious snack ideas that also reduce your waste. Pumpkin seeds are often thrown away, which is a waste of great nutrients such as iron, protein and omega-3.
Prep Time 5 mins
Cook Time 15 mins
Course Dessert, Snack, Treat

Ingredients
  

Classic Salty Pumpkin Seeds:

  • ¼ cup Leftover pumpkin seeds from your pumpkin
  • 1 teaspoon Coconut oil
  • 1 pinch Salt

Cinnamon Crunch Pumpkin Seeds:

  • ¼ cup Leftover pumpkin seeds from your pumpkin
  • 1 teaspoon Coconut oil
  • ½ tablespoon Maple syrup
  • 1 tablespoon Desiccated coconut
  • 1 teaspoon Cinnamon

Instructions
 

  • Preheat oven to 180c fan-forced.
  • Rinse the pumpkin seeds.
  • Rub dry the pumpkin seeds with a tea towel until fully dried.
  • Toss pumpkin seeds with oil on a baking tray.
  • Coat the pumpkin seeds with the optional flavours.
  • Bake in the oven for 15 minutes, keep an eye on them and take them out when they become golden brown.
  • Enjoy hot or let them fully cool before placing them in a sealed jar.

Notes

Lasts about a week in a well-sealed jar.
Keyword Dairy free, Gluten free, Vegan


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