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