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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 minutes

Cook time: 15 minutes or until golden brown


Ingredients

Classic Salty Pumpkin Seeds:

  • 1/4 cup of leftover pumpkin seeds from your pumpkin

  • 1 teaspoon of coconut oil

  • 1 pinch of salt

Cinnamon Crunch Pumpkin Seeds:

  • 1/4 cup of leftover pumpkin seeds from your pumpkin

  • 1 teaspoon of coconut oil

  • 1/2 a tablespoon of maple syrup

  • 1 tablespoon of desiccated coconut

  • 1 teaspoon of cinnamon

Method:

  1. Preheat oven to 180c fan-forced.

  2. Rinse the pumpkin seeds.

  3. Rub dry the pumpkin seeds with a tea towel until fully dried.

  4. Toss pumpkin seeds with oil on a baking tray.

  5. Coat the pumpkin seeds with the optional flavours.

  6. Bake in the oven for 15 minutes, keep an eye on them and take them out when they become golden brown.

  7. Enjoy hot or let them fully cool before placing them in a sealed jar.

  8. Lasts about a week in a well-sealed jar.







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