Please don’t throw away those pumpkin seeds! Roasted pumpkin seeds are an easy, healthy snack and a great source of protein, fiber and magnesium. They’re crunchy and have a mild, nutty flavor. Soaking and rinsing the seeds in cold water will help remove the stringy flesh. Simply combine the seasonings and drizzle over the seeds, baking at a low temperature. The seeds are ready when browned and crispy.
- 1 heaping cup fresh pumpkin seeds
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
- 1 tablespoon coconut oil or extra virgin olive oil
- 1 tablespoon pure maple syrup
- Pinch of Kosher salt or fine sea salt
- Pre-heat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper or foil. Scoop the pumpkin seeds out of the pumpkin and into a colander. Remove as much of the stringy flesh as possible. Rinse the seeds under cold water and dry really well.
- Combine the pumpkin seeds with the cocoa powder, cinnamon, coconut (or olive oil), maple syrup and salt. Toss to coat the seeds completely. Spread the seeds on a baking sheet in a single layer. Bake seeds for 35-40 minutes, stirring occasionally. The seeds are done when they're golden and crispy.