Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

Ingredients:

Ranch Pumpkin Seeds

  • 1/2 cup raw pumpkin seeds
  • 1 teaspoon grape seed oil
  • 1/2 teaspoon pink himalayan sea salt
  • 1/4 teaspoon parsley
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dill
  • 1/8 teaspoon dry mustard
  • 1/8 teaspoon celery seed
  • 1/8 teaspoon paprika
  • 1/8 teaspoon black pepper

Italian Pumpkin Seeds

  • 1/2 cup raw pumpkin seeds
  • 1 teaspoon grape seed oil
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1/4 teaspoon pink himalayan sea salt
  • 1/8 teaspoon garlic powder

Dill Pickle Pumpkin Seeds

  • 1/2 cup raw pumpkin seeds
  • 1 teaspoon grape seed oil
  • 1 teaspoon white vinegar
  • 1 teaspoon dill
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pink himalayan sea salt
  • 1/8 teaspoon black pepper

Salt and Pepper Pumpkin Seeds

  • 1/2 cup raw pumpkin seeds
  • 1 teaspoon grape seed oil
  • 1/2 teaspoon pink himalayan sea salt
  • 1/4 teaspoon black pepper

Cinnamon Pumpkin Seeds

  • 1/2 cup raw pumpkin seeds
  • 1 teaspoon grape seed oil
  • 1/2 teaspoon cinnamon
  • 1 tablespoon baking (powdered) stevia
  • pinch of salt

Classic Pumpkin Seeds

  • 1/2 cup raw pumpkin seeds
  • 1 teaspoon grape seed oil
  • 1 teaspoon pink himalayan sea salt
  • 1/2 teaspoon of garlic powder

*** Remember to check the ingredient labels on your spices!!! AVOID sugar & artificial sweeteners (warning words are in the first section of your manual under your list of fruit options) ***

INSTRUCTIONS:

  1. Separate pumpkin seeds from the raw pumpkin.
  2. Once the seeds have been separated, pour them into a bowl of warm water, and stir them using a spoon. Let seeds soak for 5-10 minutes or until the seeds are floating with the remaining pumpkin sinking to the bottom of the bowl.
  3. Spoon out the seeds using a slotted spoon and place onto a dish towel. Pat seeds dry.
  4. Preheat oven to 300 degrees and line a baking sheet with parchment paper.
  5. Toss seeds in grape seed oil, and then toss immediately afterward with your favorite spice combo from above until well coated.
  6. Spread seeds on baking sheet in one even layer.
  7. Bake 20-30 minutes or until seeds begin turning brown, stirring 2-3 times.
  8. Allow seeds to cool and crisp up. Enjoy!

This recipe makes ~8 servings where 1 serving equals 1 tablespoon of pumpkin seeds. Each serving has 2 servings of essential healthy fat on the IHC plan.