ROASTED PUMPKIN SEEDS
GF/CF, Allergen-Free, Vegan
This year, when you carve your jack-o-lanterns, why not roast up those pumpkin seeds? The following is a basic template that may be adapted any way you like. If you prefer them spicy, add some chili pepper. Or add curry powder. Or use cinnamon and sugar instead of salt. Or replace kosher salt with garlic salt. Follow your imagination! Getting started is as easy as can be. First, scoop out pumpkin's filling into a large bowl. Put seeds into a large colander and place in sink. Place under tap, and with water running, toss seeds. The stringy pumpkin fibers will come to the surface, separating from the seeds. This is the easiest way I've found to clean the seeds. Once you've gotten off all the pumpkin bits, drain seeds and spread them on a cookie sheet. Let dry overnight. From two medium pumpkins, you'll get about 1 1/2 cups of seeds.
1 1/2 cups raw whole pumpkin seeds
2 Tablespoons sunflower oil or canola oil
1/4 teaspoon kosher salt
1. Preheat oven to 300 degrees.
2. Toss seeds in a bowl with the oil and salt. Spread the seeds in a single layer on a cookie sheet and bake for about 1 hour, or until golden brown, tossing every 15 minutes. Lay out two sheets of paper towel, pour seeds onto paper towels, let cool slightly.
Eat as is, sprinkled into salads, over soups, or make your own trail mix. Yum!