Fall means pumpkin season and pumpkin carving with the kids or grandkids is always a good time. However, no matter how much carving or filling we are doing, we should not waste food! Hang on to the pumpkin seeds, as they are a source in the Paleo diet and to be a satisfying, crunchy treat! Pumpkin seeds are also a good source of protein, magnesium, zinc, and omega-3s.
Roasted Pumpkin Seeds
This is vegan, gluten-free and fits perfect for the holiday season!
Ingredients
1 cup pumpkin seeds
2 tsp olive oil
1 tsp cumin
½ tsp garlic salt
1 tsp onion powder
1 tsp paprika
Dash of cayenne pepper and cinnamon
Directions
- . Clean out that pumpkin!
- . Wash the pulp from the seeds (soaking the seeds in warm water for an hour will help this process).
- . Allow the seeds to dry for 24 hours.
- . Preheat the oven to 350° F.
- . Combine all ingredients and place in 8×8 pan, coating the seeds with the seasoning mixture.
- . Bake for 45 minutes, stirring every 15-20 minutes.
This can be a great snack during your Paleo Challenge!
Stay focused,
Teresa
crosscuisines.wordpress.com 