Tuesday, October 30, 2012

{clean} Cinnamon Roasted Pumpkin Seeds

It's our second Halloween to roast the pumpkin seeds after we carve our pumpkins. It's a new tradition and this recipe fills the house with a smell of awesomeness.

It's actually very simple to do.  It's very important to use good quality coconut oil at all times in your recipes to get the best health benefits from the oil. Make sure it's cold pressed and extra virgin. Barlean's is the best I've ever tasted. I highly recommend you give them a try. Anyone that has tried this brand has been sold! I recommend ANY of their products with confidence. 

{clean} Cinnamon Roasted Pumpkin Seeds

  • 2 cups rinsed and cleaned pumpkin seeds
  • 2 Tbps Barlean's Coconut Oil
  • 2 Tbps Cane Sugar
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp sea salt
1)  Add oil to a microwave safe bowl and heat in microwave for about 20 seconds or until the oil begins to melt.
2) Add cane sugar, cinnamon, nutmeg and salt and mix well.
3) Add all seeds and mix until all are coated.
4) Spread out on an oven safe pan (I recommend putting foil down first to save on clean up)
5) Bake at 300 for 40-45 minutes.

NOTE: Let cool before handling. Store in an airtight container. I think next time I will give the beet sugar a try with this. Enjoy.

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