'Tis the season for all things pumpkin. Since this was the first year I had any real success in growing my own (meaning that I will have copious amounts of seeds for seed-saving), and since the pumpkin I baked up to turn into Thanksgiving pies had such a nice texture and seed count, I thought I would try making pumpkin seeds to snack on.
And since I wanted my kids to want to eat this healthful snack, too, I flavoured them.
And it was easy-peasy.
Wash seeds. Spread on baking sheet and dry in oven on lowest temperature (150 degrees F) for 45-90 minutes, stirring occasionally.
Mix 2 tbsp. olive oil or liquid coconut oil with 2 tbsp. maple syrup, 1 tsp. sea salt, and a sprinkle of cayenne pepper.
Place dried seeds in a mixing bowl, drizzle mixture over top and toss.
Roast at 250 degrees F for approximately 45 minutes (or until crispy), stirring every 10-15 minutes.
It's been a crazy week. Next year, I'm going to look into growing a clone of myself in my garden. :-) Here's a few of the blessings that came with the crazy in the shape of a bountiful harvest.
Two yummy fall recipes: Apple Pumpkin Soup and Easy-Peasy Cheesy Garlic Biscuits.
Sometimes you want to use up the abundance of pumpkin you grew or purchased without the same ol' pie spices. Here is a very delicious curried soup variation I came up with.
Make your own super-fast, super-easy, super-healthy snack from those Jack-o-Lantern seeds.