Roasted Pumpkin Seeds

My roasted pumpkin seeds recipe was born of necessity. I needed to get more protein, healthy fat, and calories in my little boy’s snacks, while making sure he could tolerate them with no allergic reactions. These are nut-free (peanut and tree-nut), gluten free, dairy free, egg free, corn free, soy free, free of artificial flavors and dyes.

For us, the ingredients needed to be simple to reduce any allergic reactions. I always try to use clean, organic ingredients, definitely non-GMO because the simpler the ingredients, the lower the risk for allergic reaction or intolerance. My recipes also need to be easy and quick. We have a busy household!

Some thoughts about the ingredients – I use garlic in my seeds, sometimes granules, sometimes fresh pressed garlic. If you are not to the point where you or your little one can tolerate garlic, leave it out. Olive oil works well for roasting in the oven and the flavor works well with pumpkin seeds. Avocado oil also works well and has a mild flavor, but you can use whichever oil works well for your dietary needs. I also prefer to use unbleached parchment paper. If you have a pan that does not need a liner and can handle roasting, then you won’t need to line your pan.

Ingredients:

1 lb (16 oz) raw pumpkin seeds

1 tbsp olive oil or avocado oil

2 tsp sea salt (one to mix in, one to sprinkle on top)

1 tsp garlic granules or powder – Optional

unbleached parchment paper

Directions:

1. Preheat oven to 325 degrees Fahrenheit
2. rinse the seeds in a colander and let drain
3. put seeds, oil, 1 tsp sea salt, and garlic in a bowl and stir well to coat all seeds with oil and seasoning
4. line a baking sheet pan with unbleached parchment paper
5. spread seed mix from bowl evenly across parchment lined sheet
6. sprinkle top of seeds with the remaining 1 tsp salt
7. put in oven, stir seeds every 10 minutes for 30 to 40 minutes, until most seeds are light brown, a few will be a darker brown

This recipe can be easily modified for your needs. Have fun and enjoy!