Gingerbread Pumpkin Seeds |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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If you're a fan of the spicy Christmas cookie, you'll love these - same crunch but with more nutrition! Makes 2 cups, eight 1/4-cup servings Ingredients:
2 cups pumpkin seeds, cleaned |
1 tsp canola oil |
1 tbsp coarse raw sugar |
1/4 tsp sea salt |
1/2 tsp ground ginger |
1/2 tsp ground nutmeg |
2 tsp ground cinnamon |
Directions:
1. Soak seeds overnight in cool water. Drain well.
2. Preheat oven to 325 F and line a baking sheet with foil or parchment.
3. Toss the seeds, oil, sugar, salt, ginger, nutmeg and cinnamon together in a bowl until the seeds are well coated.
4. Spread the seeds out in one layer on the baking sheet.
5. Bake 10 minutes, then stir and bake a further 30 minutes.
6. Remove from the oven and pour into a bowl to cool.
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