Recipes
Ingredients
- 1 cup raw, unsalted pumpkin seeds/pepitas
- 1/2 teaspoon olive oil
- 1 teaspoon cinnamon or other favorite fall spice mix
- 1 tablespoon honey
- 1 pinch Himalayan Pink salt, or other coarse salt
- Pre-heat oven to 325℉
- Line sheet pan with parchment paper
- In medium bowl, mix all ingredients, except salt, until well combined.
- Spread mixture evenly out on sheet pan and sprinkle coarse salt over mixture. Place in oven for 10-12 minutes, stirring half way.
- Let cool and store in glass container, covered, for up to a week.
Chef's Narrative
Crunchy and lightly sweet, you can’t eat just one! Great on top of ice cream, pudding or yogurt, added to your favorite granola or eaten by the handful as a snack.
Recipe Substitutions
Use any favorite fall spice mix in place of cinnamon.
Nutrition Facts:
Total Calories Per Serving 110, Total Fat (g) 8, Saturated (g) 1.5, Trans Fat (g) 0, Sodium (mg) 30, Potassium (mg) 137, Carbohydrate (g) 4, Dietary Fiber (g) 2, Protein (g) 6
Allergens:
None
Chef's Narrative
Crunchy and lightly sweet, you can’t eat just one! Great on top of ice cream, pudding or yogurt, added to your favorite granola or eaten by the handful as a snack.
Recipe Substitutions
Use any favorite fall spice mix in place of cinnamon.
Nutrition Facts:
Total Calories Per Serving 110, Total Fat (g) 8, Saturated (g) 1.5, Trans Fat (g) 0, Sodium (mg) 30, Potassium (mg) 137, Carbohydrate (g) 4, Dietary Fiber (g) 2, Protein (g) 6
Allergens:
None
|
Ingredients
|
Other recipes you might like
