This recipe for Paleo Toasted Pumpkin Seeds are crunchy, with a light sea salt flavor and are perfect for fall, when gourds are in season! Did you know that pumpkin seeds contain magnesium, zinc (leave the shells on), have antioxidants, are good for the prostate, regulate insulin, and have anti-fungal properties. Aside from being full of good stuff, they’re delicious if you cook them correctly! I like mine with a golden hue and a slight crunch and crackle when I bite into it. There’s just something about making pumpkin seeds that feels like Halloween and Thanksgiving-time! I love it! And I love not wasting any part of my food. It only takes minutes to throw this together and its great snacking! Anyway, be sure to stir this around at least once and watch it after the first 10 minutes.
Well, I just found out I have to fly out not this week but next. I’m not thrilled about flying through Atlanta, as they funnel people from West Africa through there to screen for Ebola, but I’m sure it’s really no big deal. Just crazy to think of something like that being in the United States, you know? Anyway, we always do accomplish a lot when we go to Richmond, but right now, I just feel like I’m trying to keep up with so many things, that I really don’t feel much like traveling on top of that. Ah, c’est la vie….
Recipe: Paleo Toasted Pumpkin Seeds
- Seeds from a fresh Pumpkin
- Coarse Sea Salt
- Olive Oil
- Preheat the oven to 350 degrees Fahrenheit.
- Line a baking sheet with parchment paper. This just helps the seeds crisp up without burning. You can still make these on a baking sheet without, it just won’t cook quite as even.
- Scoop the insides out of the pumpkin into a bowl. Fill the bowl with water. A lot of the pumpkin will separate from the seeds. Just squeeze the seeds from the flesh into a new bowl until all are separated. We’re going to leave the shells on, so make sure they are very clean.
- Pat the seeds dry. Then transfer to a clean bowl. Coat the seeds in a thin layer of olive oil. It comes out to between 1 and 2 tablespoons of oil…just enough to coat all.
- Then sea salt them so that there is a thin dusting of salt on all seeds.
- Then spread out on the parchment-lined baking sheet.
- Bake, uncovered, for 10 minutes, then shake and stir around and bake for another 5-10 minutes, or until the seeds are tan and golden brown. Make sure that there is just one even layer of seeds at all times, we don’t want to overlap them too much or they will cook unevenly.
- Servings vary based on how many seeds you have!
- This recipe is Vegan!
Preparation time: 15 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 6
Trying to figure out what to do with the pulp? Try our Paleo Pumpkin Pie recipe!