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Pumpkin Seed Recipe

Sweet ‘N Salty Roasted Pumpkin Seeds

Have I got a treat for you on this fine fall day. Before you carve your Jack O'Lantern, make a plan to preserve those precious seeds for something amazing. This, my friends, is it.

Pumpkin seeds alone, are so nutritious. They are high in B-complex vitamins (to help reduce LDL cholesterol), high in the antioxidants vitamin E and manganese (to scavenge harmful free radicals), and have been linked to (allegedly) preventing prostate and ovarian cancers via their DHEA-blocking actions. My additions add omega 3s, metabolism-boosting cinnamon, a perfect balance of sweet and salty, and the best part? Zero waste. Seriously, a match made in heaven.

INGREDIENTS

Note: Ingredient amounts are based on 2 cups of seeds. Adjust accordingly (up/down) or based on your taste preference.

 

* = good source of fiber

  • 2 cups raw pumpkin seeds, washed and patted dry (or whatever yields from your pumpkin) *
  • 1 tbsp. organic coconut oil
  • ¼ tsp. cinnamon
  • 1/8 tsp. Celtic sea salt

PREP

1. Remove seeds from pumpkin, wash in colander, remove bits of pulp, and pat dry.

2. In a small bowl, toss seeds, coconut oil (you may have to heat it on the stovetop to get it to liquefy), cinnamon, and salt.

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3. Spread evenly on baking sheet and roast at 400 degrees for 20 minutes, tossing halfway through.

 

For this and more Fiberlicious recipes, visit www.fortheloveoffiber.com.

Nutrition Facts

Serving Size: ¼ cup

  • Calories: 86
  • Total Fat: 5 g
  • Saturated Fat: 2 g
  • Cholesterol: 0 mg
  • Sodium: 39 mg
  • Total Carbohydrate: 9 g
  • Dietary Fiber: 1 g
  • Sugars: 10 g
  • Protein: 3 g

 

Image courtesy of ex.libris

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