Toasted Spiced Pumpkin Seeds – Paleo/GF/DF/EF/SF/NF

Spiced Pumpkin Seeds

 

This simple snack and garnish appeared in my very first cookbook, The Healthy Gluten Free Life. But I share it with you today so you can go forth and make seeds!

Great by themselves, sprinkled on salads or tossed on Butternut Squash Soup, these spiced pumpkin seeds deliver great taste and nutrition.  Pumpkin seeds possess anti-inflammatory properties and are high in phosphorous, magnesium, iron, and zinc, making them a great go to snack for the whole family!

~Enjoy!

 

Toasted Spiced Pumpkin Seeds
gluten free, grain free, dairy free, egg free, soy free, nut free, paleo
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Ingredients
  1. 1 TBSP Coconut oil
  2. 2/3 cup shelled, green pumpkin seeds (Pepitas)
  3. ½ tsp sea salt
  4. ¼ tsp pumpkin pie spice
  5. ¼ tsp chili powder
Instructions
  1. 1) Heat oil over medium high heat.
  2. 2) Add pumpkin seeds and cook, stirring often, until golden brown, about 4 minutes.
  3. 3) Transfer seeds to a small bowl and toss with salt and spices.
Option
  1. Try toasted pecans or walnuts instead of pumpkin seeds for a change.
Adapted from The Healthy Gluten Free Life
The Healthy GF Life http://thehealthygflife.com/

Comments

  1. Dolores Wiens says:

    Tammy,

    Have you ever tried using curry instead of the pumpkin pie spice?

  2. I have tried to toast pumpkin seeds but I can’t figure out about the shells/hulls. When I have eaten them from the store they have no shells. When I try to shell them I get frustrated and give up.

    If you are getting fresh seeds from a pumpkin — what exactly do you do about those seed hulls?

    Otherwise you soup looks marvelous!

  3. These look great, thank you for your cookbooks, they are gems.family friendly. I seldom purchase cookbooks, however, such a blend of family friendly yet healthy, great.
    I have a question, unsure where to post it.
    The maniac English muffin recipe , mine turn brown to quick and end up burning on the outside before inside is done. I think my oven heats higher when rising, 170 at least
    I am unclear how long to cook if I rise hem outside the oven, or do I lower the temp. I tried several times, trying to tweak it, but not luck. Greatly appreciate input.

    We made the paleo chestnut, amazing, a staple.
    But I need egg free for my son.
    Thank you for all your efforts and talents.

Trackbacks

  1. […] it a few weeks before Thanksgiving and serve it as a first course with chopped green onions and toasted pumpkin seeds. Just be careful not to fill up on soup and miss out on the […]

  2. […] Toasted Spiced Pumpkin Seeds – The Healthy Gluten-Free Life […]

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