Serves: 8-10
Elevate your snacking game with these delicious Herb-Seasoned Roasted Pumpkin Seeds! This recipe transforms fresh pumpkin seeds into a crunchy treat that’s perfect for munching or adding to salads and trail mixes.
Ingredients (organic/biodynamic):
- 2 c. raw pumpkin seeds
- 1 Tbsp. coconut aminos
- 1 tsp. smoked paprika
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- 1/2 tsp. dried rosemary
- 1/2 tsp. dried thyme
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. Celtic Sea Salt®
- 1/4 tsp. freshly ground black pepper
- Pinch of cayenne pepper (optional, for heat)
Instructions:
- Preheat oven to 300°F (150°C).
- Remove the seeds from a fresh pumpkin, and remove any pulp. Rinse seeds thoroughly under cold water and pat dry with a clean kitchen towel.
- In a mixing bowl, combine the coconut aminos with the herbs and seasonings and mix well.
- Add the pumpkin seeds to the seasoning blend and stir until seeds are evenly coated.
- Line a baking sheet with a silicone mat or with parchment paper
- Spread the seasoned seeds in a single layer, and roast in the preheated oven for about 20-30 minutes, stirring every 10 minutes, until they turn golden brown and crispy.
- Once done, remove from the oven, and let them cool completely. They will become more crisp as they cool.
- Enjoy!
- You can store your leftover roasted pumpkin seeds in an airtight container at room temperature for up to two weeks; in an airtight container in the refrigerator for up to 8 weeks; or in the freezer for a few months.
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Author: PERQUE Integrative Health (PIH) Clinical Team
Every resource on the PERQUE blog is crafted by the PIH Clinical Team, a multidisciplinary panel of functional medicine, pharmacy and nutrition experts led by immunologist Dr. Russell Jaffe, MD, PhD. Discover actionable strategies designed to optimize your physiology and restore lasting wellness.
